Gracilaria is a genus of red algae (Rhodophyta) notable for its economic importance as an agarophyte, as well as its use as a food for humans and various species of shellfish. Various species in the genus are cultivated among Asia, South America, Africa and Oceania.
Gracilaria contains the following subtaxa:[1]
Gracilaria are found in warm waters throughout the world, though they also occur seasonally in temperate waters. It can not tolerate temperatures below 10 °C (50 °F). Gracilaria are found in all oceans except the Arctic. Their center of diversity is the Western Pacific, where they have been traditionally cultivated as a source of agar.[2][3]
Gracilaria is used as a food in Filipino, Hawaiian, Japanese, and Korean cuisines.[4] In Japanese cuisine, it is called ogonori or ogo. In the Philippines, it is called gulaman and used to make a gelatin substitute.[5] In Jamaica, it is known as Irish moss.[6] In Korea, it is known as kkosiraegi.
Gracilaria oligosaccharides with degree of polymerization 6 prepared by agarase digestion from agar-bearing Gracilaria sp. polysaccharides have been shown to be an effective prophylactic agent during in vitro and in vivo experiments against Japanese encephalitis viral infection. The sulfated oligosaccharides from Gracilaria sp. seem to be promising candidates for further development as antiviral agents.[7]
In Japan, Gracilaria has been used to produce funori (府海苔), an agar-based glue, since the 17th century.[8]
Gracilaria commonly appears as a macroalgae for sale in the aquarium trade. It is highly palatable to tangs[9] and many other herbivorous fish, and its nutrient uptake ability makes it a suitable choice for a refugium.
Gracilaria are susceptible to infection by the parasitic oomycete Pythium porphyrae.[10] Reproduction by Gracilaria gracilis is supported by Idotea balthica – the first known case of an animal helping algae reproduce.[11][12]
Gracilaria is a genus of red algae (Rhodophyta) notable for its economic importance as an agarophyte, as well as its use as a food for humans and various species of shellfish. Various species in the genus are cultivated among Asia, South America, Africa and Oceania.
