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Microplastics interactions and transformations during in vitro digestion with milk
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This study simulated human digestion to see how microplastics change as they pass through the stomach and intestines, with and without milk. Microplastics digested with milk showed 15-25% more clumping due to milk proteins coating the plastic surfaces, and the digestive process caused chemicals to leach from the plastics. The findings suggest that microplastics in food may become more biologically active during digestion, potentially increasing their ability to interact with the body.
Despite increasing awareness of microplastic contamination in food, the specific interactions and transformations of microplastics during digestion remain poorly understood. The study investigates the behavior of microplastics during in vitro digestion processes and their interaction with components of milk. The in vitro digestion studies are conducted to study the changes in microplastics in simulated digestive fluids, with and without milk. The study revealed that microplastics undergo significant changes in size, surface morphology, and chemical properties when subjected to digestion with and without milk. Notably, microplastics digested with milk exhibited a 15-25% increase in aggregation due to protein corona formation, enhancing their potential for interactions within biological systems. FTIR analysis revealed the formation of OH and CO groups in digested microplastics, indicating hydrolysis and structural changes. The stronger peaks in the 1630-1650 cm range suggest significant adsorption of milk proteins, highlighting the complex interactions during digestion. Additionally, the chemicals and additives leached from microplastics into digesta raising the concerns about their potential health effects. The study emphasizes the necessity for additional research and regulatory measures to address the risks associated with microplastic contamination in food.
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