https://www.sciencedirect.com/science/article/abs/pii/S0924224423003217
https://www.mdpi.com/journal/marinedrugs/special_issues/87I6KLX0T7
They are mostly collagen protein, more so than others (what is their methionine/BCAA to collagen AA ratio?
Their proteins are also way more evolutionary distant from humans than other animals, which reduces some risks. Bivalves can be even more carbon-negative than farming and have no brain, but I’m still hesitant to eat them because their proteins/AAs still feel too much like eating muscle, which is more anabolic [also microplastics, though it’s not obvious they have more microplastics than greenhouse-grown tomatoes…].
And they lack a brain, plus they aren’t susceptible to overfishing the same way other fish are
https://www.mdpi.com/journal/marinedrugs/special_issues/87I6KLX0T7
Jellyfish proteins are notably rich in collagen, which is characterized by a high content of glycine, proline, and hydroxyproline—amino acids essential for maintaining the structural integrity of connective tissues. Studies have shown that these amino acids constitute approximately 57% of jellyfish collagen’s composition. citeturn0search14
In contrast, jellyfish proteins contain relatively lower levels of anabolic amino acids such as methionine and branched-chain amino acids (BCAAs; leucine, isoleucine, and valine). For instance, analyses of jellyfish collagen have reported methionine levels at 0.00% and valine at 2.80%. citeturn0search6
When compared to proteins from other animal sources, jellyfish collagen exhibits a distinct amino acid profile. While mammalian collagens also have high glycine and proline contents, jellyfish collagen tends to have lower levels of hydroxyproline. Additionally, the overall content of anabolic amino acids like methionine and BCAAs is generally lower in jellyfish proteins compared to those found in terrestrial animal proteins. citeturn0search1
Therefore, jellyfish proteins are higher in collagen-specific amino acids but lower in anabolic amino acids compared to proteins from other animals.
Despite the lack of specific studies, scyphomedusae appear to be a healthy food for their low carbohydrate and lipid content and, conversely, their high protein content [4]. In addition to the biochemical composition, recent studies have highlighted the antioxidant activity of several scyphomedusae, including Cotylorhiza tuberculata, Rhizostoma pulmo, R. luteum, Catostylus tagi and Rhopilema esculentum [9,10,11,12,13], which makes them a healthy food [14] and a source of antioxidant compounds [13].
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SUPER-ADHOC/lowgeneralizeable research: https://www.sciencedirect.com/science/article/pii/S0025326X20306391
