Domoic acid accumulation in the sardine Sardina pilchardus and its relationship to Pseudo-nitzschia diatom ingestion
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چکیده
منابع مشابه
Induction of domoic acid production in the toxic diatom Pseudo-nitzschia seriata by calanoid copepods.
The toxic diatom Pseudo-nitzschia seriata was exposed directly and indirectly (separated by a membrane) to copepods, Calanus hyperboreus and C. finmarchicus, to evaluate the effects of the copepods on domoic acid production and chain formation in P. seriata. The toxicity of P. seriata increased in the presence of the copepods. This response was chemically mediated without physical contact betwe...
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Because domoic acid, a neurotoxic secondary metabolite produced by marine diatoms in the genus Pseudo-nitzschia, is hypothesized to be part of a high affinity iron uptake system, we investigated whether domoic acid could improve the competitive ability of Pseudo-nitzschia delicatissima, and whether the availability of iron changed the outcome of competition experiments. We found that domoic aci...
متن کاملDomoic acid accumulation in Mytilus galloprovincialis: laboratory experiments with Pseudo-nitzschia multiseries
Domoic acid (DA) accumulation was studied in Mytilus galloprovincialis collected from rafts in Ría de Vigo, Spain, during short-term lab experiments. Mussels were fed Pseudo-nitzschia multiseries cultures (1900, 3800, 6000 cells/ml) and P. multiseries blooming in a phosphorus limited mesocosm. Toxin concentration in mussel whole tissue was proportional to toxin offered in food except for the lo...
متن کاملEvaluating fishermen’s conservation attitudes and local ecological knowledge of the European sardine (Sardina pilchardus), Peniche, Portugal
BACKGROUND European sardines are an important fishing resource in the North Atlantic. Recognized for its great commercial and economic value in southern Europe, this resource currently has low stock indices. From this perspective, fishers' local ecological knowledge (LEK) is appreciated as an auxiliary tool in the management of sardines in this region. Our goal is to evaluate the LEK and attitu...
متن کاملProteolysis of Sardine (Sardina pilchardus) and Anchovy (Stolephorus commersonii) by Commercial Enzymes in Saline Solutions.
Fish sauce production is a very long process and there is a great interest in shortening it. Among the different strategies to speed up this process, the addition of external proteases could be a solution. This study focuses on the effect of two commercial enzymes (Protamex and Protex 51FP) on the proteolysis of two fish species traditionally converted into fish sauce: sardine and anchovy, by c...
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ژورنال
عنوان ژورنال: Marine Ecology Progress Series
سال: 2004
ISSN: 0171-8630,1616-1599
DOI: 10.3354/meps284261