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Gašparović, B. (2024). Estuarine phytoplankton adapts to salinity stress by increasing the unsaturation of the thylakoid lipid MGDG [Skup podataka]. https://urn.nsk.hr/urn:nbn:hr:241:724457.
Gašparović, Blaženka. Estuarine phytoplankton adapts to salinity stress by increasing the unsaturation of the thylakoid lipid MGDG. Institut Ruđer Bošković, 2024. 06.12.2024. https://urn.nsk.hr/urn:nbn:hr:241:724457.
Gašparović, Blaženka. 2024. Estuarine phytoplankton adapts to salinity stress by increasing the unsaturation of the thylakoid lipid MGDG. Institut Ruđer Bošković. https://urn.nsk.hr/urn:nbn:hr:241:724457.
Gašparović, B. 2024. Estuarine phytoplankton adapts to salinity stress by increasing the unsaturation of the thylakoid lipid MGDG. Institut Ruđer Bošković. [Online]. [Citirano 06.12.2024.]. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:241:724457.
Gašparović B. Estuarine phytoplankton adapts to salinity stress by increasing the unsaturation of the thylakoid lipid MGDG. [Internet]. Institut Ruđer Bošković: , HR; 2024, [pristupljeno 06.12.2024.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:241:724457.
B. Gašparović, Estuarine phytoplankton adapts to salinity stress by increasing the unsaturation of the thylakoid lipid MGDG, Institut Ruđer Bošković, 2024. Citirano: 06.12.2024. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:241:724457.
PRIRODNE ZNANOSTI Interdisciplinarne prirodne znanosti Znanost o moru
Sažetak
Environmental changes inevitably lead to acclimation or adaptation of phytoplankton in order to survive. Life in estuaries, especially in surface waters, is a challenge, particularly because of the fluctuating salinity. Here we present the acclimation/adaptation of phytoplankton thylakoid membranes to salinity stress, which includes remodeling of monogalactosyldiacylglycerol (MGDG) fatty acids. The conclusions were drawn on the basis of work on two completely different estuaries, the Krka River estuary, in Croatia and the subtropical Wenchang River estuary, in China. The estuaries differ in phytoplankton community compositions, nutrient status and temperature. We used thin-layer chromatography and liquid chromatography/tandem mass spectrometry.