1. Capacity of the potentially toxic diatoms Pseudo-nitzschia mannii and Pseudo-nitzschia hasleana to tolerate polycyclic aromatic hydrocarbons.
- Author
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Melliti Ben Garali S, Sahraoui I, Ben Othman H, Kouki A, de la Iglesia P, Diogène J, Lafabrie C, Andree KB, Fernández-Tejedor M, Mejri K, Meddeb M, Pringault O, and Hlaili AS
- Subjects
- Adaptation, Physiological, Bacteria, Biodegradation, Environmental, Diatoms metabolism, Kainic Acid analogs & derivatives, Photosynthesis, Polycyclic Aromatic Hydrocarbons metabolism, Water Pollutants, Chemical metabolism, Diatoms physiology, Polycyclic Aromatic Hydrocarbons toxicity, Water Pollutants, Chemical toxicity
- Abstract
This study investigates the effects of polycyclic aromatic hydrocarbons (PAHs) on two potentially toxic Pseudo-nitzschia hasleana and P. mannii, isolated from a PAH contaminated marine environment. Both species, maintained in non-axenic cultures, have been exposed during 144 h to increasing concentrations of a 15 PAHs mixture. Analysis of the domoic acid, showed very low concentrations. Dose-response curves for growth and photosynthesis inhibition were determined. Both species have maintained their growth until the end of incubation even at the highest concentration tested (120 µg l
-1 ), Nevertheless, P mannii showed faster growth and seemed to be more tolerant than P. hasleana. To reduce PAH toxicity, both species have enhanced their biovolume, with a higher increase for P. mannii relative to P hasleana. Both species were also capable of bio-concentrating PAHs and were able to degrade them probably in synergy with their associated bacteria. The highest biodegradation was observed for P. mannii, which could harbored more efficient hydrocarbon-degrading bacteria. This study provides the first evidence that PAHs can control the growth and physiology of potentially toxic diatoms. Future studies should investigate the bacterial community associated with Pseudo-nitzschia species, as responses to pollutants or to other environmental stressors could be strongly influence by associated bacteria., (Copyright © 2021 The Authors. Published by Elsevier Inc. All rights reserved.)- Published
- 2021
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