A probiotic strain isolated from kimchi shows remarkable ability to bind nanoplastics and facilitate their removal from the body, according to research from South Korea's World Institute of Kimchi.
Nanoplastics are particles smaller than one micrometer that form when larger plastic materials degrade. They enter the body through food and water, and scientists worry they can cross into the intestinal barrier and accumulate in organs like the kidneys and brain. Currently, biological approaches to reduce nanoplastic buildup remain in early development.
A team led by Drs. Se Hee Lee and Tae Woong Whon tested the kimchi-derived bacterium Leuconostoc mesenteroides CBA3656 against polystyrene nanoplastics. Under standard laboratory conditions, the strain achieved an 87% adsorption rate, nearly matching a reference comparison strain at 85%.
The real distinction emerged when researchers simulated human intestinal conditions. The reference strain's effectiveness plummeted to just 3%, while the kimchi-derived bacterium maintained a 57% binding rate. This gap suggests the kimchi strain can continue gripping nanoplastics even in environments mimicking the digestive tract.
In tests with germ-free mice, animals that received the probiotic excreted more than twice as much nanoplastic in their feces compared to untreated mice. The researchers conclude the bacterium helps remove nanoplastics by latching onto the particles in the intestine and promoting their passage out of the body.
The work expands a growing body of evidence that microbes from fermented foods may offer benefits beyond digestion and preservation. Scientists increasingly recognize that these organisms could interact with environmental contaminants inside the human body.
"Plastic pollution is increasingly recognized not only as an environmental issue but also as a public health concern," said Dr. Se Hee Lee. "Our findings suggest that microorganisms derived from traditional fermented foods could represent a new biological approach to address this emerging challenge."
The findings were published in Bioresource Technology, ranked number one in Agricultural Engineering, and suggest fermented foods may hold untapped potential in combating microplastic exposure.
Author Jessica Williams: "If a spoonful of kimchi can help flush out toxins we're passively ingesting, that's a remarkable twist on functional food, assuming human trials confirm what these early results promise."
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