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Open Access | Just Accepted

Bisphenol A induces lysosomal-dependent cell death in hepatocytes via mitochondrial ROS-mediated lysosomal membrane permeabilization

Yuelin Chena,1, Lingxi Langa,1, Jinping Huc, Huanhuan Penga, Jing Lua, Shuang Guana,b( )

a College of Food science and Engineering, Jilin University, Changchun, Jilin 130062, China

b State Key Laboratory for Diagnosis and Treatment of Severe Zoonotic Infectious Diseases, Key Laboratory for Zoonosis Research of the Ministry of Education, Institute of Zoonosis, and College of Veterinary Medicine, Jilin University, Changchun 130062, China

c College of Animal Science, Jilin University, Changchun, Jilin 130062, China

1 These authors contributed equally to this work.

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Abstract

Bisphenol A (BPA), an organic compound widely found in food packaging materials, is inevitably released into the food and beverages. BPA has been confirmed to be hepatotoxic, however, the precise mechanism remains unclear. In this study, we demonstrated that lysosomal membrane permeabilization (LMP) mediates BPA-induced liver injury. Further mechanistic investigation revealed that BPA resulted in cathepsin B (CTSB) release and iron efflux by triggering LMP, ultimately inducing lysosomal-dependent pyroptosis and ferroptosis. Furthermore, mitochondrial reactive oxygen species (mtROS) were identified as the trigger for BPA-induced LMP. BPA elicited mtROS overproduction by disrupting mitochondrial quality control, thereby inducing LMP. In conclusion, we demonstrated that BPA caused CTSB release and lysosomal iron efflux via the mtROS-mediated LMP, which ultimately resulted in pyroptosis and ferroptosis. Our study revealed that the mtROS/LMP axis may be a common pathway for lysosomal-dependent pyroptosis and ferroptosis, providing novel mechanistic insights into BPA-induced hepatotoxicity.

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Cite this article:
Chen Y, Lang L, Hu J, et al. Bisphenol A induces lysosomal-dependent cell death in hepatocytes via mitochondrial ROS-mediated lysosomal membrane permeabilization. Food Science and Human Wellness, 2026, https://doi.org/10.26599/FSHW.2026.9251220

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Received: 02 September 2025
Revised: 10 October 2025
Accepted: 26 March 2026
Available online: 29 September 2026

© 2026 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).