Warming Decreases Bioconversion of Polyunsaturated Fatty Acids in Chironomid Larvae Maintained on Cyanobacterium <i>Microcystis</i>

• Main Authors: Ursula Strandberg, Timo Ilo, Jarkko Akkanen, Paula Kankaala
• Format: Article
• Language: English
• Published: MDPI AG 2021-09-01
• Series: Biomolecules
• Subjects: ARA; climate change; <i>Chironomus riparius</i>; desaturation; EPA
• Online Access: https://www.mdpi.com/2218-273X/11/9/1326

Cyanobacteria dominance and warming have been suggested to decrease the production of polyunsaturated fatty acids (PUFA) in freshwater ecosystems. Physiological adaptations of poikilothermic animals to higher temperatures may further decrease PUFA levels in aquatic food webs. We conducted diet manipulation experiments to investigate the combined effects of dietary PUFA and warming on the proportions of eicosapentaenoic acid (EPA) and arachidonic acid (ARA) in <i>Chironomus riparius</i>. The experimental diet consisted of a nontoxic cyanobacterium <i>Microcystis</i>, which contained C₂₀ PUFA: 20:3n-3, 20:4n-3, and 20:3n-6, but no EPA or ARA. Additionally, we used TetraMin^® fish flakes as a control treatment. A temperature increase from 20 °C to 25 °C decreased the proportion of n-3 C₂₀ PUFA and the n-3/n-6 ratio in <i>Microcystis</i>. Diet manipulation experiments indicated that <i>Chironomus</i> desaturated dietary C₂₀ precursors to EPA and ARA, but warming decreased this bioconversion and resulted in lower levels of EPA and ARA in <i>Chironomus</i>. Warming did not alter the proportions of EPA and ARA in <i>Chironomus</i> larvae if these PUFA were readily available in the diet (TetraMin^® control treatment). In conclusion, warming and cyanobacteria dominance may decrease the production and trophic transfer of physiologically important PUFA in freshwaters by (1) decreasing the n-3/n-6 ratio and the abundance of n-3 C₂₀ precursors in <i>Microcystis</i>, and (2) decreasing the bioconversion of n-3 and n-6 C₂₀ precursors to EPA and ARA in chironomids. These changes may have cascading effects throughout the food web and decrease the content of EPA in fish, potentially affecting its availability to humans.