Lake restoration influences nutritional quality of algae and consequently Daphnia biomass
Taipale, S. J., Kuoppamäki, K., Strandberg, U., Peltomaa, E., & Vuorio, K. (2020). Lake restoration influences nutritional quality of algae and consequently Daphnia biomass. Hydrobiologia, 847(21), 4539-4557. https://doi.org/10.1007/s10750-020-04398-5
© 2020 the Authors
Food quality is one of the key factors influencing zooplankton population dynamics. Eutrophication drives phytoplankton communities toward the dominance of cyanobacteria, which means a decrease in the availability of sterols and long-chain polyunsaturated fatty acids (EPA and DHA). The effects of different restoration measures on the nutritional quality of the phytoplankton community and subsequent impacts on zooplankton biomass have rarely been considered. We analyzed the nutritional quality of phytoplankton in the eutrophic Lake Vesijärvi in southern Finland over a 37-year period, and studied the impacts of two restoration measures, biomanipulation and hypolimnetic aeration, on the abundance of high-quality phytoplankton. We found that biomanipulation had a positive impact on the abundance of taxa synthesizing sterols, EPA, and DHA and, concurrently, on the biomass of the keystone species Daphnia. In contrast, hypolimnetic aeration did not result in such a beneficial outcome, manifested as a decrease in the abundance of Daphnia and frequent phytoplankton blooms dominated by cyanobacteria suggesting reduction in the nutritional quality of food for Daphnia. Our analysis shows that the determination of the nutritional value of algae and the contribution of essential fatty acids and sterols is an effective method to evaluate the success of various restoration measures. ...
Publication in research information system
MetadataShow full item record
Additional information about fundingThe study was funded by the Academy of Finland (Project 311229 MiDAS) awarded to K.V. and Lake Vesijärvi Foundation. Zooplankton studies during the 1990s and early 2000s were done in various projects financed by the Academy of Finland, City of Lahti and the European Union. Open access funding provided by University of Jyväskylä (JYU).
Showing items with similar title or keywords.
Peltomaa, Elina T.; Aalto, Sanni L.; Vuorio, Kristiina M.; Taipale, Sami (Frontiers Media S.A., 2017)The growth and reproduction of animals is affected by their access to resources. In aquatic ecosystems, the availability of essential biomolecules for filter-feeding zooplankton depends greatly on phytoplankton. Here, we ...
Interacting effects of simulated eutrophication, temperature increase, and microplastic exposure on Daphnia Hiltunen, Minna; Vehniäinen, Eeva-Riikka; Kukkonen, Jussi V. K. (Elsevier BV, 2021)The effects of multiple stressors are difficult to separate in field studies, and their interactions may be hard to predict if studied in isolation. We studied the effects of decreasing food quality (increase in cyanobacteria ...
Pilecky, Matthias; Kämmer, Samuel K.; Mathieu‐Resuge, Margaux; Wassenaar, Leonard I.; Taipale, Sami J.; Martin‐Creuzburg, Dominik; Kainz, Martin J. (Wiley-Blackwell, 2021)1. Organisms at the base of aquatic food webs synthesize essential nutrients, such as omega-3 polyunsaturated fatty acids (n-3 PUFA), which are transferred to consumers at higher trophic levels. Many consumers, requiring ...
Taipale, Sami J.; Vuorio, Kristiina; Aalto, Sanni L.; Peltomaa, Elina; Tiirola, Marja (Elsevier, 2019)Eutrophication (as an increase in total phosphorus [TP]) increases harmful algal blooms and reduces the proportion of high-quality phytoplankton in seston and the content of ω-3 long-chain polyunsaturated fatty acids ...
Poor nutritional quality of primary producers and zooplankton driven by eutrophication is mitigated at upper trophic levels Taipale, Sami Johan; Ventelä, Anne‐Mari; Litmanen, Jaakko; Anttila, Lauri (John Wiley & Sons, 2022)Eutrophication and rising water temperature in freshwaters may increase the total production of a lake while simultaneously reducing the nutritional quality of food web components. We evaluated how cyanobacteria blooms, ...