Biology:Kjellmaniella

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Short description: Species of brown algae

Kjellmaniella
Scientific classification edit
Domain: Eukaryota
Clade: Diaphoretickes
Clade: SAR
Clade: Stramenopiles
Phylum: Gyrista
Subphylum: Ochrophytina
Class: Phaeophyceae
Order: Laminariales
Family: Laminariaceae
Genus: Kjellmaniella
Miyabe, 1902
Species:
K. crassifolia
Binomial name
Kjellmaniella crassifolia
Synonyms[1][2][3]

Saccharina sculpera C.E. Lane, C. Mayes, Druehl & G.W. Saunders 2006

Kjellmaniella is a monotypic genus of kelp (large brown algae) comprising the species Kjellmaniella crassifolia, known as gagome (ガゴメ/籠目) in Japanese.[4][5]

It occupies sub-tidal[6] (sublittoral[7]) habitats similar to kombu but in deeper waters,[8] found (anchored to rocky substrates) by its holdfast connected to the stipe. The latter bears undivided blades, as typical for kelp species.[9]

It is characterized by textures appearing on the frond, described as dekoboko (凸凹, paraphrasable as 'bumps and dimples')[10][11] or "gyrations". The species is found growing in the waters of Japan, Korea Russian Far East (and Sakhalin).[12][9]

The compounded name gagome kombu (ガゴメコンブ/籠目昆布, 'gagome kelp') was proposed as standard Japanese common name in 2007.[14] This was prompted by reclassification under the Saccharina genus by Lane et al., 2006, though this was later reversed back to Kjellmaniella by Starko et al., 2019, cowritten by Yotsukura.[4][15] The algae is also known informally as gamo in the seafood market.[16]

The species has received attention in recent years not just for fucoidan content[9] but a more multilateral profile of fucoidan chemicals compared to other seaweeds, and they are now used in dietary supplements, cosmetics, and various processed foods[17] (Cf. § Uses for the particulars).

Distribution

In the waters around Japan, the seaweed grows from souther Hokkaido down to the northern coasts of Shimokita Peninsula in Aomori Prefecture. They also grow in south Sakhalin, the vicinity of Strait of Tartary and the northern east coasts of the Korean Peninsula.[18]

Uses

The seaweed is edible.

Among its use as processed foods include tororo kombu [ja] or tororo kombu (machine- or hand-shaved), Matsumae-zuke, and shio kombu [ja] (simmered in soy sauce).[16]

A rice dish called gagome meshi (がごめ飯) was developed in a collaborative effort for Hakodate city, as a new signature food item.[19] As the name may suggest, this is rice mixed with chopped gagome seaweed, topped with various seafood.[20]

In Hakodate, during the COVID scare, gagome-kombu candy drops were freely distributed, with a costumed person dressed up as yuru-chara mascot Gagomeman (ガゴメマン) (designed by Prof. Hajime Yasui of Hokkaido U.[20]) participating in the handing-out.[21]

The gagome (개다지마[?], gaedajima[?]) is also amongst the seaweed harvested as "foodstuff" in parts of Korea also.[6]

Culinary use

See also

References

Citations

  1. ↑ Yoshida, Tadao; Yoshinaga, Kazuo (10 July 2010), "Nihon san kaisō mokuroku", Sōrui 58: 82, http://sourui.org/publications/sorui/list/Sourui_PDF/Sourui-58-02-069.pdf 
  2. ↑ Yoshida, Tadao; Yoshinaga, Kazuo (10 November 2015), "Nihonsan kaisō mokuroku", Sōrui 63: 144, http://sourui.org/publications/sorui/list/Sourui_PDF/Sourui-63-03-129.pdf 
  3. ↑ "Kjellmaniella crassifolia Miyabe, 1902". AlgaeBase. National University of Ireland, Galway. World Register of Marine Species. 2019-07-09. http://www.marinespecies.org/aphia.php?p=taxdetails&id=496101. 
  4. ↑ 4.0 4.1 Starko, Samuel; Soto Gomez, Marybel; Darby, Hayley; Demes, Kyle W.; Kawai, Hiroshi; Yotsukura, Norishige; Lindstrom, Sandra C.; Keeling, Patrick J. et al. (July 2019). "A comprehensive kelp phylogeny sheds light on the evolution of an ecosystem". Molecular Phylogenetics and Evolution 136: 148. doi:10.1016/j.ympev.2019.04.012. https://www3.botany.ubc.ca/martone/Starko%20Martone%202019%20Kelp%20phylogeny.pdf. 
  5. ↑ Yamada, Nobuo (2006). Kaisō fukoidan no kagaku. Seizando-shoten Publishing. pp. 31, 50, 75. ISBN 9784425882816. https://books.google.com/books?id=qwVXve8JPMoC&pg=PA50. 
  6. ↑ 6.0 6.1 Oh, Yoon Sik; Lee, In Kyu; Boo, Sung Min (1990). "An Annotated Account of Korean Economic Seaweeds for Food, Medical and Industrial Uses". The Korean Journal of Phycology 5 (1): 61. https://www.e-algae.org/upload/pdf/algae-1990-5-1-57.pdf. , regarding "foodstuff", it cites: Kang, J. W. (1968) Illustrated encyclopedia of fauna and flora of Korea, Vol. 8, Marine Algae. Seoul: Ministry of Education
  7. ↑ Kanda, Tiyoiti (1938-03-30), "On the Gametophytes of Some Japanese Species of Laminariales II", Scientific papers of the Institute of Algological Research, Faculty of Science, Hokkaido University 2 (1): 100–104, https://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/48061/1/2(1)_87-111.pdf 
  8. ↑ Tokuda, HiroshiExpression error: Unexpected < operator. (1994). Seaweeds of Japan; A Photographic Guide. translated by Tokuda, H.. Midori shobo. p. 73. ISBN 9784895314473. https://books.google.com/books?id=wSMYAQAAIAAJ&q=%22Kjellmaniella+crassifolia%22. 
  9. ↑ 9.0 9.1 9.2 Pereira, Leonel (2020). "8 Colloid Producing Seaweeds: Agrophytes, Carrageenophytes and Alginophytes Biodiversity". in Kim, Se-Kwon. Encyclopedia of Marine Biotechnology. John Wiley & Sons. p. 280. ISBN 9781119143796. https://books.google.com/books?id=xIT1DwAAQBAJ&pg=PA280. 
  10. ↑ Kawashima, Shoji (April 2005). 海洋と生物 = Aquabiology 27 (2): 170, 177 1. https://books.google.com/books?id=RoUVAQAAIAAJ&q=ガゴメ. 
  11. ↑ Tani et al. (2015), p. 235.
  12. ↑ Guiry, M.D.; Guiry, G.M., "Kjellmaniella crassifolia", AlgaeBase (World-wide electronic publication, National University of Ireland, Galway), https://www.algaebase.org/search/species/detail/?species_id=4014, retrieved 28 January 2024 
  13. ↑ Yotsukura, Norishige (2007-11-10), "Nihonsan kankaisei kombu-ka shokubutsu no gakumei ni tsuite", Sōrui 55 (3): 171, NAID 10019792820, http://sourui.org/publications/sorui/list/Sourui_PDF/Sourui-55-03-167.pdf 
  14. ↑ Yotsukura (2007).[13]
  15. ↑ Suzuki, Masahiro (6 June 2020). "ガゴメコンブ／ガゴメ Kjellmaniella crassifolia". https://tonysharks.com/Tree_of_life/Eukaryote/Chromalveolata/Phaeophyceae/Saccharina_sculpela/Saccharina_sculpela.html. 
  16. ↑ 16.0 16.1 Ōishi, Kei'ichi; Harada, Takeo (1987), "Nihonkai ni okeru kombu yusōro seiritsu no rekishiteki kōsatsu", in Yunoki, Manabu, Nihongkai suijō kōtsū shi, 2, Bunken shuppan, p. 23, https://books.google.com/books?id=xTA6AAAAMAAJ&q=ガゴメ, "籠(カゴ)の目状の模様のあるトロロコンプ属のガゴメは、市場でガモと称され、独特の強い粘りがあるので、とろろ・おぼろ、松前漬けなどに加工されているが、最近は塩昆布の材料としても利用されている" 
  17. ↑ Tani et al., p. 235 citing:
    • Sakai, Takeshi; Kato, Ikunoshin (2001) "Functionality and health food application of seaweed fucoidans コンブフコイダンの機能性と健康食品への利用". New Food Industry, 43: 8–12,
    • Sakai; Kato (2002)
    • Kobayashi, Daisuke; Tani, Takashi; Yasui, Hajime (2011). "Kagome konbu no miryoku to baio fāmingu ガゴメコンブの魅力とバイオファーミング" Biophilia，7: 37–41
  18. ↑ Kawashima, Shoji (1993). "Kjellmaniella crassifolia Miyabe （ガゴメ）". Sōrui no seikatsushi shūsei. 2 (1st ed.). pp. 122–123. ISBN 4-7536-4058-2. 
  19. ↑ "Oshima sangakukan renkei". Hokkaido government, Oshima promotion bureau. http://www.oshima.pref.hokkaido.lg.jp/ss/srk/3gk/data46b.htm. Retrieved 2014-12-09. 
  20. ↑ 20.0 20.1 "Hakodate kodawari Gurume (totteoki no mise mītsuketa)". Rurubu Hakodate Onuma Goryokaku '19. JTB Publishing. 2018. p. 34. ISBN 9784533125294. https://books.google.com/books?id=cjhLDwAAQBAJ&pg=PA34. ; also "Hitoaji chigau tokusanhin ga tabetai: Dōnan shokuzai ひと味違う特産品が食べたい道南食材" describing the sepecialty food ingredients of Southern Hokkaido, same page.
  21. ↑ Yamazaki, Yamato(?) (21 March 2020). "Gagome de korona ni nebarikatō! Rengō ga ame haifu". Hakodate shimbun digital. https://digital.hakoshin.jp/news/national/60449. 

Sources

External links

Wikidata ☰ {{{from}}} entry



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