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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Online Access: | https://doi.org/10.1111/eva.13059 |
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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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1724775560307015680 |