Seaweed as a thermal resilient agent for climate adaptation in aquatic life through antioxidant and heat shock protein properties: a review

Poikilothermic aquatic organisms are vulnerable to elevating heat stress in response to climate change. Fishes and crustaceans are affected physiologically, while algae may benefit from climate change. Seaweed provides many ecosystem services including regulating, provisioning, and cultural services. One of the provisioning services of seaweed is the use of fresh seaweed in aquaculture as antioxidants may relieve the stressful conditions for cultured species. Seaweed contains antioxidative phenolic compounds such as phlorotannin, ulvans, carotenoids, and fucoxanthin to scavenge reactive oxygen species (ROS) responsible for cell damage triggered by environmental stressors including thermal stress. Antioxidant lowers the damage done by ROS due to oxidation concurrent with heat-shock protein (HSP) that increases oxidative activity when performing its defensive role. HSPs, specifically the families HSP70, HSP90, HSP60, and HSP20, function as the natural defence mechanism against stressors in all organisms. HSP upregulates under stressful conditions, returning denatured protein to its natural state via refolding. Both antioxidants and HSP function against heat stress induced by increasing ambient temperature. Coupling the synergistic effects of antioxidants and HSP through integrated multitrophic aquaculture (IMTA) of seaweed and fish stocks have potential in mitigating stress level while maximizing the output. Various research showcased positive effects and outcomes of seaweed IMTA. The antioxidants from seaweed synergizing with HSP in cultivated fishes could provide advantageous alternatives to aquaculture in adapting to climate change. This review discussed the potential of coupling the antioxidative properties and the HSP in co-culture system to alleviate heat stress caused by climate change.

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