An ecological study of two species of chemosymbiotrophic bivalve molluscs (Bivalvia: Vesicomyidae: Pliocardiinae) from the Deryugin Basin of the Sea of Okhotsk using analyses of the stable isotope ratios and fatty acid compositions

Kharlamenko, Vladimir I.; Kiyashko, S. I.; Sharina, Svetlana N.; Ивин, В. В.; Krylova, Elena M.

doi:10.1016/j.dsr.2019.06.004

Cited by 9 publications

(8 citation statements)

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“…There is ample evidence of the increase in NMI FAs with a shortage of PUFA [71,76,119,140]. A similar pattern is observed with the symbiosis of bivalves and chemoautotrophic bacteria, leading to a decrease in the PUFA and an increase in the NMI FA levels in the host [113,119,141]. This emphasizes the importance of understanding the biosynthetic capabilities of invertebrates, as well as the importance of combining dietary and biosynthetic approaches to understanding the origin of mollusk fatty acids.…”

Section: Dietary Source Of Pufas Versus Own Biosynthetic Capability Omentioning

confidence: 65%

“…As a result, a low content of PUFAs in mollusks or their absence is observed with the simultaneous compensatory increase in the number of NMI FAs [116,[135][136][137][138][139]. There is ample evidence of the increase in NMI FAs with a shortage of PUFA [71,76,119,140]. A similar pattern is observed with the symbiosis of bivalves and chemoautotrophic bacteria, leading to a decrease in the PUFA and an increase in the NMI FA levels in the host [113,119,141].…”

Section: Dietary Source Of Pufas Versus Own Biosynthetic Capability Omentioning

confidence: 81%

“…An FA analysis confirmed the lack of n-3 and n-6 PUFAs in their composition and revealed a high percentage of n-7, n-4 and n-1 NMI PUFAs. A comparison of FA compositions of various organs of the clams showed that the content of these NMI FAs in gills was much lower than that of other organs, it suggests that the biosynthesis of n-7, n-4 and n-1 NMI PUFAs occurs in tissues of vesicomyid clams [119]. Figure 4.…”

Section: Contribution Of Symbionts To the Fatty Acid Pool Of Mollusksmentioning

confidence: 94%

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Fatty Acids of Marine Mollusks: Impact of Diet, Bacterial Symbiosis and Biosynthetic Potential

Zhukova

2019

Biomolecules

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The n-3 and n-6 polyunsaturated fatty acid (PUFA) families are essential for important physiological processes. Their major source are marine ecosystems. The fatty acids (FAs) from phytoplankton, which are the primary producer of organic matter and PUFAs, are transferred into consumers via food webs. Mollusk FAs have attracted the attention of researchers that has been driven by their critical roles in aquatic ecology and their importance as sources of essential PUFAs. The main objective of this review is to focus on the most important factors and causes determining the biodiversity of the mollusk FAs, with an emphasis on the key relationship of these FAs with the food spectrum and trophic preference. The marker FAs of trophic sources are also of particular interest. The discovery of new symbioses involving invertebrates and bacteria, which are responsible for nutrition of the host, deserves special attention. The present paper also highlights recent research into the molecular and biochemical mechanisms of PUFA biosynthesis in marine mollusks. The biosynthetic capacities of marine mollusks require a well-grounded evaluation.Biomolecules 2019, 9, 857 2 of 25 consumers and food consumed, and, therefore, FA can be used as efficient and useful biomarkers for the study of trophic interactions between organisms in aquatic ecosystems [5,6].However, information about the endogenous mechanisms of marine invertebrates responsible for synthesis of n-3 and n-6 PUFAs is still being accumulated. Recent researches have shown the potential of some marine mollusks for endogenous synthesis of long chain PUFAs (LC-PUFAs) [7][8][9]. Based on the transcriptome and genome sequences, as well as various publicly available databases, a number of novel fatty acyl desaturases (Fad) and elongations of very long-chain fatty acid (Elovl) genes have been identified from the major orders of the phylum Mollusca, suggesting that many mollusks possess most of the required enzymes for the synthesis of long chain LC-PUFAs [10]. The question whether these findings of the desaturase sequences in invertebrate species really cast doubt on the idea that the organic matter is transferred along the food chains, and thus the existence of trophic links between primary producers and consumers and the relationship of the FA composition of animals and the FA composition of food, are currently under discussion [8].Mollusk FA have attracted the attention of researchers that has been driven by their critical roles in aquatic ecology and in trophic food webs, as well as by their importance as sources of essential FAs with important impacts on human health [11]. Among marine animals, mollusks are especially important as a source of PUFAs (after fish). Many members of the phylum Mollusca, commonly known as clams and snails, are traditional seafood items in human diets, and rich in essential PUFAs. The edible mollusks are commercially harvested and cultured [12]. Marine bivalve mollusks are highly appreciated, partly because of their positive effects on human health ...

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Section: Dietary Source Of Pufas Versus Own Biosynthetic Capability Omentioning

confidence: 65%

Section: Dietary Source Of Pufas Versus Own Biosynthetic Capability Omentioning

confidence: 81%

Section: Contribution Of Symbionts To the Fatty Acid Pool Of Mollusksmentioning

confidence: 94%

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Fatty Acids of Marine Mollusks: Impact of Diet, Bacterial Symbiosis and Biosynthetic Potential

Zhukova

2019

Biomolecules

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Section: Contribution Of Symbionts To the Fatty Acid Pool Of Mollusksmentioning

confidence: 95%

“…Thus, the degradation of LC-PUFAs in food during cooking and other culinary treatments has been reported by many authors [99][100][101][102][103][104][105][106][107][108][109][110][111]. However, other authors reported no decrease in EPA and DHA during cooking [70,83,[112][113][114][115][116][117][118][119][120][121][122][123]. Indeed, products such as raw fish and production animals do not contain EPA and DHA in pure chemical form, but as components of phospholipids integrated into cell membranes, which have comparatively low susceptibility to degradation [82,124].…”

Section: Assumption 5: Culinary Treatments Decrease Epa and Dha In Productsmentioning

confidence: 99%

Fatty Acids in Natural Ecosystems and Human Nutrition

Gladyshev¹

2020

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Fatty acids (FAs), including polyunsaturated fatty acids (PUFAs) of the omega-3 family, have been the focus of attention of biochemists, physiologists, and ecologists in recent decades. On the one hand, fatty acids, especially long-chain PUFAs, are of great physiological importance for animals, including humans, as i) biochemical precursors of signaling molecules, e.g., oxylipins; ii) structural components of the cell membranes of neural tissues; and iii) "pacemakers" for the metabolism of animal cells, i.e., activators of membrane-bound enzymes. For humans, the consumption of PUFAs such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) is recommended by the World Health Organization to prevent cardiovascular diseases and neural disorders. On the other hand, FAs are considered the most reliable biomarkers in tracing fluxes of matter and energy in trophic webs of natural ecosystems and, thereby, to evaluate their structure and functions. Among the natural ecosystems, water bodies were found to play a peculiar role concerning long-chain PUFAs. Indeed, vascular plants, the main primary producers in terrestrial ecosystems, do not synthesize EPA and DHA. By contrast, some taxa of microalgae produce substantial amounts of EPA and DHA. Once synthesized by microalgae, PUFAs are transferred through trophic webs to organisms of higher trophic levels, i.e., invertebrates and fish. Thus, aquatic ecosystems are the main source of physiologically important EPA and DHA for many animals, including some omnivorous terrestrial animals and humans. At present, the ability of aquatic ecosystems to produce long-chain PUFAs, including those for human nutrition, is threatened by numerous anthropogenic factors, such as pollution, eutrophication and climate change, and biological invasions. Thus, the evaluation of fatty acids in natural ecosystems are of considerable importance for pure and applied sciences.

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Carbon sources and trophic interactions of vent fauna in the Onnuri Vent Field, Indian Ocean, inferred from stable isotopes

Suh

Kim

et al. 2022

Deep Sea Research Part I: Oceanographic Research Papers

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An ecological study of two species of chemosymbiotrophic bivalve molluscs (Bivalvia: Vesicomyidae: Pliocardiinae) from the Deryugin Basin of the Sea of Okhotsk using analyses of the stable isotope ratios and fatty acid compositions

Cited by 9 publications

References 70 publications

Fatty Acids of Marine Mollusks: Impact of Diet, Bacterial Symbiosis and Biosynthetic Potential

Fatty Acids of Marine Mollusks: Impact of Diet, Bacterial Symbiosis and Biosynthetic Potential

Fatty Acids in Natural Ecosystems and Human Nutrition

Carbon sources and trophic interactions of vent fauna in the Onnuri Vent Field, Indian Ocean, inferred from stable isotopes

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