Fermented foods could degrade BPA
How a Common Bacteria Could Save Us from Harmful BPA
Bisphenol A (BPA), a chemical widely used in plastics, has long been associated with significant health risks. Found in products ranging from food containers to water bottles, BPA has been linked to hormonal disruption, cancer, and other illnesses. Despite regulatory efforts to reduce BPA exposure, its persistence in the environment and food supply remains a growing concern. However, new research offers a surprising ally in the fight against this harmful pollutant: a bacteria commonly found in fermented foods.
Researchers from the Korea Food Research Institute have identified a strain of Bacillus subtilis called P74, isolated from traditional Korean fermented soybean products, that can effectively break down BPA. In laboratory studies, B. subtilis P74 degraded up to 97% of BPA in a liquid medium within just nine hours. Even under challenging conditions, such as higher BPA concentrations or varying temperatures and pH levels, the bacteria maintained impressive degradation performance. When applied to BPA-contaminated soybeans, the strain reduced BPA levels by nearly 60% during fermentation.
This discovery is particularly exciting because Bacillus subtilis is already recognized as safe for human consumption and is a common component of many fermented foods and probiotics. Traditional foods like doenjang (fermented soybean paste) and natto (fermented soybeans) naturally harbor this beneficial bacterium, potentially offering a dietary solution to BPA exposure. Some strains of B. subtilis are also marketed as probiotics, known for their gut health benefits and immune support.
BPA exposure is a widespread problem, with the chemical often detected in air, water, soil, and even human blood and breast milk. The primary route of exposure is through food, where BPA can leach from plastic packaging and containers. The identification of B. subtilis P74 as a BPA-degrading powerhouse opens new doors for mitigating this risk. By incorporating this strain into food production processes or probiotic formulations, it may be possible to reduce BPA levels in contaminated foods and beverages.
While further research is needed to optimize the application of B. subtilis P74 in industrial and environmental settings, this study suggests a hopeful future where a natural, food-derived bacteria could help address the global challenge of BPA contamination. In the meantime, adding more fermented foods rich in Bacillus subtilis to your diet may offer a proactive step toward reducing BPA exposure and supporting overall health.
