Polystyrene microplastics exposure modulated the content and the profile of fatty acids in the Cladoceran Daphnia magna

Parolini, Marco; Felice, Beatrice De; Góis, André; Faria, Marisa; Cordeiro, Nereida; Nogueira, Natacha

doi:10.1016/j.scitotenv.2022.160497

Cited by 5 publications

(6 citation statements)

References 72 publications

(77 reference statements)

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“…In this study, it was found that the abundance of polyunsaturated fatty acids (PUFAs), including EPA, C22:2, and DHA, decreased, while monounsaturated fatty acids (MUFAs), including C16:1, C17:1, and C18:1, increased in MP-treated oysters compared to the control group. A similar modulation trend of MUFAs and PUFAs was also observed in the study of Parolini et al, which found the relative contents of MUFAs were significantly increased while PUFAs decreased in Cladoceran Daphnia magna exposed to PS-MPs [ 15 ]. The reason might be ascribed to the synthesis of FAs in C. gigas towards shorter and monounsaturated fatty acids under high concentrations of MPs.…”

Section: Resultssupporting

confidence: 79%

“…The implementation of antioxidant defenses requires substantial extra energy. However, potential food shortage and MP retention in the digestive tract of C. gigas might increase satiety and disturb feeding behavior, which would lead to reductions in energy reserves; therefore, FAs might be used and reallocated to support defense mechanisms and individual maintenance under MP stress [ 15 , 28 ]. The analysis of the alteration of the FA profile allowed us to understand changes in FAs and identify potentially improved metabolic pathways [ 15 ].…”

Section: Resultsmentioning

confidence: 99%

“…However, potential food shortage and MP retention in the digestive tract of C. gigas might increase satiety and disturb feeding behavior, which would lead to reductions in energy reserves; therefore, FAs might be used and reallocated to support defense mechanisms and individual maintenance under MP stress [ 15 , 28 ]. The analysis of the alteration of the FA profile allowed us to understand changes in FAs and identify potentially improved metabolic pathways [ 15 ]. In this study, it was found that the abundance of polyunsaturated fatty acids (PUFAs), including EPA, C22:2, and DHA, decreased, while monounsaturated fatty acids (MUFAs), including C16:1, C17:1, and C18:1, increased in MP-treated oysters compared to the control group.…”

Section: Resultsmentioning

confidence: 99%

“…Similarly, Romano and Fischer observed an increase in the abundance of C18:2n-6 and C18:3n-3 in black soldier flies after exposure to 50 μm PP particles for 2 weeks [ 46 ]. The phenomenon might come from individuals looking to experience a kind of adaptation that tackles the environmental stress, and thus fatty acid homeostasis was re-established under exposure to high concentrations of MPs [ 15 ].…”

Section: Resultsmentioning

confidence: 99%

“…For example, polystyrene (PS) MPs inhibited the amino acid metabolism and accelerated the degradation of amino acids and proteins [ 14 ]. Parolini found that PS-MPs modulated the content and composition of fatty acid profiles in Cladoceran [ 15 ]. Similarly, Guschina demonstrated that PS-MPs reduced the content of essential fatty acids in freshwater algae [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

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Changes in Flavor-Related Biomarkers in Pacific Oysters (Crassostrea gigas) Following Microplastic Exposure

Liu,

Teng,

Chen

et al. 2024

Foods

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Microplastics have been an emerging threat to filtering species and the ingestion and impacts of microplastics on oysters are a cause for concern. However, much remains unknown about the effects of microplastics on flavor-related biomarkers in oysters. Herein, a laboratory microplastic exposure with concentrations of 1, 10, and 100 mg/L for 15 days was performed to investigate the impacts of microplastics on the flavor parameters of oysters. Exposure to microplastics changed the odor characteristics of oysters. Microplastic exposure had minor effects on the fatty acid composition; however, significant alterations in free amino acids and nucleotides were observed under the 1 and 10 mg/L exposure groups, respectively. The overall results indicated 10 mg/L of microplastic exposure significantly increased the equivalent umami value of oysters. These findings stressed the effects of microplastics on oysters and would be an important reference for the assessment of the potential risks associated with microplastics in marine edible species.

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Section: Resultssupporting

confidence: 79%