Negative synergistic impacts of ocean warming and acidification on the survival and proteome of the commercial sea bream, Sparus aurata
Global change is impacting aquatic ecosystems, with high risks for food production. However, the molecular underpinnings of organismal tolerance to both ocean warming and acidification are largely unknown. Here we tested the effect of warming and acidification in a 42-day experiment on a commercial...
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Online Access: | http://hdl.handle.net/10451/41175 https://doi.org/10.1016/j.seares.2018.06.011 |
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ftunivlisboa:oai:repositorio.ul.pt:10451/41175 2023-05-15T17:52:06+02:00 Negative synergistic impacts of ocean warming and acidification on the survival and proteome of the commercial sea bream, Sparus aurata Araújo, José E. Madeira, Diana Vitorino, Rui Repolho, Tiago Rosa, Rui Diniz, M. 2020-01-19T20:28:06Z http://hdl.handle.net/10451/41175 https://doi.org/10.1016/j.seares.2018.06.011 eng eng Elsevier https://www.sciencedirect.com/science/article/pii/S1385110116303082 1385-1101 http://hdl.handle.net/10451/41175 doi:10.1016/j.seares.2018.06.011 restrictedAccess Global change Proteome Phenotypic plasticity Fish Temperature pCO2 article 2020 ftunivlisboa https://doi.org/10.1016/j.seares.2018.06.011 2022-05-25T18:40:01Z Global change is impacting aquatic ecosystems, with high risks for food production. However, the molecular underpinnings of organismal tolerance to both ocean warming and acidification are largely unknown. Here we tested the effect of warming and acidification in a 42-day experiment on a commercial temperate fish, the gilt-head seabream Sparus aurata. Juvenile fish were exposed to control (C 18 °C pH 8), ocean warming (OW 22 °C pH 8), ocean acidification (OA 18 °C pH 7.5) and ocean warming and acidification (OWA 22 °C pH 7.5). Proxies of fitness (mortality; condition index) and muscle proteome changes were assessed; bioinformatics tools (Cytoscape, STRAP, STRING) were used for functional analyses. While there was no mortality in fish under OW, fish exposed to OA and both OWA showed 17% and 50% mortality, respectively. Condition index remained constant in all treatments. OW alone induced small proteome adjustments (up-regulation of 2 proteins) related to epigenetic gene regulation and cytoskeletal remodeling. OA and both OWA induced greater proteome changes (12 and 8 regulated proteins, respectively) when compared to OW alone, suggesting that pH is central to proteome modulation. OA exposure led to increased glycogen degradation, glycolysis, lipid metabolism, anion homeostasis, cytoskeletal remodeling, immune processes and redox based signaling while decreasing ADP metabolic process. OWA led to increased lipid metabolism, glycogen degradation, glycolysis, cytoskeleton remodeling and decreased muscle filament sliding and intermediate filament organization. Moreover, as rates of change in temperature and acidification depend on region we tested as proof of concept an (i) acidification effect in a hot ocean (22 °C pH 8 vs 22 °C pH 7.5) which led to the regulation of 7 proteins, the novelty being in a boost of anaerobic metabolism and impairment of proteasomal degradation; and (ii) warming effect in an acidified ocean (18 °C pH 7.5 vs 22 °C pH 7.5) which led to the regulation of 5 proteins, with an emphasis on ... Article in Journal/Newspaper Ocean acidification Universidade de Lisboa: repositório.UL Journal of Sea Research 139 50 61 |
institution |
Open Polar |
collection |
Universidade de Lisboa: repositório.UL |
op_collection_id |
ftunivlisboa |
language |
English |
topic |
Global change Proteome Phenotypic plasticity Fish Temperature pCO2 |
spellingShingle |
Global change Proteome Phenotypic plasticity Fish Temperature pCO2 Araújo, José E. Madeira, Diana Vitorino, Rui Repolho, Tiago Rosa, Rui Diniz, M. Negative synergistic impacts of ocean warming and acidification on the survival and proteome of the commercial sea bream, Sparus aurata |
topic_facet |
Global change Proteome Phenotypic plasticity Fish Temperature pCO2 |
description |
Global change is impacting aquatic ecosystems, with high risks for food production. However, the molecular underpinnings of organismal tolerance to both ocean warming and acidification are largely unknown. Here we tested the effect of warming and acidification in a 42-day experiment on a commercial temperate fish, the gilt-head seabream Sparus aurata. Juvenile fish were exposed to control (C 18 °C pH 8), ocean warming (OW 22 °C pH 8), ocean acidification (OA 18 °C pH 7.5) and ocean warming and acidification (OWA 22 °C pH 7.5). Proxies of fitness (mortality; condition index) and muscle proteome changes were assessed; bioinformatics tools (Cytoscape, STRAP, STRING) were used for functional analyses. While there was no mortality in fish under OW, fish exposed to OA and both OWA showed 17% and 50% mortality, respectively. Condition index remained constant in all treatments. OW alone induced small proteome adjustments (up-regulation of 2 proteins) related to epigenetic gene regulation and cytoskeletal remodeling. OA and both OWA induced greater proteome changes (12 and 8 regulated proteins, respectively) when compared to OW alone, suggesting that pH is central to proteome modulation. OA exposure led to increased glycogen degradation, glycolysis, lipid metabolism, anion homeostasis, cytoskeletal remodeling, immune processes and redox based signaling while decreasing ADP metabolic process. OWA led to increased lipid metabolism, glycogen degradation, glycolysis, cytoskeleton remodeling and decreased muscle filament sliding and intermediate filament organization. Moreover, as rates of change in temperature and acidification depend on region we tested as proof of concept an (i) acidification effect in a hot ocean (22 °C pH 8 vs 22 °C pH 7.5) which led to the regulation of 7 proteins, the novelty being in a boost of anaerobic metabolism and impairment of proteasomal degradation; and (ii) warming effect in an acidified ocean (18 °C pH 7.5 vs 22 °C pH 7.5) which led to the regulation of 5 proteins, with an emphasis on ... |
format |
Article in Journal/Newspaper |
author |
Araújo, José E. Madeira, Diana Vitorino, Rui Repolho, Tiago Rosa, Rui Diniz, M. |
author_facet |
Araújo, José E. Madeira, Diana Vitorino, Rui Repolho, Tiago Rosa, Rui Diniz, M. |
author_sort |
Araújo, José E. |
title |
Negative synergistic impacts of ocean warming and acidification on the survival and proteome of the commercial sea bream, Sparus aurata |
title_short |
Negative synergistic impacts of ocean warming and acidification on the survival and proteome of the commercial sea bream, Sparus aurata |
title_full |
Negative synergistic impacts of ocean warming and acidification on the survival and proteome of the commercial sea bream, Sparus aurata |
title_fullStr |
Negative synergistic impacts of ocean warming and acidification on the survival and proteome of the commercial sea bream, Sparus aurata |
title_full_unstemmed |
Negative synergistic impacts of ocean warming and acidification on the survival and proteome of the commercial sea bream, Sparus aurata |
title_sort |
negative synergistic impacts of ocean warming and acidification on the survival and proteome of the commercial sea bream, sparus aurata |
publisher |
Elsevier |
publishDate |
2020 |
url |
http://hdl.handle.net/10451/41175 https://doi.org/10.1016/j.seares.2018.06.011 |
genre |
Ocean acidification |
genre_facet |
Ocean acidification |
op_relation |
https://www.sciencedirect.com/science/article/pii/S1385110116303082 1385-1101 http://hdl.handle.net/10451/41175 doi:10.1016/j.seares.2018.06.011 |
op_rights |
restrictedAccess |
op_doi |
https://doi.org/10.1016/j.seares.2018.06.011 |
container_title |
Journal of Sea Research |
container_volume |
139 |
container_start_page |
50 |
op_container_end_page |
61 |
_version_ |
1766159426901770240 |