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Microplastic in Gastrointestinal Tracts of European Sea Bass

Çanakkale Onsekiz Mart University AVESIS 2023
YİĞİT, Murat, Yeşim Büyükateş, Yeşim Büyükateş, ERDEM, Bilge, Murat Erdem, SEBAHATTİN ERGÜN, Sevdan Yılmaz, Aisen Chasan

Summary

This study examined microplastics found in the gastrointestinal tracts of European sea bass caught in the Mediterranean. The detection of microplastics in commercially important food fish raises concerns about human dietary exposure through seafood consumption.

Body Systems

Abstract In this study, it was aimed toinvestigate the presence of microplastics in the gastrointestinal tract of the culturedsea bass (Dicentrarchus labrax). The gastrointestinal tracts of sea bassfish with an average weight of 264 g obtained from net cages in the sea in theAegean region in June were separated and kept in KOH solution for the digestionof organic substances and the separation of microplastics for the purpose ofmicroplastics examination. Suspected microplastic samples were examined andphotographed under a stereo microscope. Suspected microplastics in the gastrointestinaltracts of sea bass are classified as fiber, film, fragment and granules inshape. Suspected microplastics in the form of film (23,8 pieces/fish) was morecommonly, followed by fiber (21,3 pieces/fish) and fragment (14 pieces/fish),with particles in the form of least granules (2,71 pieces/fish). When suspectedmicroplastics were sorted by their colors, a total of %19,5 transparent, 32,4%brown, 2, 6% yellow colors were found in the form of films and a small amountof other colors were found. The colors of the fiber shapes are 17,2%transparent, 14,5% black and 10,9% blue microplastics, followed by 4,7% yellowcolored fibers. In fragment shapes, 21,1% transparent colors, 5,5% yellowcolors were commonly obtained and other colors were found in small amounts. Theleast common granular-shaped suspected microplastics were found to be 2v blueand 2% brown granules. Keywords: Microplastics,Aquaculture, European sea bass, Gastrointestinal tract. Acknowledgment: The authors would like to thank to TUBITAK. Thisresearch was funded by TÜBİTAK, Project No: (2535) 121N183

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