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Climate Change

C&EN 中文版

鱼类在酸化的海洋中嗅觉受阻

二氧化碳浓度上升可能会阻碍鱼类寻找食物和发现捕食者

by Katharine Sanderson, special to C&EN
July 25, 2018 | A version of this story appeared in Volume 96, Issue 31
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一项新的研究显示，哪怕是很微小的海洋酸度变化也会大幅降低海鲈鱼的嗅觉能力，使其更难以嗅到食物和危险。

欧洲海鲈鱼（Dicentrarchus labrax）在暴露于更高浓度的二氧化碳时失去了嗅觉。 图片作者：Al Pidgen / Shutterstock

二氧化碳水平的上升导致越来越多酸化的海洋，因为水中过量溶解的二氧化碳产生了碳酸。由英国埃克塞特大学（University of Exeter）的Cosima Porteus带领的一个研究小组研究了欧洲海鲈鱼（Dicentrarchus labrax）在二氧化碳浓度是目前水平2.5倍的水中(专家预测本世纪末海洋会达到该二氧化碳水平)的行为。他们还追踪了鱼的神经反应。尽管据预测，二氧化碳的增加会使海洋pH值仅降低0.3到0.4个pH单位，但产生的影响却很明显：在酸度较大的水中，海鲈鱼探测到有味物体的距离比原来缩短了42％（Nat. Clim. Change 2018，DOI：10.1038 / s41558-018-0224-8）。

Porteus表示，这种鱼凭借气味来寻找食物并发现捕食者，因此失去嗅觉能力“可能会影响它们在野外的生存。”

跟目前二氧化碳浓度的水域相比，鱼在酸性更高的水中游动有所减少。他们也更可能停止游动而保持静止——这是一种焦虑的迹象。

之后研究小组测量了鱼类嗅觉神经元（这是负责产生嗅觉的神经）的信号变化。他们分别在现今海水和更酸化的水中让鱼暴露在10种不同的气味中。包括表明不同食物来源的氨基酸和胆汁酸（存在于鲨鱼或其他食肉鱼中）。10例中有6例神经元信号的幅度较低，同时10例中有4例探测到气味的阈值增加。

基因测序表明，当鱼暴露于二氧化碳时，负责向大脑发送嗅觉信息的基因表达减少，而减慢学习速度的基因表达增多。对于鱼应对变化的进化来说，这可能是一个坏消息，不过对进化的影响难以通过这项研究来预测，Porteus说。她希望在未来对此进行研究。

奥登堡大学的生物进化专家Gabriele Gerlach提醒说，鱼类突然暴露在如此高的二氧化碳水平是一种人为情况。除此之外，Gerlach还赞扬了这项研究的其他方面，但他说其他研究表明，对于暴露于二氧化碳的第二代鱼类而言，额外酸度带来的压力会削弱。

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尽管实验有其局限性，但Porteus对她团队研究成果的严酷性感到惊讶。“我们没想到海水pH值较小幅度的降低会对鱼类的嗅觉灵敏度产生如此大的影响，”Porteus说。Porteus解释说，海鲈鱼并不是唯一会受到影响的鱼类。“我们认为，大多数鱼类——如果不是全部鱼类——闻到气味的能力是相似的，所以我们在海鲈鱼身上观察到的结果几乎肯定适用于所有鱼类。”

Chemical & Engineering News
ISSN 0009-2347
Copyright © 2024 American Chemical Society

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