Musgo de Irlanda
A-D Chondrus crispus; E-F Gigartina mamillosa
TaxonomíaReino:
ProtistaFilo:
RhodophytaClase:
FlorideophyceaeOrden:
GigartinalesFamilia:
GigartinaceaeGénero:
ChondrusEspecie:
C. crispusStackh.
El musgo de Irlanda, musgo carrageen (del irlandés carraigín),( "pequeña roca") o irish moss en inglés —nombre científico Chondrus crispus— es un alga roja (filo Rhodophyta) muy abundante, que en ocasiones forma céspedes, siempre sobre superficies rocosas. Se encuentra en todas las costas atlánticas de Europa y Norteamérica.
Se trata de una especie con valor económico. Se aprovechan los polisacáridos complejos de su mucílago, que forman la mayor parte de su peso una vez deshidratadas. En medicina se emplea como emoliente y laxante, consumida en infusión. Se emplean como emmulsionantes por la industria alimentaria y también en la cocina doméstica.
Propiedades[editar]
Principios activos: contiene abundantes mucílagos (hasta un 80%): carragenanas. Sales minerales.
Indicaciones: se usa como droga (antiinflamatoria, protector de las mucosas); saciante, reduce la absorción intestinal de lípidos y glúcidos, laxante, inmunoestimulante, antitusivo. Emoliente, sudorífico. Indicado para gripe, resfriados, faringitis, laringitis, bronquitis, enfisema, asma. Gastritis, úlceras gastroduodenales, estreñimiento. Coadyuvante en el tratamiento del sobrepeso, hiperlipidemias y diabetes. A nivel intestinal puede interferir en la absorción de sales minerales, vitaminas y otros medicamentos, si se administran al mismo tiempo. En pacientes diabéticos, controlar la glucemia, ante la posibilidad de que se requiera ajustar las dosis de insulina o de antidiabéticos orales.
Las algas se cortan a ras del suelo, se lavan con agua dulce y se dejan secar al aire libre poniéndose pálidas con el sol. Cuando el musgo está seco si se pone en agua y se calienta desaparece en esta y al enfriarse se cuaja en una jalea. Decocción: una cucharada de postre por taza. Hervir 5 minutos, dos o tres tazas al día. Para combatir la tos: Se hierve una onza de regaliz durante media hora en 1 L de agua, se cuela y se pone de nuevo al fuego, se le añaden 5 g de musgo y se deja hervir 5 minutos más. Para el estreñimiento crónico: Se pone en remojo (agua fría) media onza de musgo cortado en pedacitos. Se ponen a hervir 15 g de ciruelas en 1 litro de agua durante 15 minutos, se le quitan los huesos y las pieles y la pulpa hecha papilla se pone al fuego con 2 o 3 cucharadas de miel y el musgo en remojo hasta conseguir una jalea clara. Tomar una buena taza antes de acostarse o después de las comidas si no es suficiente.
- Castellano: musgo de Irlanda, musgo perlado, musgo marino, carrageen, lique
Referencias[editar]
Enlaces externos[editar]
Bibliografía[editar]
Chondrus crispus—commonly called
Irish moss or
carrageen moss (
Irishcarraigín, "little rock")—is a species of
red algae which grows abundantly along the rocky parts of the
Atlantic coast of
Europe and
North America. In its fresh condition this
protist is soft and cartilaginous, varying in color from a greenish-yellow, through red, to a dark purple or purplish-brown. The principal constituent is a mucilaginous body, made of the polysaccharide
carrageenan, which constitutes 55% of its dry weight. The organism also consists of nearly 10% dry weight protein and about 15% dry weight
mineral matter, and is rich in
iodine and
sulfur. When softened in
water it has a
sea-like odour and because of the abundant cell wall polysaccharides it will form a
jelly when boiled, containing from 20 to 100 times its weight of
water.
Description
Chondrus crispus is a relatively small sea algae, reaching up to a little more than 20 cm in length. It grows from a discoid
holdfast and branches four or five times in a dichotomous, fan-like manner. The morphology is highly variable, especially the broadness of the thalli. The branches are 2–15 mm broad, firm in texture and the color ranges from light to dark green, dark red, purple, brown, yellowish, and white. The
gametophytes (see below) often show a blue
iridescence at the tip of the fronds
[1] and fertile sporophytes show a spotty pattern.
Mastocarpus stellatus (Stackhouse) Guiry is a similar species which can be readily distinguished by its strongly channelled and often somewhat twisted
thallus. The
cystocarpic plants of
Mastocarpus show reproductive papillae
[clarification needed] quite distinctively different from
Chondrus.
[2] When washed and sun-dried for preservation, it has a yellowish, translucent, horn-like aspect and consistency.
Distribution
Chondrus crispus is common all around the shores of
Ireland and can also be found along the coast of Europe including
Iceland, the
Faroe Islands[3] western
Baltic Sea to southern
Spain.
[2] It is found on the Atlantic coasts of
Canada[2][4] and recorded from
California in the
United States to
Japan.
[2] However, any distribution outside the Northern Atlantic needs to be verified. There are also other species of the same genus in the Pacific Ocean, for example,
C. ocellatus Holmes,
C. nipponicus Yendo,
C. yendoi Yamada
et Mikami,
C. pinnulatus (Harvey) Okamura and
C. armatus (Harvey) Yamada
et Mikami.
[5]Ecology
Chondrus crispus is found growing on rock from the middle intertidal
zone into the subtidal zone,
[6] all the way to the ocean floor. So it is very hard for sunlight to reach it.
C. crispus is susceptible to infection from the oomycetePythium porphyrae[7][8]
Uses
The life cycle of
Chondrus crispus. Below the life stage are indicated if the life stage is
haploid(n) or
diploid (2n) and the type of
carrageenan present.
How the life cycles of
Chondrus crispus might look in nature. The gametophytes show blue iridescence and the fertile sporophytes exhibit a spotty pattern.
Chondrus crispus is an industrial source of
carrageenan, which is commonly used as a thickener and stabilizer
[9] in milk products such as
ice cream[10] and processed foods, including lunch meat. In Europe, it is indicated as
E407 or E407b. It may also be used as a thickener in calico-printing and paper marbling, and for
finingbeer or
wine. Irish moss is frequently used with
Mastocarpus stellatus (
Gigartina mamillosa),
Chondracanthus acicularis (
G. acicularis) and other
seaweeds, which are all commonly found growing together.
Carragheen and
agar-agar are also used in Asia for
gelatin-like desserts, such as
almond jelly. Presently, the major source of carrageenan is tropical seaweeds of the genera
Kappaphycus and
Eucheuma.
[11]
In Ireland and parts of Scotland (where it is also known as (An) Cairgean in Scottish Gaelic), it is boiled in milk and strained, before sugar and other flavourings such as vanilla, cinnamon, brandy or whiskey are added.[12] The end-product is a kind of jelly similar to pannacotta, tapioca, or blancmange.[13] Similarly, in Jamaica and Trinidad and TobagoGracilaria spp is boiled with cinnamon and milk to make a thick drink called Irish Moss that is believed to be an aphrodisiac.[14] In Venezuela it has been used for generations as a home remedy for sore throat and chest congestion, boiled in milk and served with honey before bed.[citation needed]
Irish moss is commonly used as a clarifying agent or finings in the process of brewing (beer), particularly in homebrewing. A small amount is added to the kettle or "copper" where it is boiled with the wort, attracting proteins and other solids, which are then removed from the mixture after cooling along with the copper finings.
Life history
Chondrus crispus undergoes an
alternation of generation life cycle common in many species of algae (see figure below). There are two distinct stages: the sexual
haploidgametophyte stage and the asexual
diploidsporophyte stage. In addition, there is a third stage- the
carposporophyte, which is formed on the female gametophyte after fertilization. The male and female gametophytes produce gametes which fuse to form a diploid carposporophyte, which forms
carpospores, which develops into the sporophyte. The sporophyte then undergoes
meiosis to produce haploid tetraspores (which can be male or female) that develop into gametophytes. The three stages (male, female and sporophyte) are difficult to distinguish when they are not fertile; however, the gametophytes often show a blue iridescence.
Scientific interest
The portion of the 65th plate of Ernst Haeckel's
Kunstformen der Natur (1904), depicting Florideae Chondrus crispus, i.e. Irish moss.
When cultured in the laboratory
Chondrus can have a morphology similar to the Haeckel plate; however, this is rarely seen in nature.
Seaweed, irishmoss, rawNutritional value per 100 g (3.5 oz)
Energy 205 kJ (49 kcal)
12.29 g
Sugars 0.61 g
Dietary fiber 1.3 g
0.16 g
1.51 g
VitaminsQuantity%DV†Riboflavin (B2)39%
0.466 mg
Niacin (B3)4%
0.593 mg
Pantothenic acid (B5)4%
0.176 mg
Vitamin B65%
0.069 mg
Folate (B9)46%
182 μg
Vitamin C4%
3 mg
Vitamin E6%
0.87 mg
Vitamin K5%
5 μg
MineralsQuantity%DV†Calcium7%
72 mg
Iron68%
8.9 mg
Magnesium41%
144 mg
Manganese18%
0.37 mg
Phosphorus22%
157 mg
Sodium4%
61 mg
Zinc21%
1.95 mg
†Percentages are roughly approximated using
US recommendations for adults.
Source: USDA Nutrient DatabaseChondrus crispus is, compared to most other
seaweeds, well-investigated scientifically. It has been used as a model species to study
photosynthesis, carrageenan
biosynthesis, and stress responses.The
nuclear genome was sequenced in 2013.
[15] The genome size is 105
Mbp and is coding for 9,606 genes. It is characterised by relatively few genes with very few
introns. The genes are clustered together, with normally short distances between genes and then large distances between groups of genes.
See also
References
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