Long‐term exposure to increasing temperature can offset predicted losses in marine food quality (fatty acids) caused by ocean warming

Abstract Marine phytoplankton produce essential fatty acids (FA), which are key component of a healthy diet in humans and marine food webs. Increased temperatures can reduce lipid and FA content in phytoplankton; thus, ocean warming poses a risk for the global production of these essential FA. Howev...

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Main Authors: Peng Jin, Gala Gonzàlez, Susana Agustí
Format: Article
Language:English
Published: Wiley 2020-10-01
Series:Evolutionary Applications
Subjects:
Online Access:https://doi.org/10.1111/eva.13059
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spelling doaj-176d05c0d26e42d1afa64f68ab9d4a4e2020-11-25T02:42:03ZengWileyEvolutionary Applications1752-45712020-10-011392497250610.1111/eva.13059Long‐term exposure to increasing temperature can offset predicted losses in marine food quality (fatty acids) caused by ocean warmingPeng Jin0Gala Gonzàlez1Susana Agustí2Red Sea Research Center (RSRC) King Abdullah University of Science and Technology (KAUST) Thuwal Saudi ArabiaRed Sea Research Center (RSRC) King Abdullah University of Science and Technology (KAUST) Thuwal Saudi ArabiaRed Sea Research Center (RSRC) King Abdullah University of Science and Technology (KAUST) Thuwal Saudi ArabiaAbstract Marine phytoplankton produce essential fatty acids (FA), which are key component of a healthy diet in humans and marine food webs. Increased temperatures can reduce lipid and FA content in phytoplankton; thus, ocean warming poses a risk for the global production of these essential FA. However, responses to warming may differ between phytoplankton species especially after long‐term exposure because phenotypic plasticity, de novo mutations, or genetic evolution may occur. Here, we examine the content of FA and lipids in phytoplankton following long‐term selection (~2 years) to warming conditions (+4°C), and we observe that FA and lipids content were partly or entirely recovered following long‐term exposure to warming conditions. Furthermore, this observed long‐term response also offset the predicted losses of some essential polyunsaturated fatty acids (PUFA) in three of the four species tested. Our study suggests that long‐term exposure of phytoplankton to warming may help to maintain marine food quality in a moderately warming ocean. The responses of FA to increasing temperatures may vary among species, and the level of this idiosyncrasy remains to be further studied.https://doi.org/10.1111/eva.13059fatty acidsfood qualitylipidsocean warmingphenotypic plasticityphysiological adaptation
collection DOAJ
language English
format Article
sources DOAJ
author Peng Jin
Gala Gonzàlez
Susana Agustí
spellingShingle Peng Jin
Gala Gonzàlez
Susana Agustí
Long‐term exposure to increasing temperature can offset predicted losses in marine food quality (fatty acids) caused by ocean warming
Evolutionary Applications
fatty acids
food quality
lipids
ocean warming
phenotypic plasticity
physiological adaptation
author_facet Peng Jin
Gala Gonzàlez
Susana Agustí
author_sort Peng Jin
title Long‐term exposure to increasing temperature can offset predicted losses in marine food quality (fatty acids) caused by ocean warming
title_short Long‐term exposure to increasing temperature can offset predicted losses in marine food quality (fatty acids) caused by ocean warming
title_full Long‐term exposure to increasing temperature can offset predicted losses in marine food quality (fatty acids) caused by ocean warming
title_fullStr Long‐term exposure to increasing temperature can offset predicted losses in marine food quality (fatty acids) caused by ocean warming
title_full_unstemmed Long‐term exposure to increasing temperature can offset predicted losses in marine food quality (fatty acids) caused by ocean warming
title_sort long‐term exposure to increasing temperature can offset predicted losses in marine food quality (fatty acids) caused by ocean warming
publisher Wiley
series Evolutionary Applications
issn 1752-4571
publishDate 2020-10-01
description Abstract Marine phytoplankton produce essential fatty acids (FA), which are key component of a healthy diet in humans and marine food webs. Increased temperatures can reduce lipid and FA content in phytoplankton; thus, ocean warming poses a risk for the global production of these essential FA. However, responses to warming may differ between phytoplankton species especially after long‐term exposure because phenotypic plasticity, de novo mutations, or genetic evolution may occur. Here, we examine the content of FA and lipids in phytoplankton following long‐term selection (~2 years) to warming conditions (+4°C), and we observe that FA and lipids content were partly or entirely recovered following long‐term exposure to warming conditions. Furthermore, this observed long‐term response also offset the predicted losses of some essential polyunsaturated fatty acids (PUFA) in three of the four species tested. Our study suggests that long‐term exposure of phytoplankton to warming may help to maintain marine food quality in a moderately warming ocean. The responses of FA to increasing temperatures may vary among species, and the level of this idiosyncrasy remains to be further studied.
topic fatty acids
food quality
lipids
ocean warming
phenotypic plasticity
physiological adaptation
url https://doi.org/10.1111/eva.13059
work_keys_str_mv AT pengjin longtermexposuretoincreasingtemperaturecanoffsetpredictedlossesinmarinefoodqualityfattyacidscausedbyoceanwarming
AT galagonzalez longtermexposuretoincreasingtemperaturecanoffsetpredictedlossesinmarinefoodqualityfattyacidscausedbyoceanwarming
AT susanaagusti longtermexposuretoincreasingtemperaturecanoffsetpredictedlossesinmarinefoodqualityfattyacidscausedbyoceanwarming
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