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dc.contributor.authorTaipale, Sami
dc.contributor.authorStrandberg, Ursula
dc.contributor.authorPeltomaa, Elina
dc.contributor.authorGalloway, Aaron W. E.
dc.contributor.authorOjala, Anne
dc.contributor.authorBrett, Michael T.
dc.date.accessioned2016-01-28T08:09:45Z
dc.date.available2016-01-28T08:09:45Z
dc.date.issued2013
dc.identifier.citationTaipale, S., Strandberg, U., Peltomaa, E., Galloway, A. W. E., Ojala, A., & Brett, M. T. (2013). Fatty acid composition as biomarkers of freshwater microalgae: analysis of 37 strains of microalgae in 22 genera and in seven classes. <i>Aquatic Microbial Ecology</i>, <i>71</i>(2), 165-178. <a href="https://doi.org/10.3354/ame01671" target="_blank">https://doi.org/10.3354/ame01671</a>
dc.identifier.otherCONVID_23148084
dc.identifier.otherTUTKAID_60165
dc.identifier.urihttps://jyx.jyu.fi/handle/123456789/48495
dc.description.abstractThe fatty acid (FA) composition of algae is an important determinant of their food quality for consumers, and FAs can also be used as biomarkers for biochemical and energetic pathways in food webs. FA analyses of 7 freshwater algal classes and 37 strains showed clear similarity within classes and strong differences amongst classes. Class was a dominant factor (66.4%) explaining variation in FA signatures of microalgae. The 7 algal classes comprised 4 separate groups according to their FA profiles: (1) Chlorophyceae and Trebouxiophyceae, (2) Bacillariophyceae, (3) Cryptophyceae, Chrysophyceae, and Raphidophyceae, and (4) Euglenophyceae. Each group had a characteristic FA composition, although the proportional abundance of individual FAs also differed between species and with environmental conditions. FAs found to be particularly representative for each group (i.e. diagnostic biomarkers) were as follows: 16:4ω3 and 16:3ω3 for Chlorophyceae and Trebouxiophyceae; 16:2ω7, 16:2ω4, 16:3ω4, 16:4ω1, and 18:4ω4 for Bacillariophyceae; 22:5ω6 and 18:4ω3 for Cryptophyceae and Chrysophyceae (Synurales), 16:3ω1 for Chrysophyceae (Ochromonadales), 16:2ω4, 16:3ω4, 16:3ω1, and 20:3ω3 for Raphidophyceae; and 15:4ω2, 20:4ω3, 20:2ω6, 20:3ω6, and 22:4ω6 for Euglenophyceae. FAs thus offer a powerful tool to track different consumer diets in a lacustrine food web. Based on the 20:5ω3 (eicosapentaenoic acid) and 22:6ω3 (docosahexaenoic acid) content among the investigated freshwater algal classes, Chlorophyceae, Trebouxiophyceae, and Chrysophyceae are of intermediate food quality for zooplankton, and Cryptophyceae, Bacillariophyceae, Euglenophyceae, and Raphidophyceae should be excellent resources for zooplankton.
dc.language.isoeng
dc.publisherInter-Research
dc.relation.ispartofseriesAquatic Microbial Ecology
dc.relation.urihttp://www.int-res.com/abstracts/ame/v71/n2/p165-178/
dc.subject.otherravinnonlaatu
dc.subject.otheromega-3 rasvahapot
dc.subject.otherjärviravintoketju
dc.subject.othernielulevät
dc.subject.otherDiet quality
dc.subject.otherOmega-3 fatty acids
dc.subject.otherLacustrine food web
dc.subject.otherCryptomonads
dc.titleFatty acid composition as biomarkers of freshwater microalgae: analysis of 37 strains of microalgae in 22 genera and in seven classes
dc.typearticle
dc.identifier.urnURN:NBN:fi:jyu-201601201187
dc.contributor.laitosBio- ja ympäristötieteiden laitosfi
dc.contributor.laitosDepartment of Biological and Environmental Scienceen
dc.contributor.oppiaineLuonnontieteellinen koulutusala
dc.type.urihttp://purl.org/eprint/type/JournalArticle
dc.date.updated2016-01-20T10:15:40Z
dc.type.coarjournal article
dc.description.reviewstatuspeerReviewed
dc.format.pagerange165-178
dc.relation.issn0948-3055
dc.relation.numberinseries2
dc.relation.volume71
dc.type.versionacceptedVersion
dc.rights.copyright© 2013 Inter-Research. This is a final draft version of an article whose final and definitive form has been published by Inter-Research. Published in this repository with the kind permission of the publisher.
dc.rights.accesslevelopenAccessfi
dc.subject.ysolipidit
dc.subject.ysoviherlevät
dc.subject.ysopiilevät
jyx.subject.urihttp://www.yso.fi/onto/yso/p4799
jyx.subject.urihttp://www.yso.fi/onto/yso/p17129
jyx.subject.urihttp://www.yso.fi/onto/yso/p7853
dc.relation.doi10.3354/ame01671


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