The effect of environmental factors on fatty acid composition of Chromera velia (Chromeridae)
| 作者： | Martin Lukeš, Mario Giordano, Ondřej Prášil |
| 作者单位： |
1Opatovický mlýn 2University of South Bohemia 3Università Politecnica delle Marche 4Istituto di Biologia Agro-Ambeintale e Forestale; Consiglio Nazionale delle Ricerche (IBAF-CNR) |
| 刊名： | Journal of Applied Phycology, 2017, Vol.29 (4), pp.1791-1799 |
| 来源数据库： | Springer Journal |
| DOI： | 10.1007/s10811-017-1114-6 |
| 关键词： | Chromera velia; Chromeridae; Fatty acids; Eicosapentaenoic acid; Light; Temperature; Salinity; |
| 英文摘要： | The effect of light intensity, light spectral quality, temperature and salt concentration on the fatty acid composition of Chromera velia was studied . Chromera velia is a unicellular, marine, photosynthetic, eukaryotic alga and a close relative of the apicomplexan parasites. Chromera velia was able to grow at light intensities between 20 and 450 μmol photons m−2 s−1, in the temperature range 17–32 °C and at salinities between 0.2 and 1 M NaCl. The cells responded to variations in the growth regime by modifying fatty acid composition: the ratio of fully saturated palmitic acid (C16:0) and five times unsaturated eicosapentaenoic acid (C20:5n–3) was especially prone to variation. Intermediate fatty acids, namely stearic, linoleic and dihomo-γ-linolenic acids, changed... |
| 原始语种摘要： | The effect of light intensity, light spectral quality, temperature and salt concentration on the fatty acid composition of Chromera velia was studied . Chromera velia is a unicellular, marine, photosynthetic, eukaryotic alga and a close relative of the apicomplexan parasites. Chromera velia was able to grow at light intensities between 20 and 450 μmol photons m−2 s−1, in the temperature range 17–32 °C and at salinities between 0.2 and 1 M NaCl. The cells responded to variations in the growth regime by modifying fatty acid composition: the ratio of fully saturated palmitic acid (C16:0) and five times unsaturated eicosapentaenoic acid (C20:5n–3) was especially prone to variation. Intermediate fatty acids, namely stearic, linoleic and dihomo-γ-linolenic acids, changed... |
