In recent years, plastic pollution has moved far beyond an environmental issue—it’s now firmly on the radar as a potential threat to human health. Tiny plastic particles, known as nanoplastics, are increasingly being detected in our food, water, and even inside the human body. But an intriguing new study from South Korea suggests that a humble traditional food—kimchi—might hold part of the solution, with emerging evidence showing that kimchi may help eliminate nanoplastics from the body.
Researchers from the World Institute of Kimchi (WiKim), a government-funded organisation under South Korea’s Ministry of Science and ICT, have discovered that a probiotic bacterium found in kimchi may help the body eliminate nanoplastics. While the research is still in its early stages, the findings open up a fascinating new direction in the fight against microscopic pollutants and further support the idea that kimchi may help eliminate nanoparticles through natural gut interactions.
What Are Nanoplastics—and Why Are They a Concern?
Nanoplastics are extremely small plastic particles, measuring less than one micrometre (<1000nm) in size—that’s about one-thousandth of a millimetre. They are formed as larger plastic materials degrade over time, breaking down into smaller and smaller fragments.
Because of their tiny size, nanoplastics are particularly concerning. Scientists believe they can pass through the intestinal barrier and potentially accumulate in organs such as the kidneys and brain. Although research is ongoing, there are growing concerns about their long-term effects on human health.
We’re exposed to these particles more often than we might think. They can enter the body through drinking water, packaged foods, and even the air we breathe. This has led scientists worldwide to explore ways to reduce their presence in the body—and that’s where probiotics come in. Early findings increasingly suggest that kimchi may help eliminate nanoplastics within the digestive system by binding to them.
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The Kimchi Connection: A Unique Probiotic Strain
Kimchi, a staple in Korean cuisine, is well known for its rich probiotic content. It’s made through fermentation, a process that encourages the growth of beneficial bacteria, particularly lactic acid bacteria.
In this study, researchers focused on a specific strain called Leuconostoc mesenteroides CBA3656, isolated directly from kimchi. The goal was to test how effectively this bacterium could bind to nanoplastics—in particular, polystyrene nanoplastics, a common type found in the environment.
Under standard laboratory conditions, the results were impressive. The kimchi-derived strain achieved an adsorption efficiency of 87%, meaning it successfully attached to the majority of nanoplastic particles it encountered. This performance was comparable to Latilactobacillus sakei, another well-known probiotic strain, which showed an 85% efficiency.
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Even More Promising Results in Gut-Like Conditions
What makes this discovery particularly exciting is how the bacterium performed under conditions designed to mimic the human intestine.
In these simulated gut conditions, the Latilactobacillus sakei’s effectiveness dropped dramatically—from 85% down to just 3%. However, the kimchi-derived Leuconostoc mesenteroides strain maintained a much stronger binding ability, achieving an adsorption rate of 57%.
This suggests that the bacterium is not only effective in controlled lab environments but may also remain active and functional inside the human digestive system—a crucial factor for any real-world application.
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Evidence from Animal Studies
To explore how this might work in a living organism, researchers conducted experiments using germ-free mice. The results were striking.
Mice that were given the kimchi-derived probiotic excreted more than twice the amount of nanoplastics in their faeces compared to those that did not receive the bacterium. This indicates that the probiotic may bind to nanoplastics in the gut and help carry them out of the body through natural waste processes—supporting the growing evidence that kimchi may help eliminate nanoplastics.
While mouse studies don’t always translate directly to humans, they provide an important early indication that this mechanism could be effective.
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A New Role for Fermented Foods?
This research adds to a growing body of evidence suggesting that microbes found in fermented foods may have benefits beyond digestion and gut health. In this case, they may actively interact with environmental pollutants inside the body.
According to Dr Sehee Lee, the lead researcher, “Plastic pollution is increasingly recognised not only as an environmental issue but also as a public health concern.” The team believes that microorganisms from traditional fermented foods like kimchi could offer a biological approach to tackling this emerging challenge.
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What Does This Mean for You?
These studies highlight the importance of probiotics—not just for gut health, but as a tool for addressing modern environmental exposures. Including fermented foods like kimchi, yoghurt, kefir, and sauerkraut in your diet will not only support your healthy microbiome, but will help detox your body from the nanoparticle burden.