Warming and resource availability shift food web structure and metabolism.
Warming and resource availability shift food web structure and metabolism.
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变暖和资源可用性转移食物网络结构和代谢。
DOI：
10.1371/journal.pbio.1000178
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发表时间：
2009-08
期刊：
影响因子：
9.8
通讯作者：
Bruno JF
中科院分区：
文献类型：
--
作者：
O'Connor MI;Piehler MF;Leech DM;Anton A;Bruno JF
海洋食物网的实验变暖表明，海洋变暖可能导致消费者数量增加，但总体生物量减少，从而对环境变暖作出了可能与物种无关的反应。气候变化以多种方式破坏生态系统。许多记录在案的应对措施取决于物种的生活史，这有助于人们认为气候变化的影响很重要，但很难概括。然而，在不同营养水平的温度代谢效应的系统变化表明，变暖可能会导致食物网结构和生产力的可预测的变化。在两种资源供应情景下，我们通过实验测试了气候变暖对食物网结构和生产力的影响。与基于对温度的普遍代谢反应的预测一致，我们发现，当资源增加时，变暖加强了消费者对初级生产的控制。变暖改变了食物网结构，减少了总生物量，尽管海洋食物网的初级生产力有所增加。相比之下，在较低的资源水平，食物网生产在所有温度下都受到限制。这些结果表明，小的温度变化可以显着改变食物网动态，并提供了一个通用的，物种独立的生态响应机制，环境温度变化。人类依赖海洋生态系统提供经济和营养支持，包括人类消耗的约16%的动物蛋白质，这使得自然科学家，经济学家，环保主义者和长期政策规划者了解气候变化如何影响海洋食物网变得尤为重要。然而，气候变暖对食物网生产力的总体影响完全未知。在食物网中，消费者（如浮游动物）的生产力在很大程度上取决于他们的代谢率和他们有限的代谢资源的可用性和生产力。将食物网动态与温度联系起来的一般理论表明，消费者和初级生产者（如浮游植物）之间的根本差异可能导致其相对丰度和生产力随着变暖而发生可预测的变化。在两种资源供应情景下，我们通过实验测试了气候变暖对食物网结构和生产力的影响。我们的研究结果表明，仅变暖就可以加强消费者在食物网中的作用，增加消费者生物量相对于生产者生物量，并减少食物网的总生物量，尽管初级生产力增加。相比之下，当资源较少时，食物网生产在所有温度下都受到限制。这些结果表明，水温的微小变化可以驱动海洋食物网结构和生产力的巨大变化，并可能提供一个通用的，物种独立的生态机制对气候变化的反应。
Experimental warming of a marine food web suggests that ocean warming can lead to greater consumer abundance but reduced overall biomass, providing a potentially species-independent response to environmental warming. Climate change disrupts ecological systems in many ways. Many documented responses depend on species' life histories, contributing to the view that climate change effects are important but difficult to characterize generally. However, systematic variation in metabolic effects of temperature across trophic levels suggests that warming may lead to predictable shifts in food web structure and productivity. We experimentally tested the effects of warming on food web structure and productivity under two resource supply scenarios. Consistent with predictions based on universal metabolic responses to temperature, we found that warming strengthened consumer control of primary production when resources were augmented. Warming shifted food web structure and reduced total biomass despite increases in primary productivity in a marine food web. In contrast, at lower resource levels, food web production was constrained at all temperatures. These results demonstrate that small temperature changes could dramatically shift food web dynamics and provide a general, species-independent mechanism for ecological response to environmental temperature change. Humans rely on marine ecosystems for economic and nutritional sustenance—including about 16% of animal protein consumed by humans—making it especially important for natural scientists, economists, conservationists and long-term policy planners to understand how climate change is likely to affect oceanic food webs. Yet the general effects of warming on food web productivity are completely unknown. The productivity of consumers (such as zooplankton), in food webs is determined in large part by their metabolic rates and the availability and productivity of their limiting metabolic resources. A general theory relating food web dynamics to temperature suggests that fundamental differences between consumers and primary producers (such as phytoplankton) may lead to predictable shifts in their relative abundance and productivity with warming. We experimentally tested the effects of warming on food web structure and productivity under two resource supply scenarios. Our results show that warming alone can strengthen the role of consumers in the food web, increasing consumer biomass relative to producer biomass, and reducing the total biomass of the food web despite increases in primary productivity. In contrast, when resources were less available, food web production was constrained at all temperatures. These results demonstrate that small changes in water temperature could drive dramatic shifts in marine food web structure and productivity, and potentially provide a general, species-independent mechanism of ecological response to climate change.
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