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Uptake, Metabolism, and Accumulation of Tire Wear Particle-Derived Compounds in Lettuce.
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This study exposed lettuce plants to tire wear particle-derived chemicals — including 6PPD and its toxic transformation product 6PPD-q — in hydroponic solution and found that plants took up and partly metabolized these compounds. The results raise food safety concerns about tire-derived chemical contamination of vegetables grown with runoff-influenced irrigation water.
Tire wear particle (TWP)-derived compounds may be of high concern to consumers when released in the root zone of edible plants. We exposed lettuce plants to the TWP-derived compounds diphenylguanidine (DPG), hexamethoxymethylmelamine (HMMM), benzothiazole (BTZ), -phenyl-N'-(1,3-dimethylbutyl)--phenylenediamine (6PPD), and its quinone transformation product (6PPD-q) at concentrations of 1 mg L in hydroponic solutions over 14 days to analyze if they are taken up and metabolized by the plants. Assuming that TWP may be a long-term source of TWP-derived compounds to plants, we further investigated the effect of leaching from TWP on the concentration of leachate compounds in lettuce leaves by adding constantly leaching TWP to the hydroponic solutions. Concentrations in leaves, roots, and nutrient solution were quantified by triple quadrupole mass spectrometry, and metabolites in the leaves were identified by Orbitrap high resolution mass spectrometry. This study demonstrates that TWP-derived compounds are readily taken up by lettuce with measured maximum leaf concentrations between ∼0.75 (6PPD) and 20 μg g (HMMM). Although these compounds were metabolized in the plant, we identified several transformation products, most of which proved to be more stable in the lettuce leaves than the parent compounds. Furthermore, continuous leaching from TWP led to a resupply and replenishment of the metabolized compounds in the lettuce leaves. The stability of metabolized TWP-derived compounds with largely unknown toxicities is particularly concerning and is an important new aspect for the impact assessment of TWP in the environment.
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Uptake of tire-derived compounds in lettuce under realistic growing conditions
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Researchers grew lettuce under realistic agricultural conditions and measured uptake of tire-derived compounds including 6PPD-quinone and benzothiazole, finding detectable concentrations in plant tissues and raising food safety concerns about tire wear particle contamination in agricultural soils.
Root and foliar uptake, bidirectional translocation, subcellular distribution, and metabolism of tire wear particle-derived p-phenylenediamines and their quinones in Chinese cabbage and bok choy.
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Researchers investigated how tire wear particle-derived chemicals (p-phenylenediamines and their quinones) are absorbed, translocated, and metabolized in leafy vegetables through both root and foliar uptake. These compounds accumulated in edible plant tissues and were subject to biotransformation, raising concerns about dietary exposure through fresh produce grown near roads.
Uptake of tire-derived compounds in leafy vegetables and implications for human dietary exposure
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Scientists measured tire-derived chemicals in commercial leafy vegetables from four countries and found six different tire compounds present, including some linked to toxicity in aquatic life. Tire particles are one of the most common types of microplastic in the environment, and their chemical additives can be taken up by food crops through contaminated soil and water. While the estimated daily intake from vegetables alone was relatively low, this study confirms that tire-related microplastic pollution is entering the human food supply.
Tire Wear Particles as a Source of Organic Contaminants in the Agroenvironment: Release of Tire Wear-Derived Compounds and their Plant Uptake
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Tiny bits of worn-off tire rubber in soil release chemicals that food crops like lettuce and alfalfa can absorb through their roots and store in their leaves. One chemical in particular, called DPG, built up at especially high levels in lettuce, and since tire particles keep breaking down slowly over time, they may act as a long-term, ongoing source of this chemical entering our food. While researchers are still studying what these tire chemicals do to human health, this study shows a clear pathway from road dust to the food on our plates.
Uptake of Tire-Derived Compounds in Leafy Vegetables and Implications for Human Dietary Exposure
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Researchers measured tire-derived chemical compounds in commercial leafy vegetables from four countries and detected at least one compound in 71 percent of samples tested. Benzothiazole and its breakdown product were found at the highest concentrations, while compounds like 6PPD were present at lower levels. The findings indicate that people may be exposed to tire-related chemicals through everyday vegetable consumption, though the estimated daily intake levels were generally low.
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