Fatty acid response of the invasive bivalve Limnoperna fortunei fed with Microcystis aeruginosa exposed to high temperature

The success of Limnoperna fortunei as an invasive freshwater bivalve species is related to its physiological plasticityto endure changes in environmental conditions. The aim of this study was to investigate the physiologicalresponses of L. fortunei after feeding on Microcystis aeruginosa grown at 26 ◦C (control) and 29 ◦C during 10 days.At the beginning, we measured biomass, fatty acids (FAs) composition on Cyanobacteria grown at both temperaturesat different time intervals. Afterwards, mussels were fed with the thawed M. aeruginosa cells and theirFA profile was measured after 15 days of feeding. M. aeruginosa exposed to 29 ◦C had the highest content of theFAs 18:2ω6 and cis-18:1ω9. The FA profile of the consumer L. fortunei fed with M. aeruginosa cultures grown at29 ◦C was also significantly different to those fed with cultures grown at 26 ◦C, with a significant increasedEicosapentaenoic acid (EPA, 20:5ω3) and Arachidonic acid (ARA, 20:4ω6) concentrations. L. fortunei was alreadyknown to be physiologically adapted to live at 29 ◦C, but our results also shown a high biosynthesis of EPA andARA (increase of 70 and 40% respectively, compared with 26 ◦C) and avoided the lipid peroxidation of both FAs.This increased EPA and ARA biosynthesis may be an important source of ω3 and ω6 polyunsaturated FAs (PUFAs)for higher trophic levels, such as the pelagic fishes or birds that mainly prey on these mussels. The transfer of thecyanobacterial response at higher temperature to higher trophic levels will influence the overall functioning offreshwater bodies.Fil: Hernando, Marcelo Pablo. Comisión Nacional de Energía Atómica; ArgentinaFil: De Troch, Marleen. University of Ghent; BélgicaFil: de la Rosa, Florencia Grisel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Moron. Secretaria de Ciencia y Tecnologia. Instituto de Fisiologia y Neurociencias.; ArgentinaFil: Giannuzzi, Leda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin