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Transcriptomic and metabolomic changes in lettuce triggered by microplastics-stress
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Researchers grew lettuce in water containing polystyrene microplastics and found that the particles accumulated in root tips and leaf veins, causing water loss stress and changes in gene expression. The plants responded by activating stress defense systems and altering their metabolism, including increased production of protective compounds in root secretions. This study provides molecular-level evidence that microplastics can stress food crops and change their biology, raising questions about the safety and nutritional quality of vegetables grown in contaminated environments.
Microplastics (MPs) are a global threat to the environment, and plant uptake of MP particles (≤0.2 μm) is a particular cause for concern. However, physiological and molecular mechanisms underlying MP-induced growth inhibition need to be clarified. Towards this goal, we conducted a hydroponic experiment to investigate the accumulation of MPs, changes in physiology, gene expression, and metabolites in lettuce from a series of concentrations of fluorescence-labelled polystyrene MPs (0, 10, 20, 30, 40, 50 mg L, ∼0.2 μm). Our results showed that MPs accumulated in the lettuce root tips and leaf veins, resulting in the hypertonic injury of lettuce, and the down-regulation of genes related to ion homeostasis. Stress-related genes were up-regulated, and sphingolipid metabolism increased in response to MP additions, causing increased biosynthesis of ascorbic acid, terpenoid, and flavonoids in root exudates. Our findings provide a molecular-scale perspective on the response of leafy vegetables to MP-stress at a range of concentrations. This enables more comprehensive evaluation of the risks of MPs to human health and the ecological environment.
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Metabolic response of lettuce (Lactuca sativa L.) to polystyrene nanoplastics and microplastics after foliar exposure
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Researchers exposed lettuce plants to polystyrene nanoplastics and microplastics through their leaves and found that the particles altered the plant's metabolism differently depending on particle size. This foliar exposure pathway means that microplastics and nanoplastics settling on leafy vegetables from the air can change the plant's internal chemistry. Since lettuce is widely consumed raw, these metabolic changes raise questions about how microplastic-contaminated produce might affect nutritional quality and human health.
Impact of microplastics on plant biogenic volatile organic compounds emission: A preliminary study
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Researchers discovered that lettuce exposed to polystyrene microplastics dramatically changed the types and amounts of volatile chemicals the plants released, with some stress-related compounds increasing 7-fold. The microplastics also reduced the plants' natural antioxidant defenses and shifted root bacteria communities. These plant chemical signals could serve as early warning indicators of microplastic contamination in agricultural environments.
The short-term effect of microplastics in lettuce involves size- and dose-dependent coordinate shaping of root metabolome, exudation profile and rhizomicrobiome
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Researchers exposed lettuce plants to polyethylene plastic particles of four different sizes and concentrations, finding that the plastics altered root chemistry, changed what the roots released into the soil, and shifted the bacteria living around them. The effects depended strongly on particle size, with smaller particles causing different metabolic changes than larger ones. This study shows that microplastics in farm soil can change the biology of food crops from the roots up, potentially affecting both crop health and nutritional quality.
Polyethylene microplastic modulates lettuce root exudates and induces oxidative damage under prolonged hydroponic exposure
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Researchers grew lettuce in water containing polyethylene microplastics for 28 days and found that the plastics changed the chemical signals the roots released and caused oxidative damage in the leaves. While the plants looked mostly normal on the outside, the microplastics altered the root chemistry in ways that could affect nutrient uptake and plant defense. This is relevant to human health because lettuce is widely consumed and may be grown in microplastic-contaminated water or soil.
Biodegradable microplastics induce profound changes in lettuce (Lactuca sativa) defense mechanisms and to some extent deteriorate growth traits
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Researchers tested the effects of biodegradable plastic microplastics on lettuce growth and found that while the plants still grew, the microplastics caused significant stress at the cellular level. The plastic particles reduced chlorophyll content, triggered oxidative stress, and forced plants to activate their defense mechanisms, which affected their weight and nutrient content. This challenges the assumption that biodegradable plastics are harmless to crops and raises questions about food quality from microplastic-contaminated soil.
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