Complex Interactions Between Aquatic Organisms and Their Chemical Environment Elucidated from Different Perspectives

Abstract

Ecosystems form a complex network of interactions regarding energy and material transfers between the living and nonliving environment. Phytoplankton supports all life in the ocean as it converts inorganic compounds into organic constituents. This autotrophically produced biomass presents the foundation of the marine food web. A central part of this food web is the concept of the microbial loop. It describes the prokaryotic degradation and remineralization of organic and inorganic matter and its recycling within the pelagic food web or its return to the nonliving environment. In this review, we describe the composition and functioning of the different compartments of the involved organisms (phytoplankton, prokaryotes, and viruses) and their chemical environment (dissolved organic and inorganic matter) in the ocean, particularly emphasizing their interactions. The aim of this chapter is, therefore, to demonstrate the various ways in which these compartments are connected and how they shape each other. We further emphasize the importance of interdisciplinary research approaches to increase the understanding of the complex interactions within marine ecosystems.

Co-Occurrence Relationship and Stochastic Processes Affect Sedimentary Archaeal and Bacterial Community Assembly in Estuarine–Coastal Margins

“…Across estuarine–coastal margin transects, freshwater flows and tidal cycles fluctuate periodically under local conditions [ 48 ], leading to the redistribution of nutrients [ 53 ] and the formation of salinity gradients [ 54 ]. Salinity has been reported to be a major factor affecting the bacterial [ 55 ] and archaeal community composition [ 56 ].…”

The applications of cerium oxide nanoform and its ecotoxicity in the aquatic environment: an updated insight

“…The toxicity of n-CeO 2 to planktonic and algae species is induced by adsorption to cell surfaces and disruption of membrane transport (Heinrichs et al, 2020). Whereas, the higher organisms can directly ingest n-CeO 2 (Sterner 2009), and within the food web, both aquatic and terrestrial organisms can accumulate nanoparticles (Lasley-Rasher et al, 2016).…”

Occurrence of Marine Ingredients in Fragrance: Update on the State of Knowledge

“…This latter is odorless, and the odor characteristics of ambergris result from oxidative decomposition and are obtained under the influence of environmental exposure to sunlight, seawater and air. The oxidative degradation generates odorous compounds, highly valued in perfumery, known as ambroxides (Figure 8) such as: ambrafuran (19), also called ambroxide (AmbroxTM) and derivatives compounds: ambraoxide (20), methylambraoxide (21), ambracetal (22), ambrinol (23) [220]. One of the most interesting ambergris fragrant compounds is the terpene furan ambrafuran (19) or 3a,6,6,9a-tetramethyl-2,4,5,5a,7,8,9,9b-octahydro-1H-benzo[e] [1]benzofuran, which is regarded as the prototype of all ambergris fragrances.…”