There was an encounter that later sparked scientists' investigations into using jellyfish as a greater source of food, as well as a potential ingredient in medicines and nutraceuticals. In the summer of 2013, while Stefano Piraino was wandering along the rocky shoreline, he noticed a washed-up jellyfish. Then, he tore off a piece and put it in his mouth. It was salty, crunchy and crispy from the sun. "It was very tasty, " remembers Piraino, a zoologist. After a few days of lying on the shore, their stinging cells(刺细胞)are deactivated, Piraino explains. Still, he warns that people should not eat jellyfish straight out of the sea, because raw jellyfish contains bacteria that can cause food poisoning.
Recently, there have been numerous reports of jellyfish blooms—seasonal events where there is a large and sudden increase in jellyfish numbers. These population explosions break the balance of ocean ecosystems, and have the potential to harm biodiversity and reduce fish stocks.
Some scientists, such as Piraino, believe one solution is broadening our palates(口味)since the world is in urgent need of sustainable food resources. Jellyfish can be integrated into traditional recipes and local cuisine. Not only are they high in protein, but the microalgae inside the cells of some jellyfish are rich in fatty acids. In fact, jellyfish is already eaten across Asia. In China, jellyfish has been eaten for more than 1, 000 years, with jellyfish salad a popular delicacy.
Jonathan Houghton, a senior lecturer in marine biology, believes that jellyfish can be a better source of collagen(胶原蛋白). There are a number of companies already using jellyfish as a substitute(替代品) for cow and pig collagen, which is often used in medical treatments for humans. One British company says collagen from jellyfish offers a better choice, because their collagen can work with a wide variety of human cell types.
