Seasonal dynamics of amino acids in the Southern Yellow Sea: Feedback on the mechanism of green tides caused by Ulva prolifera.

The biogeochemical processes of amino acids in the Southern Yellow Sea (SYS) have become more dynamic under the influence of the world's largest-scale green tide. The potential relationship between amino acids and green tides has not been effectively assessed, despite its critical importance for exploring dissolved organic matter (DOM) cycling processes in marginal seas. In this study, three cruises were conducted to analyze the concentrations and compositions of total hydrolyzed amino acids (THAAs) in the SYS during the spring, summer, and autumn of 2019. The bioavailability potential of DOM was evaluated using the degradation index (DI) and THAA nitrogen normalized yield (THAA (%DON)) (DON as dissolved organic nitrogen). The variation dynamics of amino acid indicators during different stages of green tide were further explored. The results showed that the THAA concentrations and DOM bioavailability in the SYS were considerably influenced by biological processes. The THAA concentrations (0.96 ± 0.34 μmol L) exhibited the lowest mean values in the summer, while the DI values (0.106 ± 0.461) and mean THAA (%DON) values (18.20 ± 6.58 %) were the highest during this season. The distribution of amino acid indicators in the summer (the late-tide stage) was regulated by the green tide mechanism, and kept pace with the green tide floating region. In comparison with the waters in south of 35° N, the THAA concentrations and DI values experienced significant seasonal variations (p < 0.05) in north of 35° N, with the highest DI values (1.217) observed in the green tide aggregation area. This indicates the transformation of nutrient sources for Ulva prolifera in the late-tide stage and its impact on DOM bioavailability. Thus, as a potential feedback indicator of green tides, the study of amino acids is meaningful for understanding the occurrence of green tides and the source-sink pattern of organic nitrogen.