| Summary: | After the Industrial Revolution, the CO2 produced by humans and emitted to the atmosphere has been increased exponentially. As a result of this CO2 increase, the ocean surface absorbs one third of the carbon emissions per year. In this investigation planning we propose to test the CO2 effects in different marine phytoplankton species, which are really important as primary producers in the Earth. The investigation planning is going to be focused in the effect of the CO2 increase in the Carbon Concentrating Mechanisms (CCMs)and its physiological and metabolic consequences to the cell system, population and community, this last one by analyzing the effect of CO2 in marine natural samples. Recent works demonstrate that the downregulation of these mechanisms are more responsible of the increase of marine primary production than the CO2 atmospheric increase. These results have been observed basically in diatoms and it is not known how they affect to other phytoplankton groups and marine ecosystem. The experimental approach is going to be test by the physiological and metabolic responses to CO2 increase in phytoplankton laboratory cultures and in phytoplankton natural samples of Ría de Vigo exposing them to different environmental factors. A partir de la Revolución Industrial, el CO2 producido por el hombre y vertido a la atmósfera, ha aumentado exponencialmente. Como resultado de este aumento de CO2 la superficie del océano absorbe un tercio de las emisiones de carbono cada año. En este plan de investigación proponemos testar los efectos del CO2 en varias especies fitoplanctónicas marinas importantes como productores primarios a nivel global. El plan de trabajo se centrará sobre el efecto el incremento de CO2 en la regulación de los mecanismos concentradores de CO2 (Carbon Concentrating Mechanisms, CCMs), las consecuencias fisiológicas y metabólicas de dicha regulación y la repercusión de estas respuestas a nivel celular, poblacional y de comunidad, en este último caso mediante análisis del efecto del CO2 en ...
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