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Joint effect of phosphorus limitation and temperature on alkaline phosphatase activity and somatic growth in Daphnia magna

机译:磷限制和温度对水蚤碱性磷酸酶活性和体细胞生长的联合影响

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摘要

Alkaline phosphatase (AP) is a potential biomarker for phosphorus (P) limitation in zooplankton. However, knowledge about regulation of AP in this group is limited. In a laboratory acclimation experiment, we investigated changes in body AP concentration for Daphnia magna kept for 6 days at 10, 15, 20 and 25°C and fed algae with 10 different molar C:P ratios (95–660). In the same experiment, we also assessed somatic growth of the animals since phosphorus acquisition is linked to growth processes. Overall, non-linear but significant relationships of AP activity with C:P ratio were observed, but there was a stronger impact of temperature on AP activity than of P limitation. Animals from the lowest temperature treatment had higher normalized AP activity, which suggests the operation of biochemical temperature compensation mechanisms. Body AP activity increased by a factor of 1.67 for every 10°C decrease in temperature. These results demonstrate that temperature strongly influences AP expression. Therefore, using AP as a P limitation marker in zooplankton needs to consider possible confounding effects of temperature. Both temperature and diet affected somatic growth. The temperature effect on somatic growth, expressed as the Q10 value, responded non-linearly with C:P, with Q10 ranging between 1.9 for lowest food C:P ratio and 1.4 for the most P-deficient food. The significant interaction between those two variables highlights the importance of studying temperature-dependent changes of growth responses to food quality.
机译:碱性磷酸酶(AP)是浮游动物中磷(P)限制的潜在生物标记。但是,关于该组中AP调节的知识是有限的。在实验室适应性实验中,我们调查了在10、15、20和25°C保持6天的大型蚤的体内AP浓度的变化,并以10种不同的C:P摩尔比(95-660)喂养藻类。在同一实验中,我们还评估了动物的体细胞生长,因为磷的获取与生长过程有关。总体而言,观察到AP活性与C:P比率呈非线性但显着的关系,但温度对AP活性的影响要比P限制更大。最低温度处理的动物具有较高的归一化AP活性,这表明生物化学温度补偿机制的运行。温度每降低10°C,人体AP活性就会增加1.67倍。这些结果证明温度强烈影响AP表达。因此,在浮游动物中使用AP作为P限制标记需要考虑温度的可能混杂影响。温度和饮食都会影响躯体生长。温度对体细胞生长的影响(表示为Q10值)与C:P呈非线性响应,对于最低的食物C:P比率,Q10介于1.9之间,对于缺乏磷的食物,Q10介于1.4之间。这两个变量之间的显着相互作用突显了研究温度对食物质量的响应变化的重要性。

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