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Oxidative effects of consuming microplastics in different tissues of white shrimp Litopenaeus vannamei
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Researchers fed white shrimp diets containing polystyrene microplastics and found the particles accumulated in gills, muscles, and the hepatopancreas. The microplastics triggered oxidative stress, DNA damage, and lipid damage in multiple tissues, along with visible tissue abnormalities including edema and immune cell infiltration. The study demonstrates that dietary microplastic exposure can cause widespread oxidative harm across different organ systems in commercially important shellfish.
In this study, we evaluated the effect of microplastic (MP, polystyrene, 1.1 μm) exposure through diet at two different levels (40 and 400 μg MP/kg of ration) in the shrimp Litopenaeus vannamei for seven days. After the exposure period, oxidative stress parameters, histological alterations, and MP accumulation in different shrimp tissues (gut, gills, hepatopancreas, and muscle) were also evaluated. The results showed that MP was detected in the gills, muscles, and hepatopancreas. In addition, in the gut, gills, and hepatopancreas, disruption in redox cells was observed. Also, lipid and DNA damage was evident in the hepatopancreas. Histopathological analysis revealed edema in the intestine, hepatopancreas, and in the muscle. Granuloma formation with infiltrated hemocytes occurred in the intestine and hepatopancreas. These results show that MP exposure can affect the health and welfare of L. vannamei and may also affect the final consumers once MP is accumulated.
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Effect of polyethylene microplastics on oxidative stress and histopathology damages in Litopenaeus vannamei
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Researchers injected fluorescent polyethylene microspheres into Pacific white shrimp (Litopenaeus vannamei) and found that microplastic exposure increased oxidative stress markers and caused histopathological damage to hepatopancreas and gill tissue, even at relatively low concentrations.
Tissue accumulation of polystyrene microplastics causes oxidative stress, hepatopancreatic injury and metabolome alterations in Litopenaeus vannamei
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Researchers found that polystyrene microplastics accumulated in shrimp organs, especially the liver-like hepatopancreas, causing growth problems, abnormal swimming, and oxidative stress. Higher microplastic concentrations led to greater tissue damage and disrupted key metabolic pathways including sugar, fat, and amino acid processing. The study expands our understanding of how microplastics affect commercially important seafood species.
Microplastic-Contaminated Feed Interferes with Antioxidant Enzyme and Lysozyme Gene Expression of Pacific White Shrimp (Litopenaeus vannamei) Leading to Hepatopancreas Damage and Increased Mortality
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Researchers fed Pacific white shrimp diets contaminated with high-density polyethylene microplastics and observed dose-dependent immune suppression and organ damage. The microplastics disrupted the expression of antioxidant enzyme and lysozyme genes and caused significant histopathological changes in the hepatopancreas. The study demonstrates that dietary microplastic exposure can compromise the immune defenses of commercially important crustaceans, potentially increasing their susceptibility to disease.
Toxicological effects of polystyrene nanoplastics on marine organisms
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Researchers exposed Pacific white shrimp to polystyrene nanoplastics at various concentrations and measured immune, antioxidant, and tissue responses after seven days. They found that nanoplastic exposure disrupted immune function, increased oxidative stress, and caused tissue damage, particularly in the hepatopancreas and gills. The study adds to growing evidence that nanoplastics can harm the health of commercially important marine species.
Polystyrene nanoplastics induce lipid metabolism disorder and alter fatty acid composition in the hepatopancreas of Pacific whiteleg shrimp (Litopenaeus vannamei)
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Researchers exposed Pacific whiteleg shrimp to different concentrations of polystyrene nanoplastics for 28 days and found significant disruption to fat metabolism in the shrimp's digestive organ. Higher concentrations caused tissue damage, reduced protein and fat content, and altered the activity of enzymes that control how the body processes fats. Since shrimp is a widely consumed seafood, these findings raise questions about how nanoplastic contamination in aquaculture could affect the nutritional quality and safety of shellfish for human consumption.
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