Lipid composition in response to temperature changes in blue musselsMytilus edulisL. from the White Sea

Abstract

Alterations of membrane lipid composition (cholesterol, phospholipids and their fatty acids) in response to various temperature changes were studied in blue musselsMytilus edulisL. from the White Sea. Lipid composition changes after acute temperature stress, especially a temperature drop, included a significant reduction of the membrane phospholipid content directly (1 h) after return to the initial temperature, which was presumably a consequence of a non-specific stress reaction in the mussels. A longer recovery period (24 h) as well as long-term temperature acclimation (14 days) induced changes in gill fatty acid composition (for instance, a rise in phospholipid unsaturated fatty acids under low temperature impact), indicating ‘homeoviscous adaptation’ to maintain the membranes in response to temperature fluctuations. Moreover, the gill cholesterol level in mussels varied especially at long-term temperature exposure.