Kun Chen, Lei Wang, Jingyang Liu, Hao Zheng, Xiaomeng Wu, Xiaojun Liao
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引用次数: 0
Abstract
Since the widespread usage of plastic materials and inadequate handling of plastic debris, nanoplastics (NPs) and microplastics (MPs) have become global hazards. Recent studies prove that NPs/MPs can induce various toxicities in organisms, with these adverse effects closely related to gut microbiota changes. This review thoroughly summarized the interactions between NPs/MPs and gut microbiota in various hosts, speculated on the potential factors affecting these interactions, and outlined the impacts on hosts' health caused by NPs/MPs exposure and gut microbiota dysbiosis. Firstly, different characteristics and conditions of NPs/MPs often led to complicated hazardous effects on gut microbiota. Alterations of gut microbiota composition at the phylum level were complex, while changes at the genus level exhibited a pattern of increased pathogens and decreased probiotics. Generally, the smaller size, the rougher surface, the longer shape, the higher concentration, and the longer exposure of NPs/MPs induced more severe damage to gut microbiota. Then, different adaptation and tolerance degrees of gut microbiota to NPs/MPs exposure might contribute to gut microbiota dysbiosis. Furthermore, NPs/MPs could be carriers of other hazards to generally exert more severe damage on gut microbiota. In summary, both pristine and contaminated NPs/MPs posed severe threats to hosts through inducing gut microbiota dysbiosis.
期刊介绍:
Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition.
With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.