Kimchi-Derived Probiotic Studied for Its Ability to Bind Nanoplastics in Early Research

Laboratory and animal studies suggest a bacterium from fermented foods may help capture and eliminate microscopic plastic particles from the gut.

By yourNEWS Media Newsroom

Scientists studying the health effects of nanoplastics have identified a bacterium commonly found in kimchi that may bind to these particles in the digestive system, according to recent preclinical research.

The studies focused on a strain of lactic acid bacteria, Leuconostoc mesenteroides CBA3656, isolated from fermented cabbage. Researchers reported that the strain demonstrated the ability to attach to polystyrene nanoplastics under laboratory conditions, with adsorption rates measured at high levels in controlled environments.

Under simulated intestinal conditions, the bacterium maintained a measurable ability to bind to nanoplastics, while comparison strains showed significantly reduced performance. Researchers attributed this effect to physical interactions between the bacterial surface and plastic particles, which may limit their movement across the intestinal barrier.

The research also included animal testing. In experiments involving germ-free mice, those given the kimchi-derived probiotic showed a higher amount of nanoplastics in fecal samples compared to control groups. According to the study authors, “both male and female mice administered strain CBA3656 showed more than a twofold increase in nanoplastics detected in feces,” indicating increased elimination through the digestive process.

The strain used in the study is considered a food-grade bacterium and is commonly consumed as part of traditional fermented foods. It has a long history of dietary use and is recognized as safe for consumption.

The findings build on previous research examining probiotic bacteria in fermented foods. Earlier studies have explored how certain strains may interact with environmental compounds, including binding or breaking down specific chemicals under laboratory conditions.

Researchers emphasized that the current findings are limited to preclinical models. The results have not yet been confirmed in human clinical trials, and further study is needed to determine whether similar effects occur in people and under typical dietary conditions.

Scientists also noted that while such findings may contribute to understanding how the body interacts with environmental contaminants, they do not address the broader issue of plastic exposure in food and water systems.

Health experts continue to recommend fermented foods such as kimchi, yogurt, and sauerkraut as part of a balanced diet for general gut health. The new research adds to ongoing investigations into how naturally occurring bacteria may interact with emerging environmental challenges.

Source: Natural News