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| Main Authors: | , , , , , , |
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| Format: | Artículo científico |
| Language: | en |
| Published: |
Marine environmental research
2026
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| Subjects: | |
| Online Access: | https://pubmed.ncbi.nlm.nih.gov/41921337/ |
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Table of Contents:
- Hydrothermal influence reduces the nutritional quality of the Antarctic seaweed Monostroma hariotii (Chlorophyta). Azcárate-García, Tomás Figuerola, Blanca Cara-Ortega, Claudia L Martín-Martín, Rafael Beca-Carretero, Pedro Stengel, Dagmar B Avila, Conxita Antarctic Regions Seaweed Nutritive Value Chlorophyta Fatty Acids Nitrogen Hydrothermal Vents Environmental Monitoring Carbon Seaweeds are foundational primary producers that support marine food webs. Their resilience in fluctuating environments is partially facilitated by their ability to synthesize diverse biochemical compounds with key physiological roles, many of which also offer nutritional benefits to consumers. Because seaweed biochemical composition is shaped by environmental conditions, it is potentially sensitive to global change stressors such as ocean warming and acidification. Yet, species-specific biochemical responses of Antarctic seaweeds remain poorly understood. We studied fatty acid, carbon, nitrogen, and pigment levels in the green seaweed Monostroma hariotii Gain, 1911 (Chlorophyta) from two Antarctic stations representing ambient Antarctic conditions (Rongé and Amsler Islands), and compared them with specimens naturally exposed to elevated temperatures (⁓2.7-3.2 °C higher) and reduced pH (⁓1.2 units lower) at a fumarole vent site on Deception Island (South Shetland Islands). Specimens from Rongé and Amsler Islands exhibit high nutritional quality, with elevated polyunsaturated fatty acids (PUFA) n-3 (39.39 ± 1.11 and 37.37 ± 1.05% TFA, respectively), low C:N ratios (6.93 ± 0.05 and 7.20 ± 0.08, respectively), and abundant pigments. By contrast, specimens from the fumarole vent site had reduced PUFA n-3 (29.01 ± 2.48% TFA) and pigments, along with higher PUFA n-6 levels (⁓96-145% higher) and elevated C:N ratios (8.97 ± 0.30), suggesting a decrease in nutritional value under warmer and acidic conditions. Our findings suggest that ocean warming and acidification may alter the biochemical profile of M. hariotii, potentially leading to a decline in its nutritional value under future climate scenarios.