Supplementary material Table 1 Concentrations of selected lipid classes (mg g-1 dry wt) in control (25 ºC) and experimental (33 ºC) fragments of Sinularia capitalis, Montipora digitata and Acropora intermedia corals during the 48-h experiment (mean ± SE), n = 2-4. PL polar lipids, ST sterol, FFAs free fatty acids, TG triacylglycerol, MADAG monoalkyldiacylglycerol, WX wax.
Lipids / Treatment / Sinularia capitalisExposure time (h) / Montipora digitata
Exposure time (h) / Acropora intermedia
Exposure time (h)
0
(n = 4) / 24
(n = 4) / 48
(n = 3) / 0
(n = 3) / 30
(n = 4) / 48
(n = 3) / 0
(n = 4) / 10
(n = 2) / 24
(n = 3) / 30
(n = 3)
PL / control / 67.3 ± 2.2 / 68.8 ± 4.2 / 65.9 ± 3.7 / 31.8 ± 2.4 / 31.0 ± 3.2 / 29.8 ± 2.6 / 27.9 ± 3.4 / 30.3 ± 6.5 / 26.3 ± 4.6 / 27.4 ± 4.0
experimental / 54.0 ± 3.9* / 14.1 ± 1.4* / 18.2 ± 0.9* / 12.5 ± 0.7* / 13.4 ± 0.2* / 9.0 ± 0.6* / 9.0 ± 0.3*
ST / control / 26.1 ± 1.3 / 25.7 ± 1.9 / 26.4 ± 2.1 / 6.7 ± 0.7 / 6.1 ± 0.8 / 6.8 ± 0.9 / 7.9 ± 0.9 / 8.1 ± 1.3 / 7.8 ± 1.4 / 8.1 ± 1.2
experimental / 21.1 ± 1.0* / 6.7 ± 0.5* / 5.3 ± 0.4 / 3.8 ± 0.4* / 4.5 ± 0.4* / 4.1 ± 0.2* / 4.2 ± 0.1*
FFAs / control / 9.0 ± 2.4 / 6.5 ± 2.0 / 6.7 ± 1.7 / 2.3 ± 1.4 / 2.3 ± 1.7 / 2.2 ± 1.4 / 1.4 ± 0.2 / 1.7 ± 0.3 / 1.2 ± 0.2 / 1.6 ± 0.2
experimental / 8.2 ± 0.9 / 4.8 ± 0.3 / 5.9 ± 0.8 / 4.0 ± 0.2 / 0.8 ± 0.1 / 3.2 ± 0.4* / 5.6 ± 0.6*
TG / control / 13.6 ± 1.6 / 11.1 ± 1.5 / 13.7 ± 3.2 / 21.6 ± 1.5 / 21.4 ± 2.4 / 24.0 ± 1.0 / 18.8 ± 2.0 / 19.2 ± 5.4 / 20.5 ± 2.7 / 18.4 ± 1.7
experimental / 9.4 ± 0.6* / 0.9 ± 0.0* / 4.8 ± 0.9* / 1.9 ± 0.1* / 23.3 ± 0.6 / 14.8 ± 1.1 / 2.4 ± 0.3*
MADAG / control / 34.6 ± 0.9 / 33.4 ± 0.8 / 35.9 ± 1.3 / 0.3 ± 0.1 / 0.4 ± 0.2 / 0.5 ± 0.3 / 1.8 ± 0.6 / 1.8 ± 1.3 / 1.8 ± 0.9 / 2.2 ± 0.8
experimental / 27.5 ± 1.3* / 12.9 ± 0.5* / 0.9 ± 0.2 / 0.3 ± 0.1 / 1.5 ± 0.6 / 1.3 ± 0.3 / 0.5 ± 0.1
WX / control / 37.1 ± 2.5 / 34.5 ± 3.6 / 39.6 ± 3.3 / 14.2 ± 2.0 / 15.2 ± 2.8 / 13.6 ± 1.2 / 24.5 ± 2.6 / 24.3 ± 3.9 / 24.7 ± 4.2 / 23.9 ± 3.7
experimental / 31.5 ± 1.8 / 18.5 ± 1.7* / 6.4 ± 0.7* / 5.5 ± 0.6* / 31.8 ± 0.7* / 20.4 ± 0.8 / 8.6 ± 0.6*
Asterisks indicate significant difference from controls (HSD test, P < 0.05).
Supplementary material Table 2 Fatty acid composition (mg g-1 dry wt) in control (25 ºC) and experimental (33 ºC) fragments of Montipora digitata during the 48-h experiment (mean ± SE), n=3-4.
Fatty acids / Treatment / Exposure time (h)0
(n = 3) / 30
(n = 4) / 48
(n = 3)
14:0 / control / 1.33 ± 0.06 / 1.33 ± 0.04 / 1.34 ± 0.05
experimental / 0.67 ± 0.05* / 0.53 ± 0.09*
15:0 / control / 0.04 ± 0.01 / 0.04 ± 0.01 / 0.05 ± 0.01
experimental / 0.03 ± 0.01 / 0.04 ± 0.02
16:0 / control / 16.41 ± 1.06 / 15.94 ± 0.89 / 15.70 ± 0.73
experimental / 6.65 ± 0.68* / 5.95 ± 0.61*
18:0 / control / 1.12 ± 0.05 / 1.14 ± 0.04 / 1.13 ± 0.04
experimental / 0.81 ± 0.07 / 0.67 ± 0.10*
20:0 / control / 0.04 ± 0.01 / 0.05 ± 0.01 / 0.05 ± 0.01
experimental / 0.04 ± 0.01 / 0.13 ± 0.02*
∑ SFAs / control / 18.94 ±1.08 / 18.24 ± 1.04 / 17.51 ± 0.54
experimental / 8.20 ± 0.63* / 7.32 ± 0.62*
14:1 / control / 0.11 ± 0.01 / 0.12 ± 0.01 / 0.15 ± 0.01
experimental / 0.11 ± 0.03 / 0.07 ± 0.03
16:1n-7 / control / 1.49 ± 0.15 / 1.40 ± 0.14 / 1.34 ± 0.11
experimental / 0.51 ± 0.02* / 0.39 ± 0.05*
18:1n-9 / control / 0.46 ± 0.02 / 0.42 ± 0.05 / 0.44 ± 0.04
experimental / 0.32 ± 0.02* / 0.25 ± 0.00*
18:1n-7 / control / 0.03 ± 0.00 / 0.03 ± 0.01 / 0.02 ± 0.01
experimental / 0.08 ± 0.02 / 0.14 ± 0.10
∑ MUFAs / control / 2.09 ± 0.16 / 2.04 ± 0.13 / 2.01 ± 0.11
experimental / 1.00 ± 0.05* / 0.85 ± 0.11*
16:2 / control / 0.17 ± 0.01 / 0.18 ± 0.02 / 0.19 ± 0.02
experimental / 0.18 ± 0.03 / 0.08 ± 0.02
18:2n-6 / control / 0.51 ± 0.02 / 0.49 ± 0.03 / 0.53 ± 0.05
experimental / 0.26 ± 0.02* / 0.15 ± 0.02*
18:3n-6 / control / 2.10 ± 0.10 / 2.03 ± 0.09 / 2.06 ± 0.10
experimental / 0.97 ± 0.07* / 0.46 ± 0.09*
18:4n-3 / control / 1.52 ± 0.09 / 1.52 ± 0.06 / 1.54 ± 0.05
experimental / 0.71 ± 0.07* / 0.26 ± 0.05*
20:2n-6 / control / 0.06 ± 0.00 / 0.06 ± 0.00 / 0.06 ± 0.00
experimental / 0.05 ± 0.01 / 0.03 ± 0.01
20:3n-6 / control / 0.51 ± 0.06 / 0.50 ± 0.04 / 0.52 ± 0.04
experimental / 0.26 ± 0.01* / 0.16 ± 0.04*
20:4n-6 / control / 1.04 ± 0.25 / 1.04 ± 0.17 / 0.95 ± 0.04
experimental / 0.75 ± 0.10 / 0.27 ± 0.08*
20:5n-3 / control / 0.63 ± 0.10 / 0.63 ± 0.07 / 0.57 ± 0.06
experimental / 0.27 ± 0.03* / 0.11 ± 0.03*
22:4n-6 / control / 1.74 ± 0.57 / 1.89 ± 0.42 / 2.00 ± 0.21
experimental / 1.68 ± 0.29 / 0.37 ± 0.04*
22:5n-3 / control / 0.27 ± 0.05 / 0.26 ± 0.03 / 0.24 ± 0.02
experimental / 0.20 ± 0.01 / 0.11 ± 0.03*
22:6n-3 / control / 0.27 ± 0.05 / 0.30 ± 0.04 / 0.30 ± 0.03
experimental / 0.21 ± 0.04 / 0.11 ± 0.04
∑ PUFAs / control / 8.82 ± 1.08 / 8.31 ± 0.92 / 8.53 ± 0.98
experimental / 5.56 ± 0.47* / 2.44 ± 0.59*
SFAs saturated fatty acids, MUFAs monounsaturated fatty acids, PUFAs polyunsaturated fatty acids. Asterisks indicate significant difference from controls (HSD test, P < 0.05)
In bold are the quantitatively most important fatty acids
Supplementary material Table 3 Fatty acid composition (mg g-1 dry wt) in control (25 ºC) and experimental (33 ºC) fragments of Acropora intermedia during the 48-h experiment (mean ± SE), n=2-4
0
(n = 4) / 10
(n = 2) / 24
(n = 3) / 30
(n = 3)
14:0 / control / 2.03 ± 0.17 / 1.84 ± 0.30 / 1.56 ± 0.38 / 1.75 ± 0.23
experimental / 1.42 ± 0.37 / 1.05 ± 0.06* / 0.54 ± 0.04*
15:0 / control / 0.02 ± 0.01 / 0.02 ± 0.01 / 0.03 ± 0.01 / 0.02 ± 0.01
experimental / 0.02 ± 0.02 / 0.00 ± 0.00 / 0.01 ± 0.01
16:0 / control / 19.05 ± 1.12 / 19.96 ± 0.67 / 17.35 ± 1.69 / 18.27 ± 0.95
experimental / 16.88 ± 2.20 / 14.14 ± 0.86* / 6.99 ± 0.29*
18:0 / control / 2.24 ± 0.16 / 2.26 ± 0.32 / 2.83 ± 0.49 / 2.32 ± 0.34
experimental / 2.67 ± 1.01 / 1.83 ± 0.15 / 1.18 ± 0.09*
20:0 / control / 0.31 ± 0.02 / 0.32 ± 0.04 / 0.39 ± 0.05 / 0.35 ± 0.07
experimental / 0.31 ± 0.04 / 0.35 ± 0.03 / 0.15 ± 0.03*
∑ SFAs / control / 23.64 ±1.02 / 24.40 ± 0.63 / 22.14 ± 1.55 / 21.70 ± 0.61
experimental / 21.29 ± 1.51 / 17.37 ± 0.97* / 9.21 ± 0.63*
14:1 / control / 0.06 ± 0.03 / 0.06 ± 0.02 / 0.07 ± 0.04 / 0.08 ± 0.04
experimental / 0.04 ± 0.04 / 0.07 ± 0.01 / 0.06 ± 0.02
16:1n-7 / control / 1.26 ± 0.23 / 0.99 ± 0.30 / 1.28 ± 0.08 / 1.38 ± 0.20
experimental / 1.59 ± 0.16 / 1.03 ± 0.13 / 0.68 ± 0.07*
18:1n-9 / control / 1.68 ± 0.10 / 1.61 ± 0.16 / 1.68 ± 0.06 / 2.04 ± 0.2
experimental / 2.15 ± 0.37 / 1.83 ± 0.20 / 0.71 ± 0.07*
18:1n-7 / control / 0.06 ± 0.03 / 0.04 ± 0.00 / 0.08 ± 0.04 / 0.12 ± 0.02
experimental / 0.14 ± 0.02 / 0.10 ± 0.01 / 0.17 ± 0.02
∑ MUFAs / control / 3.06 ± 0.37 / 2.70 ± 0.48 / 3.11 ± 0.18 / 3.81 ± 0.39
experimental / 3.91 ± 0.47 / 3.03 ± 0.33 / 1.63 ± 0.16*
16:2 / control / 0.16 ± 0.02 / 0.14 ± 0.02 / 0.15 ± 0.04 / 0.19 ± 0.07
experimental / 0.08 ± 0.00 / 0.10 ± 0.04 / 0.06 ± 0.03
18:2n-6 / control / 0.40 ± 0.02 / 0.38 ± 0.02 / 0.40 ± 0.01 / 0.45 ± 0.03
experimental / 0.45 ± 0.06 / 0.36 ± 0.03 / 0.12 ± 0.04*
18:3n-6 / control / 3.44 ± 0.32 / 3.01 ± 0.34 / 2.78 ± 0.39 / 3.46 ± 0.55
experimental / 3.10 ± 0.70 / 2.29 ± 0.30 / 0.58 ± 0.16*
18:4n-3 / control / 1.16 ± 0.27 / 1.05 ± 0.24 / 0.84 ± 0.15 / 1.08 ± 0.11
experimental / 0.97 ± 0.27 / 0.70 ± 0.11 / 0.16 ± 0.05*
20:2n-6 / control / 0.08 ± 0.00 / 0.08 ± 0.00 / 0.12 ± 0.02 / 0.09 ± 0.01
experimental / 0.12 ± 0.04 / 0.09 ± 0.00 / 0.04 ± 0.00*
20:3n-6 / control / 0.45 ± 0.03 / 0.40 ± 0.04 / 0.46 ± 0.02 / 0.52 ± 0.02
experimental / 0.49 ± 0.06 / 0.43 ± 0.04 / 0.13 ± 0.04*
20:4n-6 / control / 1.42 ± 0.17 / 1.65 ± 0.24 / 1.88 ± 0.53 / 1.71 ± 0.61
experimental / 2.29 ± 1.36 / 0.94 ± 0.05 / 0.26 ± 0.02*
20:5n-3 / control / 2.07 ± 0.17 / 2.12 ± 0.38 / 2.27 ± 0.22 / 2.04 ± 0.16
experimental / 1.82 ± 0.50 / 0.88 ± 0.03* / 0.23 ± 0.07*
22:4n-6 / control / 0.72 ± 0.12 / 0.87 ± 0.18 / 1.03 ± 0.23 / 0.80 ± 0.30
experimental / 1.19 ± 0.66 / 0.68 ± 0.05 / 0.25 ± 0.04*
22:5n-3 / control / 0.56 ± 0.03 / 0.59 ± 0.02 / 0.59 ± 0.02 / 0.54± 0.06
experimental / 0.70 ± 0.27 / 0.43 ± 0.02* / 0.09 ± 0.03*
22:6n-3 / control / 1.69 ± 0.17 / 1.43 ± 0.02 / 1.66 ± 0.24 / 1.46 ± 0.15
experimental / 1.30 ± 0.10 / 1.13 ± 0.02* / 0.33 ± 0.11*
∑ PUFAs / control / 12.25 ±0.71 / 11.72 ± 0.98 / 13.30 ± 0.88 / 12.83 ± 1.19
experimental / 12.39 ± 1.94 / 8.12 ± 0.57* / 2.26 ± 0.53*
SFAs saturated fatty acids, MUFAs monounsaturated fatty acids, PUFAs polyunsaturated fatty acids
Asterisks indicate significant difference from controls (HSD test, P < 0.05).
In bold are the quantitatively most important fatty acids
Supplementary material Table 4 Fatty acid composition (mg g-1 dry wt) in control (25 ºC) and experimental (33 ºC) fragments of Sinularia capitalis during the 48-h experiment (mean ± SE), n=3-4.
Fatty acids / Treatment / Exposure time (h)0
(n = 4) / 24
(n = 4) / 48
(n = 3)
14:0 / control / 1.46 ± 0.08 / 1.41 ± 0.09 / 1.45 ± 0.14
experimental / 1.14 ± 0.04* / 0.52 ± 0.03*
15:0 / control / 0.16 ± 0.01 / 0.15 ± 0.02 / 0.16 ± 0.02
experimental / 0.16 ± 0.00 / 0.11 ± 0.00*
16:0 / control / 18.62 ± 1.23 / 19.68 ± 1.57 / 19.54 ± 1.98
experimental / 16.64 ± 0.55 / 9.29 ± 0.06*
18:0 / control / 5.42 ± 0.18 / 5.21 ± 0.10 / 5.63 ± 0.22
experimental / 5.54 ± 0.15 / 2.06 ± 0.12*
20:0 / control / 0.37 ± 0.01 / 0.37 ± 0.03 / 0.38 ± 0.02
experimental / 0.37 ± 0.01 / 0.15 ± 0.01*
∑ SFAs / control / 26.02 ± 1.29 / 26.45 ± 1.63 / 27.14 ± 1.98
experimental / 23.84 ± 0.51 / 12.14 ± 0.13*
14:1 / control / 0.10 ± 0.01 / 0.10 ± 0.01 / 0.10 ± 0.02
experimental / 0.13 ± 0.02 / 0.12 ± 0.02
16:1 / control / 1.27 ± 0.13 / 1.33 ± 0.09 / 1.29 ± 0.23
experimental / 1.09 ± 0.08 / 0.66 ± 0.06*
18:1n-9 / control / 1.31 ± 0.09 / 1.28 ± 0.13 / 1.30 ± 0.15
experimental / 0.93 ± 0.02* / 0.44 ± 0.02*
18:1n-7 / control / 0.20 ± 0.01 / 0.20 ± 0.02 / 0.22 ± 0.02
experimental / 0.21 ± 0.01 / 0.12 ± 0.01*
∑ MUFAs / control / 1.79 ± 0.10 / 1.70 ± 0.17 / 1.81 ± 0.15
experimental / 1.42 ± 0.05* / 0.78 ± 0.03*
16:2n-7 / control / 2.74 ± 0.17 / 2.76 ± 0.22 / 2.63 ± 0.27
experimental / 2.02 ± 0.08* / 1.03 ± 0.02*
7-Me-16:1n-10 / control / 0.19 ± 0.03 / 0.21 ± 0.03 / 0.20 ± 0.05
experimental / 0.15 ± 0.03 / 0.10 ± 0.01
16:3n-4 / control / 0.97 ± 0.13 / 0.99 ± 0.16 / 0.99 ± 0.14
experimental / 0.54 ± 0.03* / 0.19 ± 0.01*
16:4n-1 / control / 0.86 ± 0.17 / 0.99 ± 0.21 / 0.63 ± 0.17
experimental / 0.35 ± 0.04* / 0.14 ± 0.01*
18:2 / control / 0.28 ± 0.04 / 0.30 ± 0.04 / 0.22 ± 0.04
experimental / 0.16 ± 0.00* / 0.07 ± 0.00*
18:2n-7 / control / 1.19 ± 0.10 / 1.22 ± 0.12 / 1.29 ± 0.14
experimental / 1.20 ± 0.04 / 0.57 ± 0.03*
18:2n-6 / control / 0.19 ± 0.03 / 0.19 ± 0.04 / 0.16 ± 0.05
experimental / 0.11 ± 0.03 / 0.07 ± 0.01
18:3n-6 / control / 0.08 ± 0.04 / 0.11 ± 0.05 / 0.12 ± 0.07
experimental / 0.02 ± 0.00 / 0.02 ± 0.01
18:3n-4 / control / 0.60 ± 0.04 / 0.62 ± 0.06 / 0.63 ± 0.02
experimental / 0.55 ± 0.03 / 0.27 ± 0.01*
18:3n-3 / control / 0.22 ± 0.01 / 0.20 ± 0.03 / 0.22 ± 0.02
experimental / 0.24 ± 0.03 / 0.10 ± 0.01*
18:4n-3 / control / 2.34 ± 0.07 / 2.35 ± 0.09 / 2.24 ± 0.05
experimental / 1.60 ± 0.14* / 0.31 ± 0.01*
Supplementary material Table 4 (continued)
Fatty acids / Treatment / Exposure time (h)
0
(n = 4) / 24
(n = 4) / 48
(n = 3)
20:3n-6 / control / 0.20 ± 0.03 / 0.18 ± 0.03 / 0.24 ± 0.03
experimental / 0.25 ± 0.01 / 0.11 ± 0.01*
20:4n-6 / control / 10.75 ± 0.67 / 10.90 ± 0.83 / 10.92 ± 1.18
experimental / 10.91 ± 0.60 / 2.74 ± 0.22*
20:4n-3 / control / 0.55 ± 0.10 / 0.49 ± 0.08 / 0.61 ± 0.12
experimental / 0.65 ± 0.03 / 0.28 ± 0.01*
20:5n-3 / control / 1.47 ± 0.09 / 1.48 ± 0.11 / 1.39 ± 0.12
experimental / 1.08 ± 0.09* / 0.14 ± 0.02*
22:4n-6 / 0.26 ± 0.03 / 0.24 ± 0.03 / 0.28 ± 0.05
experimental / 0.27 ± 0.01 / 0.13 ± 0.00*
22:6n-3 / control / 1.24 ± 0.17 / 1.23 ± 0.25 / 1.17 ± 0.19
experimental / 0.65 ± 0.06* / 0.10 ± 0.01*
24:5n-6 / control / 2.24 ± 0.27 / 2.14 ± 0.35 / 2.20 ± 0.47
experimental / 2.28 ± 0.11 / 0.71 ± 0.05*
24:6n-3 / control / 0.73 ± 0.06 / 0.72 ± 0.06 / 0.73 ± 0.07
experimental / 0.65 ± 0.02 / 0.25 ± 0.02*
∑ PUFAs / control / 26.89 ± 1.05 / 25.75 ± 1.46 / 26.29 ± 1.72
experimental / 23.53 ± 0.93 / 7.26 ± 0.29*
SFAs saturated fatty acids, MUFAs monounsaturated fatty acids, PUFAs polyunsaturated fatty acids Asterisks indicate significant difference from controls (HSD test, P < 0.05).
In bold are the quantitatively most important fatty acids