
I'm obsessed with brittle stars: fish often nip off bits of their arms but they regenerate
They can also regenerate. Fish and other creatures will often nip off bits of their arms – known as sublethal predation – so they are constantly regenerating themselves. You can even break off all their arms, and sometimes even half the disc, and the brittle star will still regenerate.
Brittle stars have the same radial symmetry and five arms as starfish but their arms are much thinner and can be 60cm long, depending on the species.
People talk about the blue planet but I think of Earth as the brown planet, because most of the Earth's environment is the sea floor. It measures 361m sq km (140m sq miles) and is full of sediment – and where there is sediment, there are often brittle stars. In total, there are about 2,000 species of brittle stars and about half of these live at depths of more than 200 metres.
As part of the Convex Seascape Survey, I have studied brittle stars all over the world. A lot rest on rocks or on the sediment surface, but my favourite species is the Amphiura filiformis, a burrowing brittle star found around British shores. Its centre disc is typically only 5mm wide and it's extremely numerous – in a 1 sq metre area, you can find up to 3,000 individuals of that species alone.
It is my favourite species because it constantly turns over the environment and changes it, and you can see that happening in front of you; you can see the brittle star moving particles around and making mounds on the surface, injecting oxygen into the sediment, and breaking down the detritus that has fallen to the sea floor.
When brittle stars such as Amphiura come up to the surface of the seabed, they put their arms up to catch particles passing by with the current. When currents become too slow or too fast, they will retract back down into their burrows and feed on the deposits by moving the particles down their arm to their mouth.
I was the first scientist to obtain time-lapse footage of a population of burrowing brittle stars doing this. Nobody had seen their activities below, and I was struck by how active they were and how organised the population was, each at the same depth and neatly spaced apart like a row of soldiers.
Brittle stars are essentially scavengers – they will eat particles of anything that is organic, including faecal pellets, the remains of dead fish that have fallen to the bottom of the ocean, and algae. They are extremely efficient in that way – they take in everything that is given to them.
But since pollution settles at the bottom of the ocean and gets locked into the sediment, they are also very vulnerable. They are not like fish that can swim away; they are stuck in the sediment, they have to absorb it.
When it comes to the climate crisis, brittle stars are the canary in the coalmine because their skeleton is made up of calcium carbonate: limestone, essentially. As temperatures warm and ocean acidification starts to spread, they are literally dissolving.
They are also a keystone species. Like elephants in the savanna that knock trees down, which allows the grass to grow, they are constantly modifying their environment and making it more benign for other species. Because they do this so well and so efficiently, their presence alone enhances sea-floor biodiversity.
Over the last half a billion years, we have gone through a huge diversification of life and brittle stars played a significant role in that. And they continue to have a significant role to play. So my hope is that one day we will recognise how vital these charismatic organisms are and put measures in place to protect them. As told to Donna Ferguson
Martin Solan is a professor of marine biology at the University of Southampton
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


BBC News
an hour ago
- BBC News
Met Police urged to drop facial scanning at Notting Hill Carnival
Civil liberty and anti-racism groups have called on the Metropolitan Police to drop plans to use live facial recognition (LFR) technology at this year's Notting Hill a letter to Met Commissioner Sir Mark Rowley, 11 organisations described LFR as "a mass surveillance tool that treats all Carnival-goers as potential suspects and has no place at one of London's biggest cultural celebrations".They said the decision to reintroduce the technology at Carnival was "deeply disappointing" and argued it could be "less accurate for women and people of colour".The Met Police says LFR is accurate and balanced across ethnicity and gender, and insists it will help keep people safe. The groups - which include Liberty, Big Brother Watch and the Runnymede Trust - highlighted an ongoing judicial review brought by Shaun Thompson, a black Londoner who says he was wrongly identified by the system and letter states: "There is no clear legal basis for your force's use of LFR. No law mentions facial recognition technology and Parliament has never considered or scrutinised its use."Notting Hill Carnival is an event that specifically celebrates the British African Caribbean community, yet the [Metropolitan Police] is choosing to use a technology with a well-documented history of inaccurate outcomes and racial bias." The letter also raised concerns over a 2023 National Physical Laboratory study, which found the NeoFace system used by the Met was less accurate for women and people of colour depending on the algorithm that has been study's authors found the system could show bias at lower thresholds, though at the higher settings the Met says it uses, performance was found to be equitable across ethnicity and thresholds are confidence levels the system uses to decide a match - lower ones flag more people but risk more mistakes and bias, while higher ones are stricter and more said there was no legal obligation for the force to avoid the lower thresholds, and argued policing resources would be better spent on safety measures at the Assistant Commissioner Matt Ward, who is leading this year's policing operation at the carnival, said LFR had led to more than 1,000 arrests since the start of 2024 and that independent testing showed the system was "accurate and balanced with regard to ethnicity and gender" at the thresholds used by the Met. Notting Hill Carnival takes place next weekend and has previously attracted up to two million people. It has come under increased scrutiny after two people were murdered at last year's event. Mr Ward said the force had received the letter and would respond in due course."Carnival's growing popularity and size creates unique challenges. Around 7,000 officers and staff will be deployed each day," he said."Their priority is to keep people safe, including preventing serious violence, such as knife crime and violence against women and girls."It is right that we make the best use of available technology to support officers to do their job more effectively."Mr Ward said the LFR cameras will be used on the approach to and from Carnival and not within the event boundaries. He said they will "help officers identify and intercept those who pose a public safety risk before they get to the crowded streets".BBC News has contacted the carnival's organisers for comment.


BBC News
3 hours ago
- BBC News
ChatGPT answers humans through Telex message machine in Amberley
Historians at a museum have connected a 50-year-old Telex machine to modern day artificial intelligence (AI), creating "a conversation spanning decades".Telex was a message transfer service where text would be typed into one machine and printed out on the recipient' users of the machine at Amberley Museum, in West Sussex, will not get a response from another human, instead it will be ChatGPT answering their museum said visitors had been testing out the new machine, which was built "thanks to the ingenuity" of volunteer David Waters. Users can type in questions and receive a printed response from ChatGPT - an AI chatbot.A spokesperson for the museum said: "The experience begins by using a rotary dial to make the initial connection, creating an unforgettable meeting of communication technologies separated by half a century."They said the project "perfectly captures the spirit of Amberley Museum - celebrating our technological past while engaging with the innovations of today."It's a conversation across decades."


The Guardian
4 hours ago
- The Guardian
The power of pulses: 15 easy, delicious ways to eat more life-changing legumes
Worried about rising food prices, your diet's carbon footprint or whether you're eating healthily enough? Believe it or not, there could be a magic bullet: pulses. According to a study by the University of Reading, published in the European Journal of Nutrition in March, adults who eat more pulses – dried beans, peas and lentils – have a higher intake of nutrients including fibre, folate and vitamins C and E; minerals such as iron, zinc and magnesium; and a lower intake of saturated fat and sugar. Similar results have been found in American, Australian and Canadian research. The UK study also found that eating pulses was associated with a more sustainable diet. In her book, Pulse: Modern Recipes with Beans, Peas & Lentils, Eleanor Maidment explains that growing pulses has a positive effect on the environment. 'Many are 'nitrogen fixers', meaning they have the ability to convert nitrogen in the atmosphere into a form that can be used in the soil, making it more fertile for other crops,' she writes. Justine Butler, the head of research at Viva!, says: 'The lowest-impact beef still creates six times the greenhouse gases and uses 36 times more land per gram of protein than peas.' Pulses are filling and good value but, say the Reading researchers, the typical British adult eats only about 15g a day, with the average household spending just £1.68 on pulses a week. UK guidelines state that 80g of pulses (about a third of a tin) counts as one of your five a day. The University of Reading study is part of the Raising the Pulse project, which aims to increase pulse consumption to improve public and planetary health. One of its strategies is adding fava bean (dried broad bean) flour to white bread – similar to a successful programme in Denmark using rye flour to increase wholegrain consumption. Prof Julie Lovegrove, the director of the Hugh Sinclair Unit of Human Nutrition at the University of Reading, says: 'These foods are not only nutritious but also incredibly versatile, affordable and sustainable.' If you want to start eating more pulses, here are 15 things you need to know. You don't have to cook pulses for hours. 'Don't be put off by the idea that you have to soak dried pulses in advance,' says Maidment. 'I am rarely organised enough to do so, but thankfully there's a huge range of jarred and canned varieties that require no prep and are hugely convenient. If you can afford to spend a bit more, then jarred varieties have the edge over canned in terms of flavour and texture. Brands such as Bold Bean Co, Brindisa or Belazu are consistently excellent.' But batch-cooking dried pulses is the best value. Jenny Chandler, the author of Super Pulses and Pulse, soaks and cooks a big pot of pulses once a week. 'You will finish up with well over double their volume – it's a really economical way to have a ready supply. They will keep in their cooking water for five days in the fridge and you can freeze any leftovers. Use them in salads, soups, purees, curries, stews and even puddings – they will become the bedrock of your cooking.' Pulses are for everyone. 'You do not have to be vegetarian or vegan to enjoy pulses – far from it,' says Maidment. 'We should all be eating more pulses. For instance, in a traybake, I'll use one chicken thigh per person instead of two, and add a can of chickpeas or butter beans. I often add a can of lentils to bolognese. You're still getting filling protein, but with the added benefits of gut-friendly fibre and numerous other minerals, vitamins and antioxidants.' They make meals go much further. 'Most pulses are relatively cheap and quite mild in taste, making them ideal for bulking out soups, stews and curries without affecting the original flavour,' says Maidment. 'You can often use different varieties interchangeably, depending on what you have to hand.' Chandler adds a handful of cooked pulses to all sorts of dishes. 'Throwing a few chickpeas or cannellini beans into a simple tomato sauce with pasta not only ups the nutritional profile, but also keeps you feeling full for much longer,' she says. Baked beans are just the beginning. 'By far the most eaten pulse in the UK is the haricot bean due to its starring role in tinned baked beans,' says Maidment. 'Butter beans, cannellini beans, black beans and kidney beans are also popular, but there is a huge variety of beans to try. For instance, flageolet beans are delicate, pale-green beans popular in French cooking – try them in a slow-braised lamb stew with garlic, thyme and white wine.' Chandler loves yin yang beans, AKA calypso or orca beans. 'These black and white beans are utterly beautiful and taste wonderful in chilli,' she says. But beans on toast still rules. 'My favourite pulse-based dish is garlicky beans and bitter greens on toast, topped with chilli oil,' says Joe Yonan, the author of Cool Beans. You can make (almost) anything with chickpeas. 'The chickpea is my favourite pulse, for its versatility,' says Yonan. 'It is the basis of hummus, the best dip on the planet. It's great in a coronation chickpea sandwich, and it holds its shape in salads and stews.' For a snack, Yonan mixes cooked chickpeas with olive oil and spices (such as za'atar, Chinese five spice, chaat masala or smoked paprika) and roasts them in the oven for an hour at 150C/300F. 'I then turn off the oven but leave them in there to completely cool – it dries them out and makes them really satisfyingly crunchy.' He also uses chickpea (AKA gram) flour to make farinata or socca, a savoury pancake; panisse (chickpea fries); and bhajis and pakoras. 'Sometimes I use it as a base for a sort of non-traditional, don't-tell-the-Italians pizza.' Lentils cook more quickly than most pulses. Red split lentils are especially quick, cooking in about 15 minutes. Lentils don't need soaking, but it does reduce the cooking time. Maidment likes to experiment with different dals. 'Regional Indian dals can be made with a range of lentils – yellow moong, black urad, chana dal – each bringing a slightly different flavour and texture,' says Maidment. But she also has a soft spot for tinned lentils. 'I often roast drained, tinned lentils with olive oil and crushed garlic to boost their flavour and add crispness before throwing them into a salad – perhaps ricotta and prosciutto, or chopped fresh and sun-dried tomatoes, mozzarella and basil.' Pulses make delicious dips. 'Hummus is the classic, but you can blend most pulses into dips,' says Maidment. 'Fava, a fabulous Greek split yellow pea dip, is absolutely worth making.' Blend cooked split yellow peas with caramelised onions and garlic, lemon juice, olive oil, salt and a little of the beans' cooking liquor or water to make. Pulse liquid has many uses. 'Jarred and canned pulses are usually stored in a liquid known as aquafaba,' says Maidment. 'It can be great for adding creaminess to savoury dishes or used as an egg alternative in baking.' She advises checking the salt levels and ingredients list before using – some pulses have added preserving and firming agents. Black beans make the best veggie burgers, says Yonan. The Guardian's Meera Sodha agrees. She mashes a drained tin of black beans with breadcrumbs, garlic and onion powders, chipotle paste, dijon mustard, tomato ketchup and a splash of aquafaba, shapes them into patties, then fries them in olive oil until crispy. British pulses are having a revival. Maidment and Chandler both recommend carlin peas, pleasingly also known as black badgers, which are a heritage British pulse. They are available dried and cooked from companies such as Hodmedod's. 'They're small, nutty brown peas, and make a great alternative to chickpeas, with a similarly impressive nutrient profile,' says Maidment. She roasts cooked carlin peas until crispy, then adds them to salads such as quinoa, broccoli and halloumi. Chandler uses them in dips and curries, and to make a version of refried beans. 'They're much more versatile than yellow or green dried peas as they don't have such a pronounced 'pea' flavour,' she says. In the US, Yonan suggests the lady pea, a spherical white bean that is popular in southern cuisine. Pulses make great protein shakes. 'A handful of cooked pulses added into a smoothie will give it a great creamy texture and make it more nourishing,' says Chandler. She adds black beans or borlotti beans to dark berry smoothies, and chickpeas, cannellini beans or butter beans to green smoothies. Pulse-based pasta is worth a try. There is an increasing range of high-fibre pasta made from pulse flour: peas, lentils, chickpeas, black beans, mung beans … Chandler enjoys this alternative pasta, but says she doesn't use it in classical Italian dishes: 'I may use it in a pasta salad, say, or team it with a blue cheese and walnut sauce.' Yonan agrees that pulse pasta is best paired with 'pungent flavours – super-garlicky or spicy'. Pulses aren't just for savoury dishes. Yonan makes a chocolate and chickpea tart, and adds adzuki beans to brownies. 'Adzuki beans are used in a lot of Asian desserts, such as mochi and ice-cream,' he says. Maidment prefers to use kidney beans in her brownies, while Chandler has a recipe for a simple chocolate and cannellini bean mousse. Drain and retain the liquid from a tin of cannellini beans. Blitz the beans with 150g of melted dark chocolate and an optional tablespoon of cocoa powder. Whisk the liquid for five to 10 minutes, until frothy. Fold into the melted chocolate and bean mix, and sweeten with a couple of tablespoons of maple or date syrup. Chill the mix before eating, perhaps topped with some chopped stem ginger in syrup, or served with fresh raspberries. Do you have an opinion on the issues raised in this article? If you would like to submit a response of up to 300 words by email to be considered for publication in our letters section, please click here.