The World Institute of Kimchi (President: Hae Choon Chang), a government-funded research institute under the Ministry of Science and ICT, announced that a lactic acid bacterium isolated from kimchi can help promote the removal of nanoplastics from the body by binding to them in the intestine.
Nanoplastics are ultrafine plastic particles measuring less than 1 micrometer (μm; one-thousandth of a millimeter) that are generated during the degradation of larger plastic materials. These particles can enter the human body through food and drinking water. Due to their extremely small size, nanoplastics may cross the intestinal barrier and accumulate in organs such as the kidneys and brain. However, biological strategies to reduce nanoplastic accumulation in the gastrointestinal tract remain at an early stage of research.
A research team led by Drs. Se Hee Lee and Tae Woong Whon at WiKim investigated the adsorption capacity of a kimchi-derived lactic acid bacterium, Leuconostoc mesenteroides CBA3656, against polystyrene nanoplastics (PS-NPs).
Under standard laboratory conditions, strain CBA3656 showed a high adsorption efficiency of 87%, comparable to that of the reference strain Latilactobacillus sakei CBA3608 (85%). However, a notable difference was observed under simulated human intestinal conditions. While the adsorption rate of strain CBA3608 decreased sharply to 3%, strain CBA3656 maintained a substantially higher adsorption level of 57%. These results indicate that the kimchi-derived strain can stably bind nanoplastics even in environments resembling the human intestinal tract.
Significant findings were also observed in animal experiments using a germ-free mouse model. Compared with the control group that did not receive probiotics, both male and female mice administered strain CBA3656 showed more than a twofold increase in nanoplastics detected in feces. This result suggests that the probiotic may contribute to the excretion of nanoplastics by binding to them in the intestine.
This study provides scientific evidence that kimchi-derived lactic acid bacteria may interact with environmental micropollutants beyond their traditional role in fermentation. The findings provide new insight into potential biological mechanisms that may help reduce nanoplastic accumulation in the gastrointestinal tract.
“Plastic pollution is increasingly recognized not only as an environmental issue but also as a public health concern,” said Dr. Sehee Lee, the lead researcher of the study. “Our findings suggest that microorganisms derived from traditional fermented foods could represent a new biological approach to address this emerging challenge. We will continue to expand the scientific value of kimchi microbial resources to contribute to public health and environmental solutions.”
