Food Supply and Seawater pCO2 Impact Calcification and Internal Shell Dissolution in the Blue Mussel Mytilus edulis 英文参考文献.docVIP

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Food Supply and Seawater pCO2 Impact Calcification and Internal Shell Dissolution in the Blue Mussel Mytilus edulis 英文参考文献.doc

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Food Supply and Seawater pCO2 Impact Calcification and Internal Shell Dissolution in the Blue Mussel Mytilus edulis 英文参考文献

FoodSupplyandSeawaterpCO2ImpactCalcificationand InternalShellDissolutionintheBlueMusselMytilus edulis FrankMelzner1*,PaulStange1,KatjaTru¨benbach1,2,Jo¨rnThomsen1,IsabelCasties1,UlrikePanknin1, StanislavN.Gorb3,MagdalenaA.Gutowska4 1BiologicalOceanography,Leibniz-InstituteofMarineSciences(IFM-GEOMAR),Kiel,Germany,2LaboratorioMaritimodaGuia,FaculdadedeCienciasdaUniversidadede Lisboa, Cascais, Portugal, 3Institute of Zoology, Functional Morphology and Biomechanics, Christian-Albrechts-University, Kiel, Germany, 4Institute of Physiology, Christian-Albrechts-University,Kiel,Germany Abstract Progressive ocean acidification due to anthropogenic CO2 emissions will alter marine ecosytem processes. Calcifying organisms might be particularly vulnerable to these alterations in the speciation of the marine carbonate system. While previousresearcheffortshavemainlyfocusedonexternaldissolutionofshellsinseawaterundersaturatedwithrespectto calcium carbonate, the internal shell interface might be more vulnerable to acidification. In the case of the blue mussel Mytilusedulis,highbodyfluidpCO2causeslowpHandlowcarbonateconcentrationsintheextrapallialfluid,whichisin directcontactwiththeinnershellsurface.InordertotestwhetherelevatedseawaterpCO2impactscalcificationandinner shellsurfaceintegrityweexposedBalticM.edulistofourdifferentseawaterpCO2(39,142,240,405Pa)andtwofoodalgae (310–350cellsmL21vs.1600–2000cellsmL21)concentrationsforaperiodofsevenweeksduringwinter(5uC).Wefound thatlowfoodalgaeconcentrationsandhighpCO2 valueseachsignificantlydecreasedshelllengthgrowth.Internalshell surfacecorrosionofnacreous(=aragonite)layerswasdocumentedviastereomicroscopyandSEMatthetwohighestpCO2 treatmentsinthehighfoodgroup,whileitwasfoundinalltreatmentsinthelowfoodgroup.Bothfactors,foodandpCO2, significantly influenced the magnitude of inner shell surface dissolution. Our findings illustrate for the first time that integrityofinnershellsurfacesistightlycoupledtotheanimals’energybudgetunderconditions