An integrated multiple driver mesocosm experiment reveals the effect of global change on planktonic food web structure

Global change puts coastal marine systems under pressure, affecting community structure and functioning. Here, we conducted a mesocosm experiment with an integrated multiple driver design to assess the impact of future global change scenarios on plankton, a key component of marine food webs. The exp...

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Bibliographic Details
Published in:Communications biology Vol. 5; no. 1; pp. 179 - 9
Main Authors: Moreno, Hugo Duarte, Köring, Martin, Di Pane, Julien, Tremblay, Nelly, Wiltshire, Karen H., Boersma, Maarten, Meunier, Cédric L.
Format: Journal Article
Language:English
Published: London Nature Publishing Group UK 01-03-2022
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Summary:Global change puts coastal marine systems under pressure, affecting community structure and functioning. Here, we conducted a mesocosm experiment with an integrated multiple driver design to assess the impact of future global change scenarios on plankton, a key component of marine food webs. The experimental treatments were based on the RCP 6.0 and 8.5 scenarios developed by the IPCC, which were Extended (ERCP) to integrate the future predicted changing nutrient inputs into coastal waters. We show that simultaneous influence of warming, acidification, and increased N:P ratios alter plankton dynamics, favours smaller phytoplankton species, benefits microzooplankton, and impairs mesozooplankton. We observed that future environmental conditions may lead to the rise of Emiliania huxleyi and demise of Noctiluca scintillans , key species for coastal planktonic food webs. In this study, we identified a tipping point between ERCP 6.0 and ERCP 8.5 scenarios, beyond which alterations of food web structure and dynamics are substantial. Climate model-informed experiments indicate that marine plankton food webs may be restructured in the future. There exists a tipping point where a crucial plankton community structure changes under increased nitrogen to phosphorous ratios, p CO 2 and temperature.
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ISSN:2399-3642
2399-3642
DOI:10.1038/s42003-022-03105-5