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Microplastic Passage through the Fish and Crayfish Digestive Tract Alters Particle Surface Properties
Summary
Researchers examined how polyethylene microplastics are altered as they pass through the digestive tracts of crucian carp and Australian crayfish. They found that digestive passage significantly damaged particle surfaces and reduced microplastic size without changing chemical composition, and these changes promoted greater bacterial colonization. The findings suggest that animal feeding activity plays an important role in mechanically fragmenting microplastics in aquatic environments.
Most studies on the effects of organisms on microplastic characteristics have focused on microorganisms, while the impact of animal feeding behavior, particularly in aquatic species like fish and decapod crustaceans, has been less explored. This study examines how polyethylene spherical microplastics (275 μm in diameter) passing through the digestive tracts of crucian carp (Carassius carassius) and Australian crayfish (Cherax quadricarinatus) affect surface properties, particle size, and bacterial colonization. The species were fed diets with or without microplastics. The particles underwent two rounds of passage through the digestive tracts and were then exposed to known bacterial densities. Surface damage, size, and biofilm coverage were analyzed using scanning electron microscopy, while alterations in surface chemical composition were assessed through Fourier transform infrared spectroscopy with attenuated total reflectance, and the formation and penetration of nanoplastics in gut tissues and glands were determined using Py-GC/MS. Results show that the passage significantly altered surface properties and reduced microplastic size, without affecting chemical composition or nanoplastic penetration into tissues. These changes promoted bacterial colonization compared to controls. The findings suggest that animal feeding activity may play an important role in the mechanical fragmentation of microplastics in aquatic environments, potentially leading to their faster degradation.