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Lipid composition in response to temperature changes in blue mussels Mytilus edulis L. from the White Sea
Fokina, N.N.; Ruokolainen, T.R.; Bakhmet, I.N.; Nemova, N.N. (2015). Lipid composition in response to temperature changes in blue mussels Mytilus edulis L. from the White Sea, in: Sukhotin, A. et al. (Ed.) Proceedings of the 49th European Marine Biology Symposium September 8-12, 2014, St. Petersburg, Russia. Journal of the Marine Biological Association of the United Kingdom, 95(8): pp. 1629-1634. hdl.handle.net/10.1017/S0025315415000326
In: Sukhotin, A. et al. (Ed.) (2015). Proceedings of the 49th European Marine Biology Symposium September 8-12, 2014, St. Petersburg, Russia. Journal of the Marine Biological Association of the United Kingdom, 95(8). Cambridge University Press: Cambridge. 1517-1721 pp., more
In: Journal of the Marine Biological Association of the United Kingdom. Cambridge University Press/Marine Biological Association of the United Kingdom: Cambridge. ISSN 0025-3154, more
Peer reviewed article  

Available in  Authors 
Document type: Conference paper

Keyword
    Marine

Authors  Top 
  • Fokina, N.N.
  • Ruokolainen, T.R.
  • Bakhmet, I.N.
  • Nemova, N.N.

Abstract
    Alterations of membrane lipid composition (cholesterol, phospholipids and their fatty acids) in response to various temperature changes were studied in blue mussels Mytilus edulis L. from the White Sea. Lipid composition changes after acute temperature stress, especially a temperature drop, included a significant reduction of the membrane phospholipid content directly (1 h) after return to the initial temperature, which was presumably a consequence of a non-specific stress reaction in the mussels. A longer recovery period (24 h) as well as long-term temperature acclimation (14 days) induced changes in gill fatty acid composition (for instance, a rise in phospholipid unsaturated fatty acids under low temperature impact), indicating ‘homeoviscous adaptation’ to maintain the membranes in response to temperature fluctuations. Moreover, the gill cholesterol level in mussels varied especially at long-term temperature exposure.

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