Elevated temperature and browning increase dietary methylmercury, but decrease essential fatty acids at the base of lake food webs

Abstract Climate change scenarios predict increases in temperature and organic matter supply from land to water, which affect trophic transfer of nutrients and contaminants in aquatic food webs. How essential nutrients, such as polyunsaturated fatty acids (PUFA), and potentially toxic contaminants,...

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Autores principales:	Pianpian Wu, Martin J. Kainz, Fernando Valdés, Siwen Zheng, Katharina Winter, Rui Wang, Brian Branfireun, Celia Y. Chen, Kevin Bishop
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/1f0cddd1ab1b4e48a069f752baba0960
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spelling	oai:doaj.org-article:1f0cddd1ab1b4e48a069f752baba09602021-12-02T16:45:46ZElevated temperature and browning increase dietary methylmercury, but decrease essential fatty acids at the base of lake food webs10.1038/s41598-021-95742-92045-2322https://doaj.org/article/1f0cddd1ab1b4e48a069f752baba09602021-08-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-95742-9https://doaj.org/toc/2045-2322Abstract Climate change scenarios predict increases in temperature and organic matter supply from land to water, which affect trophic transfer of nutrients and contaminants in aquatic food webs. How essential nutrients, such as polyunsaturated fatty acids (PUFA), and potentially toxic contaminants, such as methylmercury (MeHg), at the base of aquatic food webs will be affected under climate change scenarios, remains unclear. The objective of this outdoor mesocosm study was to examine how increased water temperature and terrestrially-derived dissolved organic matter supply (tDOM; i.e., lake browning), and the interaction of both, will influence MeHg and PUFA in organisms at the base of food webs (i.e. seston; the most edible plankton size for zooplankton) in subalpine lake ecosystems. The interaction of higher temperature and tDOM increased the burden of MeHg in seston (< 40 μm) and larger sized plankton (microplankton; 40–200 μm), while the MeHg content per unit biomass remained stable. However, PUFA decreased in seston, but increased in microplankton, consisting mainly of filamentous algae, which are less readily bioavailable to zooplankton. We revealed elevated dietary exposure to MeHg, yet decreased supply of dietary PUFA to aquatic consumers with increasing temperature and tDOM supply. This experimental study provides evidence that the overall food quality at the base of aquatic food webs deteriorates during ongoing climate change scenarios by increasing the supply of toxic MeHg and lowering the dietary access to essential nutrients of consumers at higher trophic levels.Pianpian WuMartin J. KainzFernando ValdésSiwen ZhengKatharina WinterRui WangBrian BranfireunCelia Y. ChenKevin BishopNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-10 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Pianpian Wu Martin J. Kainz Fernando Valdés Siwen Zheng Katharina Winter Rui Wang Brian Branfireun Celia Y. Chen Kevin Bishop Elevated temperature and browning increase dietary methylmercury, but decrease essential fatty acids at the base of lake food webs
description	Abstract Climate change scenarios predict increases in temperature and organic matter supply from land to water, which affect trophic transfer of nutrients and contaminants in aquatic food webs. How essential nutrients, such as polyunsaturated fatty acids (PUFA), and potentially toxic contaminants, such as methylmercury (MeHg), at the base of aquatic food webs will be affected under climate change scenarios, remains unclear. The objective of this outdoor mesocosm study was to examine how increased water temperature and terrestrially-derived dissolved organic matter supply (tDOM; i.e., lake browning), and the interaction of both, will influence MeHg and PUFA in organisms at the base of food webs (i.e. seston; the most edible plankton size for zooplankton) in subalpine lake ecosystems. The interaction of higher temperature and tDOM increased the burden of MeHg in seston (< 40 μm) and larger sized plankton (microplankton; 40–200 μm), while the MeHg content per unit biomass remained stable. However, PUFA decreased in seston, but increased in microplankton, consisting mainly of filamentous algae, which are less readily bioavailable to zooplankton. We revealed elevated dietary exposure to MeHg, yet decreased supply of dietary PUFA to aquatic consumers with increasing temperature and tDOM supply. This experimental study provides evidence that the overall food quality at the base of aquatic food webs deteriorates during ongoing climate change scenarios by increasing the supply of toxic MeHg and lowering the dietary access to essential nutrients of consumers at higher trophic levels.
format	article
author	Pianpian Wu Martin J. Kainz Fernando Valdés Siwen Zheng Katharina Winter Rui Wang Brian Branfireun Celia Y. Chen Kevin Bishop
author_facet	Pianpian Wu Martin J. Kainz Fernando Valdés Siwen Zheng Katharina Winter Rui Wang Brian Branfireun Celia Y. Chen Kevin Bishop
author_sort	Pianpian Wu
title	Elevated temperature and browning increase dietary methylmercury, but decrease essential fatty acids at the base of lake food webs
title_short	Elevated temperature and browning increase dietary methylmercury, but decrease essential fatty acids at the base of lake food webs
title_full	Elevated temperature and browning increase dietary methylmercury, but decrease essential fatty acids at the base of lake food webs
title_fullStr	Elevated temperature and browning increase dietary methylmercury, but decrease essential fatty acids at the base of lake food webs
title_full_unstemmed	Elevated temperature and browning increase dietary methylmercury, but decrease essential fatty acids at the base of lake food webs
title_sort	elevated temperature and browning increase dietary methylmercury, but decrease essential fatty acids at the base of lake food webs
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/1f0cddd1ab1b4e48a069f752baba0960
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Elevated temperature and browning increase dietary methylmercury, but decrease essential fatty acids at the base of lake food webs

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