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Influence of seawater acidification on biochemical composition and oxidative status of green algae Ulva compressa
Vinuganesh, A.; Kumar, A.; Prakash, S.; Alotaibi, M.O.; Saleh, A.M.; Mohammed, A.E.; Beemster, G.T.S.; AbdElgawad, H. (2022). Influence of seawater acidification on biochemical composition and oxidative status of green algae Ulva compressa. Sci. Total Environ. 806(Part 1): 150445.
In: Science of the Total Environment. Elsevier: Amsterdam. ISSN 0048-9697; e-ISSN 1879-1026, more
Peer reviewed article  

Available in  Authors 

    Ulva compressa Forsskål, 1775 [WoRMS]
Author keywords
    Seaweed; Climate change; Productivity; Minerals; Oxidative stress; Metabolites

Authors  Top 
  • Vinuganesh, A.
  • Kumar, A.
  • Prakash, S.
  • Alotaibi, M.O.
  • Saleh, A.M.
  • Mohammed, A.E.
  • Beemster, G.T.S., more
  • AbdElgawad, H., more

    The sequestration of elevated atmospheric CO2 levels in seawater results in increasing acidification of oceans and it is unclear what the consequences of this will be on seaweed ecophysiology and ecological services they provide in the coastal ecosystem. In the present study, we examined the physiological and biochemical response of intertidal green seaweed Ulva compressa to elevated pCO2 induced acidification. The green seaweed was exposed to control (pH 8.1) and acidified (pH 7.7) conditions for 2 weeks following which net primary productivity, pigment content, oxidative status and antioxidant enzymes, primary and secondary metabolites, and mineral content were assessed. We observed an increase in primary productivity of the acidified samples, which was associated with increased levels of photosynthetic pigments. Consequently, primary metabolites levels were increased in the thalli grown under lowered pH conditions. There was also richness in various minerals and polyunsaturated fatty acids, indicating that the low pH elevated the nutritional quality of U. compressa. We found that low pH reduced malondialdehyde (MDA) content, suggesting reduced oxidative stress. Consistently we found reduced total antioxidant capacity and a general reduction in the majority of enzymatic and non-enzymatic antioxidants in the thalli grown under acidified conditions. Our results indicate that U. compressa will benefit from seawater acidification by improving productivity. Biochemical changes will affect its nutritional qualities, which may impact the food chain/food web under future acidified ocean conditions.

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