Study type: Medical/biological study (experimental study)

Pulsed electromagnetic field at 9.71 GHz increase free radical production in yeast (Saccharomyces cerevisiae). med./bio.

Published in: Pathol Biol (Paris) 2009; 57 (3): 245-251

Aim of study (acc. to editor)

To study the effects of pulsed electromagnetic field exposure at 9.71 GHz on free radical production and membrane fluidity in yeast.

Endpoint

Exposure

Exposure Parameters
Exposure 1: 9.71 GHz
Modulation type: pulsed
Exposure duration: continuous for 20 min
  • power: 9 W minimum
  • power: 300 W maximum
  • SAR: 0.5 W/kg (at 9 W)
  • SAR: 1 W/kg (at 18 W)
  • SAR: 2 W/kg (at 37 W)
  • SAR: 4 W/kg (at 75 W)
  • SAR: 8 W/kg (at 150 W)
  • SAR: 16 W/kg (at 300 W)

Exposure 1

Main characteristics
Frequency 9.71 GHz
Type
Exposure duration continuous for 20 min
Modulation
Modulation type pulsed
Pulse width 9 µs
Duty cycle 1 %
Exposure setup
Exposure source
  • pulsed ESR Bruker ESP 380 system
Setup samples in glass micropipette inserted in a 3 mm quartz tube which was placed in the cavity of the ESP system
Parameters
Measurand Value Type Method Mass Remarks
power 9 W minimum - - -
power 300 W maximum - - -
SAR 0.5 W/kg - measured and calculated - at 9 W
SAR 1 W/kg - measured and calculated - at 18 W
SAR 2 W/kg - measured and calculated - at 37 W
SAR 4 W/kg - measured and calculated - at 75 W
SAR 8 W/kg - measured and calculated - at 150 W
SAR 16 W/kg - measured and calculated - at 300 W

Exposed system:

Methods Endpoint/measurement parameters/methodology

Investigated system:
Time of investigation:
  • after exposure

Main outcome of study (acc. to author)

The data showed, in a yeast model, an increase of free radical formation under radiofrequency electromagnetic field exposure, not only under thermal condition, but also for low power density exposure. Reactive oxygen species formation was sufficient to induce lipid peroxidation and membrane fluidity modifications. However, no effect on the yeast viability was found.

Study character:

Study funded by

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