Effect of 905 MHz microwave radiation on colony growth of the yeast Saccharomyces cerevisiae strains FF18733, FF1481 and D7

Vrhovac, Ivana; Hrašćan, Reno; Franekić, Jasna

doi:10.2478/v10019-010-0019-7

Cited by 11 publications

(3 citation statements)

References 14 publications

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“…Growth limitation effects of RF-EMF have been mostly linked to changes in enzymatic activity and DNA damage caused by an increased level of reactive oxygen species (ROS) [ 15 , 16 ]. Moreover, Vrhovac et al ., have stated that colony growth reduction after exposure to 905 MHz RF-EMF generated by Global System for Mobile Communication (GSM) pulses (at a SAR of 0.12 W/kg) at least in a part was due to the impairment of DNA repairing mechanisms [ 9 ]. On the other hand, the exact mechanisms which RF-EMF stimulatestheproliferation of microorganisms are notfully known, yet.…”

Section: Discussionmentioning

confidence: 99%

“…Kushwah et al ., showed that exposing Bacillus subtitles to low power microwave resulted in amylase and pectinase activity alteration along with an increase in exopolysaccharide production [ 7 ]. Depending on radiation period and intensity, microwave may either stimulate or suppress the fungal growth [ 8 , 9 ]. These results indicate that only if microorganisms are treated with microwave exposure at right frequency and duration, desirable changes in growth and metabolism would be induced.…”

Section: Introductionmentioning

confidence: 99%

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Lactobacillus Acidophilus and Lactobacillus Casei Exposed to Wi-Fi Radiofrequency Electromagnetic Radiation Show Enhanced Growth and Lactic Acid Production

et al. 2020

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Background: Lactobacillus Acidophilus and Lactobacillus Casei are gram-positive probiotics and members of the genus Lactobacillus. These bacteria are widely applicable in food and dairy industries. Increasing bacterial load and decreasing fermentation time make them more profitable for manufacturers. Objective: This study was aimed at assessing the biological effects of short-term exposure of L. acidophilus and L. Casei to 2.4 GHz Wi-Fi radiofrequency electromagnetic fields (RF-EMF) generated by a Wi-Fi router on the lactic acid production and proliferation of these probiotic bacteria. Material and Methods: This experimental study was performed on pure culture strains of L. acidophilus and L. Casei , first direct vat sets (DVS) were activated in MRS broth for 24 hours then transferred to new culture mediums. Afterward, these mediums were exposed to RF-EMF for 15, 30, 45 and 60 minutes. The control samples were sham-exposed. After 72 hours of incubation on MRS agar cell counts were enumerated. Results: Exposure for 30, 45 and 60 minutes significantly increased the growth of L. acidophilus and L. Casei . No difference was found between the growth of the samples exposed to RF-EMF for 15 minutes compared to that of sham-exposed bacteria. In addition, lactic acid concentration in L. acidophilus medium was amplified after 15, 30 and 45 minutes of exposure. However, in L. Casei samples, only 30 and 60 min exposures could stimulate the production of lactic acid. Conclusion: L. acidophilus and L. Casei probiotic bacteria exposed for a short time to radiofrequency electromagnetic radiation (RF-EMF) generated by a widely used commercial Wi-Fi router show significantly increased proliferation and lactic acid production.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Lactobacillus Acidophilus and Lactobacillus Casei Exposed to Wi-Fi Radiofrequency Electromagnetic Radiation Show Enhanced Growth and Lactic Acid Production

et al. 2020

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“…Respiration activity, cell growth and glucose uptake were studied. 3. Regions (10-300) Hz, (10-100) Hz, (10-50) Hz and (50-100) Hz were investigated.…”

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confidence: 99%

The influence of low-frequency magnetic field regions on the Saccharomyces cerevisiae respiration and growth

Bubanja

Lončarević

Lješević

et al. 2019

Chemical Engineering and Processing - Process Intensification

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The influence of four low-frequency magnetic field (MF) 1 ranges 10 -300 Hz, 10 -100 Hz, 10 -50 Hz and 50 -100 Hz in scanning regime (all frequencies from selected range were scanned during 100s repetitively during 24h) on baker's yeast cells Saccharomyces cerevisiae was examined by continuous measurements of cumulative O2 consumption and cumulative CO2 production over 24 h with Micro-Oxymax® respirometer. Besides respiration activity, measurements of cell growth and glucose uptake were performed as well. Statistical analysis indicated that, among all investigated low-frequency MF ranges, range from 10 Hz to 50 Hz had the greatest influence to yeast cell respiration and cell growth. More precisely, for this region, paired two sample one-tail T-test showed statistically significant differences in cumulative O2 consumption, cumulative CO2 production and S. cerevisiae cell number.Moreover samples exposed to MF range from 10 Hz to 50 Hz showed the same behavior in all five replicates: lower cumulative O2 consumption, higher cumulative CO2 production and higher cell number compared to control sample. This could be important from the application aspect, in industry (food, feed, brewery etc.) and biotechnology, because changes in cells metabolism are not caused by chemical treatment.

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Scrutinizing microwave effects on glucose uptake in yeast cells

2016

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Taking into account different literature reports on microwave (MW) effects on living organisms, we thoroughly investigated the influence of constant 2.45 GHz MW irradiation on glucose uptake in yeast cells. A Saccharomyces cerevisiae suspension of 2.9 × 10 cells/ml was used in all experiments. A large specific absorption rate of 0.55 W/g of suspension is compensated by efficient external cooling of the reaction vessel, which established a strong non-equilibrium flow of energy through the solution and enabled a constant bulk temperature of 30 °C to within 1 °C during glucose uptake. Comparison of MW effects with control experiments revealed insignificant changes of glucose uptake during the initial stages of the experiment (up to the 10th min). Statistically "notable" differences during the next 20 min of the irradiation were detected corresponding to thermal overheating of 2 °C. Possible specific thermal MW effects may be related to local temperature increase and a large flow of energy throughout the system. The obtained effects show that environmental MW pollution (fortunately) is of too low intensity to provoke metabolic changes in living cells. At the same time, a longer exposure of cells to electromagnetic irradiation may have impacts on biochemical applications and production of valuable biotechnological products.

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Effect of 905 MHz microwave radiation on colony growth of the yeast Saccharomyces cerevisiae strains FF18733, FF1481 and D7

Cited by 11 publications

References 14 publications

Lactobacillus Acidophilus and Lactobacillus Casei Exposed to Wi-Fi Radiofrequency Electromagnetic Radiation Show Enhanced Growth and Lactic Acid Production

Lactobacillus Acidophilus and Lactobacillus Casei Exposed to Wi-Fi Radiofrequency Electromagnetic Radiation Show Enhanced Growth and Lactic Acid Production

The influence of low-frequency magnetic field regions on the Saccharomyces cerevisiae respiration and growth

Scrutinizing microwave effects on glucose uptake in yeast cells

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