Paralytic shellfish toxins and ocean warming: bioaccumulation and ecotoxicological responses in jujvenile Gilthead Seabream (Sparus aurata)

Barbosa, Vera; Santos, Marta; Anacleto, Patrícia; Maulvault, Ana Luísa; Pousão-Ferreira, Pedro; Reis Costa, Pedro; Marques, António

http://hdl.handle.net/10400.1/12807

Use this identifier to reference this record.

Name:	Description:	Size:	Format:
toxins-11-00408.pdf		2.64 MB	Adobe PDF	Download

Send Feedback

Authors

Pousão-Ferreira, Pedro

Reis Costa, Pedro

Marques, António

Abstract(s)

Warmer seawater temperatures are expected to increase harmful algal blooms (HABs) occurrence, intensity, and distribution. Yet, the potential interactions between abiotic stressors and HABs are still poorly understood from ecological and seafood safety perspectives. The present study aimed to investigate, for the first time, the bioaccumulation/depuration mechanisms and ecotoxicological responses of juvenile gilthead seabream (Sparus aurata) exposed to paralytic shellfish toxins (PST) under different temperatures (18, 21, 24 °C). PST were detected in fish at the peak of the exposure period (day five, 0.22 µg g-1 N-sulfocarbamoylGonyautoxin-1-2 (C1 and C2), 0.08 µg g-1 Decarbamoylsaxitoxin (dcSTX) and 0.18 µg g-1 Gonyautoxin-5 (B1)), being rapidly eliminated (within the first 24 h of depuration), regardless of exposure temperature. Increased temperatures led to significantly higher PST contamination (275 µg STX eq. kg-1). During the trial, fish antioxidant enzyme activities (superoxide dismutase, SOD; catalase, CAT; glutathione S-transferase, GST) in both muscle and viscera were affected by temperature, whereas a significant induction of heat shock proteins (HSP70), Ubiquitin (Ub) activity (viscera), and lipid peroxidation (LPO; muscle) was observed under the combination of warming and PST exposure. The differential bioaccumulation and biomarker responses observed highlight the need to further understand the interactive effects between PST and abiotic stressors, to better estimate climate change impacts on HABs events, and to develop mitigation strategies to overcome the potential risks associated with seafood consumption.