Kimchi-Derived Probiotic Shows Potential to Reduce Nanoplastic Accumulation in the Body

Researchers in South Korea have identified a strain of probiotic bacteria from kimchi, Leuconostoc mesenteroides CBA3656, that may help the body remove harmful nanoplastics. Nanoplastics, particles smaller than one micrometer, can enter the human body through food and water, potentially accumulating in organs such as the kidneys and brain. Laboratory tests showed that this kimchi-derived bacterium strongly binds to polystyrene nanoplastics, maintaining a 57% adsorption rate under conditions mimicking the human intestine, whereas a reference strain dropped to just 3%. Experiments in germ-free mice revealed that those receiving the probiotic excreted more than double the amount of nanoplastics compared to untreated mice. These results suggest that certain microbes in fermented foods may offer a biological method to mitigate the health risks posed by plastic pollution. The study, published in Bioresource Technology, highlights the potential of traditional fermented foods not only in supporting digestion but also in interacting with environmental pollutants to benefit public health.

Kimchi-Derived Probiotic Shows Potential to Reduce Nanoplastic Accumulation in the Body

Researchers in South Korea have identified a strain of probiotic bacteria from kimchi, Leuconostoc mesenteroides CBA3656, that may help the body remove harmful nanoplastics. Nanoplastics, particles smaller than one micrometer, can enter the human body through food and water, potentially accumulating in organs such as the kidneys and brain. Laboratory tests showed that this kimchi-derived bacterium strongly binds to polystyrene nanoplastics, maintaining a 57% adsorption rate under conditions mimicking the human intestine, whereas a reference strain dropped to just 3%. Experiments in germ-free mice revealed that those receiving the probiotic excreted more than double the amount of nanoplastics compared to untreated mice. These results suggest that certain microbes in fermented foods may offer a biological method to mitigate the health risks posed by plastic pollution. The study, published in Bioresource Technology, highlights the potential of traditional fermented foods not only in supporting digestion but also in interacting with environmental pollutants to benefit public health.

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