Short term exposure to permethrin alters lipid classes and fatty acid composition of the unfed clam Donax trunculus from Tunisian coast (Southern Mediterranean)
[EN] Permethrin (PER) is a pyrethroid insecticide widely used in agriculture. Dumped into the sea, this pollutant causes considerable harm to living organisms. The present study was undertaken to evaluate the toxic effects of PER, on the commercial clam Donax trunculus, largely distributed along the...
| Autores: | , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2017 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/183612 |
| Acceso en línea: | http://hdl.handle.net/10261/183612 |
| Access Level: | acceso abierto |
| Palabra clave: | Permethrin Donax trunculus Neutral lipids Polar lipids Fatty acids |
| Sumario: | [EN] Permethrin (PER) is a pyrethroid insecticide widely used in agriculture. Dumped into the sea, this pollutant causes considerable harm to living organisms. The present study was undertaken to evaluate the toxic effects of PER, on the commercial clam Donax trunculus, largely distributed along the sandy beaches of the Gulf of Tunis. A toxicity assay (72 hours) using different PER concentrations (0, 50, 100 and 150 µg.L-1) was carried out to study the effects of the pesticide on lipid class and fatty acid composition of mantle and siphons of D. trunculus. Results showed a significant decrease in total lipid content with exposure to PER. An increase in the percentage of neutral lipids driven by a concomitant increase of triacylglycerols (TAG) was found after exposure. On the other hand, polar lipids decreased following mainly the fall of phosphatidylethanolamine (PE) and phosphatidylinositol (PI). The fatty acid content was also significantly altered in exposed D. trunculus. Saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and especially PUFA (n3) decreased significantly with PER exposure, while, monounsaturated fatty acids (MUFAs) showed significant decrease with 50 µg.L-1 and no significant difference between control (0 µg.L-1 PER) clams and those exposed to 100 and 150 µg.L-1. |
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