Elevated pCO2 Alleviates the Toxic Effects of Polystyrene Nanoplastics on the Marine Microalga Nannochloropsis Oceanica

Elevated pCO2 alleviates the toxic effects of polystyrene nanoparticles on the marine microalga Nannochloropsis oceanica

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Researchers found that simulated ocean acidification (elevated CO2) significantly reduced the toxicity of polystyrene nanoparticles to the marine microalga Nannochloropsis oceanica, likely because acidic conditions caused nanoparticles to aggregate into larger, less bioavailable clusters and promoted ribosomal protein synthesis that helped cells cope with nanoparticle stress.

Nanoplastic exposure inhibits growth, photosynthetic pigment synthesis and oxidative enzymes in microalgae: A new threat to primary producers in aquatic environment

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Scientists found that tiny plastic particles (nanoplastics) can seriously harm microalgae, the tiny plants that form the base of the ocean's food chain, by slowing their growth by up to 42%, reducing their ability to photosynthesize, and triggering stress damage inside their cells. Since these algae are eaten by small creatures that are eaten by bigger fish (eventually including the seafood we eat), this damage could ripple up the food chain and disrupt entire aquatic ecosystems. While this study looked at algae rather than humans directly, it adds to growing evidence that nanoplastic pollution, now found

Physiological and Biochemical Effects of Polystyrene Micro/Nano Plastics on Arabidopsis Thaliana

Combined toxic impact of polystyrene nanoplastics and a flame retardant tetrabromobisphenol A (TBBPA) on freshwater algae Scenedesmus obliquus

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Scientists found that tiny plastic particles (nanoplastics) combined with a common flame retardant chemical (TBBPA) harm freshwater algae more than either pollutant does alone, slowing their growth and damaging their cells. Since algae form the base of aquatic food webs, this matters because these tiny organisms feed everything from small fish to the seafood we eventually eat, meaning pollution "teamwork" in our waterways could have ripple effects up the food chain and, ultimately, onto our plates.