Ocean acidification and warming impacts the nutritional properties of the predatory whelk, Dicathais orbita

Tate, R; Benkendorff, Kirsten; Lah, Roslizawati Ab; Kelaher, Brendan P.

doi:10.1016/j.jembe.2017.03.006

Cited by 44 publications

(23 citation statements)

References 60 publications

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“…In contrast to our previous studies on a harvested gastropod, which incurred large reductions in protein and lipid content relative to moisture under near‐future ocean conditions (Tate et al, ), we detected little change in the tissue chemistry of yellowfin bream. Unlike the gastropods, yellowfin bream do not need to catabolize their tissue to provide energy to cope with stress from future conditions of temperature and acidification.…”

Section: Discussioncontrasting

confidence: 99%

“…Changes in tissue quality could manifest as altered tissue biochemistry, including the composition of fatty acids (particularly polyunsaturated fatty acids; PUFAs), micronutrients and protein. Although there are no studies on fish, near‐future warming and acidification decreased the nutritional quality of marine mollusc flesh through reduced proteins and lipids (Tate, Benkendorff, Ab Lah, & Kelaher, ), and altered fatty acid profiles (Anacleto et al, ; Valles‐Regino et al, ) and concentrations of micronutrients, including copper and arsenic (Tate et al, ). Such changes not only affect the nutritional benefits of seafood, but could also manifest as altered palatability (i.e., taste and/or texture) or visual appeal.…”

Section: Introductionmentioning

confidence: 99%

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Climate change does not affect the seafood quality of a commonly targeted fish

Coleman

Butcherine

Kelaher

et al. 2018

Global Change Biology

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Climate change can affect marine and estuarine fish via alterations to their distributions, abundances, sizes, physiology and ecological interactions, threatening the provision of ecosystem goods and services. While we have an emerging understanding of such ecological impacts to fish, we know little about the potential influence of climate change on the provision of nutritional seafood to sustain human populations. In particular, the quantity, quality and/or taste of seafood may be altered by future environmental changes with implications for the economic viability of fisheries. In an orthogonal mesocosm experiment, we tested the influence of near‐future ocean warming and acidification on the growth, health and seafood quality of a recreationally and commercially important fish, yellowfin bream (Acanthopagrus australis). The growth of yellowfin bream significantly increased under near‐future temperature conditions (but not acidification), with little change in health (blood glucose and haematocrit) or tissue biochemistry and nutritional properties (fatty acids, lipids, macro‐ and micronutrients, moisture, ash and total N). Yellowfin bream appear to be highly resilient to predicted near‐future ocean climate change, which might be facilitated by their wide spatio‐temporal distribution across habitats and broad diet. Moreover, an increase in growth, but little change in tissue quality, suggests that near‐future ocean conditions will benefit fisheries and fishers that target yellowfin bream. The data reiterate the inherent resilience of yellowfin bream as an evolutionary consequence of their euryhaline status in often environmentally challenging habitats and imply their sustainable and viable fisheries into the future. We contend that widely distributed species that span large geographic areas and habitats can be “climate winners” by being resilient to the negative direct impacts of near‐future oceanic and estuarine climate change.

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Section: Discussioncontrasting

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Climate change does not affect the seafood quality of a commonly targeted fish

Coleman

Butcherine

Kelaher

et al. 2018

Global Change Biology

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“…The findings of these three studies are in agreement with our recent work on the changes in the nutritional properties of oysters, which show a decrease in protein, lipid, and carbohydrate content in C. gigas and Ostrea edulis under warming and acidification (Lemasson et al, manuscript in preparation). Although, these studies are not directly comparable to the one presented here due to differences in exposure duration (38 days: Ab 35 days: VallesRegino et al, 2015;Tate et al, 2017;12 weeks: Lemasson et al, manuscript in preparation), it is possible that these longer-term physiological changes-in the form of nutritional alterationscould lead to decreased sensory quality of these species. Negative changes to the nutritional and sensory quality of seafood species, such as D. orbita, C. gigas, and O. edulis, may in turn influence consumer preferences by altering their perception as healthy and appealing food choices.…”

Section: Discussionmentioning

confidence: 54%

“…It is little understood how climate change and other changes to the marine environment will affect the quality of seafood through changes in their proximate composition and nutritional characteristics. To our knowledge, only three studies to date have investigated this matter Tate et al, 2017). A study on the turban snail Turbo militaris (Ab Lah, 2017) did not detect any changes in nutritional properties (protein, lipids, minerals, fatty acids) with combined warming and acidification, whereas two studies on the edible dogwhelk Dicathais orbita (Valles-Regino et al, 2015;Tate et al, 2017) revealed that the nutritional properties (protein and lipids) were negatively affected by similar conditions.…”

Section: Discussionmentioning

confidence: 99%

“…To our knowledge, only three studies to date have investigated this matter Tate et al, 2017). A study on the turban snail Turbo militaris (Ab Lah, 2017) did not detect any changes in nutritional properties (protein, lipids, minerals, fatty acids) with combined warming and acidification, whereas two studies on the edible dogwhelk Dicathais orbita (Valles-Regino et al, 2015;Tate et al, 2017) revealed that the nutritional properties (protein and lipids) were negatively affected by similar conditions. The findings of these three studies are in agreement with our recent work on the changes in the nutritional properties of oysters, which show a decrease in protein, lipid, and carbohydrate content in C. gigas and Ostrea edulis under warming and acidification (Lemasson et al, manuscript in preparation).…”

Section: Discussionmentioning

confidence: 99%

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Sensory Qualities of Oysters Unaltered by a Short Exposure to Combined Elevated pCO2 and Temperature

et al. 2017

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Reliance on the marine environment for the provision of food is ever-increasing, but future climate change threatens production. Despite this concern, the impact on seafood quality and success of the seafood industry is unknown. Using a short-term study, we test these concerns using a major aquaculture species-Crassostrea gigas-exposing them to three acidification and warming scenarios: (1) ambient pCO 2 (∼400 ppm) & control temperature (15 • C), (2) ambient pCO 2 (∼400 ppm) & elevated temperature (20 • C), (3) elevated pCO 2 (∼1,000 ppm) & elevated temperature (20 • C). Oyster quality was assessed by scoring appearance, aroma, taste, and overall acceptability. A panel of five experts was asked to score nine oysters-three from each treatment-according to agreed criteria. Results indicate that these levels of acidification and warming did not significantly alter the sensory properties of C. gigas, and notably the overall acceptability remained unchanged. Non-statistically supported trends suggest that several sensory attributes-opacity, mouthfeel, aspect of meat, shininess, meat resistance, meat texture, and creaminess-may improve under acidification and warming scenarios. These findings can be considered positive for the future of the aquaculture and food sectors. Crassostrea gigas therefore is expected to remain a key species for food security that is resilient to climate change, whilst retaining its valuable attributes.

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Productivity of Spitsbergen fjords ecosystems in summer—Spatial changes of in situ primary production in Kongsfjorden and Hornsund in the period 1994–2019

Dragańska‐Deja,

Stoń‐Egiert,

Wiktor

et al. 2024

Ecology and Evolution

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This comprehensive study examines primary production (PP) within the Spitsbergen fjords, Hornsund, and Kongsfjord, over a 25‐year period (1994–2019), across 45 stations and 348 incubation levels at various depths. PP and hydrological parameters were measured at 28 sampling stations in Kongsfjorden and 17 in Hornsund, with the locations of “Glacier,” “Inner,” and “Outer” zones defined to reflect the varying influence of glacial meltwater. Our study revealed spatial and temporal variability in PP, both at the surface and within the water column with very high depth resolution. The highest PP values were observed in the Glacier and Inner zones of Hornsund, particularly in the water layer up to 3 m depth, exceeding 20 mgC m−3 h−1. A notable decline in PP with increasing depth was observed in both fjords, with the Glacier zones displaying the highest productivity at the surface. The study also highlights the influence of glacial meltwater on surface water conditions, affecting the PP in the upper layers of both fjords. The observed gradient in the depth of maximum PP toward the mouth of the fjord varied between the two fjords, with Kongsjord displaying more dynamic variations. The spatial distribution of integrated primary production (Pi) suggested lower productivity in the glacial regions, likely due to light limitation caused by high concentrations of mineral particulate matter. The values of Pi were considerably higher in Hornsund, approximately twice as high overall, with specific emphasis on the Glacier and Inner zones where Pi values were about 6.5 and 2.5 times higher, respectively, when compared to those observed in Kongsfjord.

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Ocean acidification and warming impacts the nutritional properties of the predatory whelk, Dicathais orbita

Cited by 44 publications

References 60 publications

Climate change does not affect the seafood quality of a commonly targeted fish

Climate change does not affect the seafood quality of a commonly targeted fish

Sensory Qualities of Oysters Unaltered by a Short Exposure to Combined Elevated pCO2 and Temperature

Productivity of Spitsbergen fjords ecosystems in summer—Spatial changes of in situ primary production in Kongsfjorden and Hornsund in the period 1994–2019

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