O'Connor and colleagues experimentally warmed marine microcosms and tested two alternative hypotheses on food web structure: 1) that productivity increases with warming; and 2) warming increases metabolic rates, thus changing consumer-autotroph (i.e., primary producers) interactions. What they found was that warming indeed altered consumer-autotroph interactions. Warming increased base metabolic rates of consumers, as well as primary production, and the net effect was that food webs shifted towards increasing consumer control (i.e., top-down control).What this research means is that global warming may alter food web interactions by increasing resource needs of organisms as their metabolic rates increase. This may increase the stress on communities and change diversity patterns as increased needs may shift competitive hierarchies or affect autotroph's ability to withstand consumer effects.
O'Connor, M., Piehler, M., Leech, D., Anton, A., & Bruno, J. (2009). Warming and Resource Availability Shift Food Web Structure and Metabolism PLoS Biology, 7 (8) DOI: 10.1371/journal.pbio.1000178







