The polyunsaturated fatty acids of marine dinoflagellates.
01 May 1970-Journal of Eukaryotic Microbiology (Blackwell Publishing Ltd)-Vol. 17, Iss: 2, pp 213-219
TL;DR: Octadecatetraenoic acid was the predominant fatty acid, particularly of the monogalactosyl diglyceride fraction, and the relationship to the body of knowledge of the photosynthesis-associated lipids of eucaryotic microbes and to the ecology of polyunsaturated fatty acids in marine food chains is discussed.
Abstract: SYNOPSIS. Eight photosynthetic and one heterotrophic, marine dinoflagellates were cultured axenically in chemically defined media and their fatty acids characterized. Palmitic, octadecatetraenoic and docosahexaenoic were the most typical fatty acids. Photosynthetic forms also contained the polyunsaturates icosapentaenoic acid and α-linolenic acid, the latter as a relatively minor component. The galactolipids of one photosynthetic species, Glenodinium sp., were isolated and their fatty acids analyzed. Octadecatetraenoic acid was the predominant fatty acid, particularly of the monogalactosyl diglyceride fraction.
The relationship of these findings to the body of knowledge of the photosynthesis-associated lipids of eucaryotic microbes and to the ecology of polyunsaturated fatty acids in marine food chains is discussed.
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References
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TL;DR: In this paper, the authors described a simplified version of the method and reported the results of a study of its application to different tissues, including the efficiency of the washing procedure in terms of the removal from tissue lipides of some non-lipide substances of special biochemical interest.
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Abstract: Numerous attempts have been made to estimate the production in the sea of fish and other organisms of existing or potential food value to man (1-4). These exercises, for the most part, are based on estimates of primary (photosynthetic) organic production rates in the ocean (5) and various assumed trophic-dynamic relationships between the photosynthetic producers and the organisms of interest to man. Included in the latter are the number of steps or links in the food chains and the efficiency of conversion of organic matter from each trophic level or link in the food chain to the next. Different estimates result from different choices in the number of trophic levels and in the efficiencies, as illustrated in Table 1 (2). Implicit in the above approach is the concept of the ocean as a single ecosystem in which the same food chains involving the same number of links and efficiencies apply throughout. However, the rate of primary production is known to be highly variable, differing by at least two full orders of magnitude from the richest to the most impoverished regions. This in itself would be expected to result in a highly irregular pattern of food production. In addition, the ecological conditions which determine the trophic dynamics of marine food chains also vary widely and in direct relationship to the absolute level of primary organic production. As is shown below, the two sets of variables primary production and the associated food chain dynamics may act additively to produce differences in fish production which are far more pronounced and dramatic than the observed variability of the individual causative factors.
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