Spotlight on the long-term effects of micro/nanoplastics exposure on Spirulina platensis: Algal cells, extracellular polymeric substances, and phycocyanin

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-16 DOI:10.1016/j.foodchem.2025.142940

Zhiheng Yue, Jiangjin Qian, Wenjing Li, Xiaodan Liu, Huang Dai, Xin Liu, Fuwei Pi, Jiahua Wang

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Abstract

Spirulina platensis (SP) provides humans with proteins and natural pigments. The effects of micro/nanoplastics (MNPs) on SP are of great interest. We focused on the effects of high concentrations (100–300 mg/L) of polystyrene MNPs on SP for 50 days. MNPs caused growth retardation, a decrease in peak concentration of algal cells, the emergence of surface cracks and pores, and stimulated the secretion of extracellular polymeric substances that promoted heterogeneous aggregation of SP. During the first 35 days, there were significant differences between the exposure groups in the phycocyanin concentration, yield and purity and the ratio of phycocyanin to phycobiliprotein, with the higher MNPs concentration resulting in lower values, whereas on day 50 there were no statistically significant differences in any of these metrics between the control or exposure groups. This study enriches the knowledge about the long-term effects of MNPs on SP for microalgae culture and food industry.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.