New Discovery: Kimchi Probiotics Can Help Eliminate Microplastics from the Human Body
Research from the World Institute of Kimchi shows that the lactic acid bacteria strain Leuconostoc mesenteroides CBA3656 can adsorb and eliminate microplastics from the digestive system.
A research team led by Dr. Lee Se Hee and Dr. Whon Tae Woong at the World Institute of Kimchi has recently announced a significant discovery regarding the benefits of probiotics derived from traditional Korean kimchi. According to the announcement, a specific strain of lactic acid bacteria shows potential in addressing the growing concern regarding the accumulation of microplastics within the human digestive tract.
Microplastics and nanoplastics, defined by a size of less than 1 micrometer, are formed from the degradation of larger plastic debris. These particles easily enter the human body via food and drinking water, crossing intestinal barriers to accumulate in vital organs such as the kidneys or brain. Currently, biological measures to control this accumulation remain in the early stages of research.
In laboratory experiments evaluating adsorption capabilities, scientists focused on the lactic acid bacteria strain Leuconostoc mesenteroides CBA3656 in relation to polystyrene microplastic beads. The results indicated that within a simulated human digestive environment, while control strains showed a significant drop in effectiveness, the CBA3656 strain from kimchi maintained a binding capacity of up to 57%, proving high stability in harsh digestive conditions.
The research, published in the journal Bioresource Technology, also included trials on a germ-free mouse model. Results showed that the amount of microplastics excreted in the feces of mice supplemented with the CBA3656 strain increased more than twofold compared to the control group. This reinforces the hypothesis that kimchi bacteria act as a 'biological trap,' binding plastic particles together and facilitating their natural elimination.
Dr. Lee Se Hee affirmed that this discovery opens a new frontier in utilizing fermented food microorganisms to eliminate environmental pollutants. The World Institute of Kimchi, a research body under the South Korean Ministry of Science and ICT led by Director Chang Hae Choon, is committed to further exploring the scientific value of kimchi microorganisms to contribute practical solutions for public health.