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dc.contributor.authorJin, Peng
dc.contributor.authorGonzalez, Gala
dc.contributor.authorAgusti, Susana
dc.date.accessioned2020-07-19T13:01:31Z
dc.date.available2020-07-19T13:01:31Z
dc.date.issued2020-07-28
dc.identifier.citationJin, P., Gonzàlez, G., & Agustí, S. (2020). Long term exposure to increasing temperature can offset predicted losses in marine food quality (fatty acids) caused by ocean warming. Evolutionary Applications. doi:10.1111/eva.13059
dc.identifier.issn1752-4571
dc.identifier.issn1752-4571
dc.identifier.doi10.1111/eva.13059
dc.identifier.urihttp://hdl.handle.net/10754/664256
dc.description.abstractMarine 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.
dc.publisherWiley
dc.relation.urlhttps://onlinelibrary.wiley.com/doi/abs/10.1111/eva.13059
dc.rightsThis is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.titleLong term exposure to increasing temperature can offset predicted losses in marine food quality (fatty acids) caused by ocean warming
dc.typeArticle
dc.contributor.departmentRed Sea Research Center (RSRC)
dc.contributor.departmentBiological and Environmental Sciences and Engineering (BESE) Division
dc.contributor.departmentMarine Science Program
dc.identifier.journalEvolutionary Applications
dc.eprint.versionPost-print
dc.contributor.institutionSchool of Environmental Science and EngineeringGuangzhou University Guangzhou 510006 China
kaust.personJin, Peng
kaust.personGonzalez, Gala
kaust.personAgusti, Susana
refterms.dateFOA2020-07-19T13:02:42Z
dc.date.published-online2020-07-28
dc.date.published-print2020-10


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This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
Except where otherwise noted, this item's license is described as This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.