Indirect and direct effects of salinity on the quantity and quality of total amino acids in Ulva ohnoi (Chlorophyta)

A R Angell; L Mata; R de Nys; Nicholas A Paul

doi:10.1111/jpy.12300

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Indirect and direct effects of salinity on the quantity and quality of total amino acids in Ulva ohnoi (Chlorophyta)

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Indirect and direct effects of salinity on the quantity and quality of total amino acids in Ulva ohnoi (Chlorophyta)

A R Angell, L Mata, R de Nys and Nicholas A Paul

Journal of Phycology, Vol.51(3), pp.536-545

2015

DOI: https://doi.org/10.1111/jpy.12300

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Abstract

algae

amin o acid

aquaculture

growth

met hionine

nitrogen dilution

proline

salinity

seaweed

Salinity can affect the quantity and quality of total amino acids (TAAs) in seaweeds indirectly by altering growth rates and thereby diluting or concentrating the amino acid content of the biomass, or directly by altering the synthesis of specific amino acids and osmolytes. This study attempted to partition the indirect and direct effects of salinity on the quantity and quality of TAAs in the green seaweed Ulva ohnoi by culturing it under a range of salinities without nutrient limitation. Both the quantity and quality of TAAs varied across the salinity treatments. Quantity was most strongly related to the growth rate of the seaweed and was highest in the slowest growing seaweed. In contrast, the quality of TAAs (individual amino acids as a proportion of total content) was most strongly related to salinity for all amino acids, although this varied substantially among individual amino acids. Increases in salinity were positively correlated with the proportion of proline (46% increase), tyrosine (36% increase), and histidine (26% increase), whereas there was a negative correlation with alanine (29% decrease). The proportion of methionine, with strong links to the synthesis of the osmolyte dimethylsulfoniopropionate, did not correlate linearly with salinity and instead was moderately higher at the optimal salinities for growth. These results show that salinity simultaneously affects the quantity and quality of TAAs in seaweed through both indirect and direct mechanisms, with growth rates playing the overarching role in determining the quantity of TAAs. © 2015 Phycological Society of America.

Details

Title: Indirect and direct effects of salinity on the quantity and quality of total amino acids in Ulva ohnoi (Chlorophyta)
Authors: A R Angell (Author) - James Cook University
L Mata (Author) - James Cook University
R de Nys (Author) - James Cook University
Nicholas A Paul (Author) - James Cook University
Publication details: Journal of Phycology, Vol.51(3), pp.536-545
Publisher: Wiley-Blackwell Publishing Inc.
Date published: 2015
DOI: 10.1111/jpy.12300
ISSN: 0022-3646
Organisation Unit: School of Science and Engineering - Legacy; University of the Sunshine Coast, Queensland; School of Science, Technology and Engineering
Language: English
Record Identifier: 99451285402621
Output Type: Journal article

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