Effects of Burkholderia thailandensis rhamnolipids on the unicellular algae Dunaliella tertiolecta

Charalampous, N., Grammatikopoulos, G., Kourmentza, C., Kornaros, M. and Dailianis, S. (2019) Effects of Burkholderia thailandensis rhamnolipids on the unicellular algae Dunaliella tertiolecta. Ecotoxicology and Environmental Safety, 182. 109413. ISSN 0147-6513 doi: 10.1016/j.ecoenv.2019.109413

Abstract/Summary

The effects of rhamnolipids (RLs) produced and further purified from Burkholderia thailandensis, on the unicellular microalgae Dunaliella tertiolecta were investigated, in terms of RLs ability to affect algal growth, photosynthetic apparatus structure and energy flux, round and through photosystems II and I. Specifically, 24–48 h RLs-treated algae (RLs at concentrations ranged from 5 to 50 mg L−1) showed significantly decreased levels of growth rate, while increased levels of Chl a and b were obtained only in 72–96 h RLs-treated algae. Similarly, although no changes were obtained in the Chl a/b ratio and almost all chlorophyll fluorescence parameters over time, yields of electron transport (ϕR0, ϕE0) and respective performance index (PItotal) were negatively affected at 72 and 96 h. Based on those findings, it seems that the inhibitory effect of RLs on the algae growth rate after 24 and 48 h and the gradual attenuation of the phenomenon (after 72 h of exposure), may indicate the initial response of the organism, as well as algae ability to overcome, since RLs showed no effects on algae photosynthetic ability. Those findings reveal for the first time that RLs from Burkholderia thailandensis are not harmful for Dunaliella tertiolecta. However, further studies with the use of more aquatic species could be essential for assessing the RLs-mediated effects on aquatic biota.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/84941
Identification Number/DOI	10.1016/j.ecoenv.2019.109413
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Microbial Sciences Research Group
Publisher	Elsevier
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