{"title":"Detrimental effect of the harmful dinoflagellate Karenia mikimotoi on Japanese common squid Todarodes pacificus","authors":"Masafumi Natsuike, Jun Yamamoto, Tetsuya Konishi, Shunsuke Kimura, Masahiko Kitagawa, Kazuhiko Itaya","doi":"10.1007/s12562-024-01805-x","DOIUrl":null,"url":null,"abstract":"<p>Japanese common squid <i>Todarodes pacificus</i> was exposed to the red tide-causing dinoflagellate <i>Karenia mikimotoi</i>, collected from a red tide event in Hakodate Port, in seawater at four densities (0, 90, 320, and 1900 <i>K. mikimotoi</i>cells mL<sup>−1</sup>) for 24 h. The number of squids that sunk to the bottom every hour and the survival of squids were recorded every 3 h. Squids in the group exposed to the highest cell density of <i>K. mikimotoi</i> began to sink to the bottom within 1 h of the start of the exposure test, and the frequency of anomalies (sinking or death) was significantly higher in this group than in the other groups (Wilcoxon signed-rank test with Bonferroni correction, <i>P</i>-values < 0.001). Hazard ratios for squid mortality were affected by <i>K. mikimotoi</i> cell density (Cox proportional hazards model; <i>P</i>-values < 0.01). These results suggest that <i>K. mikimotoi</i> is harmful to the Japanese common squid and that even short-term exposure to high densities of this alga causes debilitation and loss of swimming ability, leading to death. The debilitation and death of the Japanese common squid by <i>K. mikimotoi</i> has the potential to cause a loss of freshness and a decline in their commercial value, as has been observed during red tide events.</p>","PeriodicalId":12231,"journal":{"name":"Fisheries Science","volume":"8 1","pages":""},"PeriodicalIF":1.4000,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Fisheries Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s12562-024-01805-x","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FISHERIES","Score":null,"Total":0}
引用次数: 0
Abstract
Japanese common squid Todarodes pacificus was exposed to the red tide-causing dinoflagellate Karenia mikimotoi, collected from a red tide event in Hakodate Port, in seawater at four densities (0, 90, 320, and 1900 K. mikimotoicells mL−1) for 24 h. The number of squids that sunk to the bottom every hour and the survival of squids were recorded every 3 h. Squids in the group exposed to the highest cell density of K. mikimotoi began to sink to the bottom within 1 h of the start of the exposure test, and the frequency of anomalies (sinking or death) was significantly higher in this group than in the other groups (Wilcoxon signed-rank test with Bonferroni correction, P-values < 0.001). Hazard ratios for squid mortality were affected by K. mikimotoi cell density (Cox proportional hazards model; P-values < 0.01). These results suggest that K. mikimotoi is harmful to the Japanese common squid and that even short-term exposure to high densities of this alga causes debilitation and loss of swimming ability, leading to death. The debilitation and death of the Japanese common squid by K. mikimotoi has the potential to cause a loss of freshness and a decline in their commercial value, as has been observed during red tide events.
期刊介绍:
Fisheries Science is the official journal of the Japanese Society of Fisheries Science, which was established in 1932. Recognized as a leading journal in its field, Fisheries Science is respected internationally for the publication of basic and applied research articles in a broad range of subject areas relevant to fisheries science. All articles are peer-reviewed by at least two experts in the field of the submitted paper. Published six times per year, Fisheries Science includes about 120 articles per volume. It has a rich history of publishing quality papers in fisheries, biology, aquaculture, environment, chemistry and biochemistry, food science and technology, and Social Science.