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Long-Term Co-Exposure to Nanopolystyrene and Heterocyclic Aromatic Amines Induces Neurotoxicity in Zebrafish via the MAPK Pathway
Summary
Researchers exposed zebrafish to a combination of polystyrene nanoplastics and a heterocyclic aromatic amine (Norharman) commonly found in cooked meat, simulating conditions relevant to takeout food consumption. Long-term co-exposure caused behavioral abnormalities, brain tissue damage, and activation of stress-response pathways more severe than either contaminant alone. The study suggests that nanoplastics and food-processing byproducts may interact to amplify neurotoxic effects.
Nanoplastics (NPs) are common hydrophobic contaminants in food packaging, readily interacting with other pollutants to produce severe unknown toxicity. Heterocyclic amines (HAAs) are carcinogenic hydrophobic byproducts commonly generated during the thermal processing of meat products. With the widespread adoption of takeout food, coexposure risks to NPs and HAAs are inevitable, yet studies on their combined contamination remain scarce. This study comprehensively evaluated the chronic toxic effects of coexposure to polystyrene nanoplastics (PS-NPs) and 9H-pyridine[3,4-b]indole (Norharman) on zebrafish (Danio rerio) through behavioral, histopathological, and transcriptomic analyses. Findings reveal that both PS-NPs and Norharman induce behavioral abnormalities with significant synergistic effects. This interaction likely disrupts the blood-brain barrier (BBB) by downregulating Occludin gene expression, triggering oxidative stress and apoptosis in the brain, and activating neuroinflammatory responses mediated by the MAPK signaling pathway. This study reveals the synergistic neurotoxic mechanism of coexisting food contaminants, providing a theoretical basis for assessing combined exposure risks.