Adaptation of fatty acid compositions to temperature-a study on planktonic crustaceans

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Abstract

1. 1. Fats of freshwater crustaceans overwintering in an active form are richer in long chain polyunsaturated fatty acids (50%) than of those spending the winter in form of resting eggs (10%). 2. 2. The former species (Cyclops vicinus, Eudiaptomus gracilis) increase the level of docosahexaenoic acid from about 10 to 25% in their phospholipids with decreasing environmental temperature. 3. 3. Exposing warm-adapted Cyclops vicinus and Eudiaptomus gracilis to 5°C in laboratory brought about an increase in the phospholipid docosahexaenoic acid level from 10 to 24%. 4. 4. Ability to adapt membrane fluidity to the temperature might be important for survival at low temperatures.

Original languageEnglish
Pages (from-to)71-76
Number of pages6
JournalComparative Biochemistry and Physiology - B Biochemistry and Molecular Biology
Volume64
Issue number1
DOIs
Publication statusPublished - 1979

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Minocycline
Fatty Acids
Docosahexaenoic Acids
Temperature
Phospholipids
Chemical analysis
Membrane Fluidity
Fluidity
Fresh Water
Unsaturated Fatty Acids
Eggs
Fats
Membranes

Cite this

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AB - 1. 1. Fats of freshwater crustaceans overwintering in an active form are richer in long chain polyunsaturated fatty acids (50%) than of those spending the winter in form of resting eggs (10%). 2. 2. The former species (Cyclops vicinus, Eudiaptomus gracilis) increase the level of docosahexaenoic acid from about 10 to 25% in their phospholipids with decreasing environmental temperature. 3. 3. Exposing warm-adapted Cyclops vicinus and Eudiaptomus gracilis to 5°C in laboratory brought about an increase in the phospholipid docosahexaenoic acid level from 10 to 24%. 4. 4. Ability to adapt membrane fluidity to the temperature might be important for survival at low temperatures.

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