Study type: Medical/biological study (experimental study)

Influence of magnetic fields on the hydration process of amino acids: Vibrational spectroscopy study of L-phenylalanine and L-glutamine. med./bio.

Published in: Bioelectromagnetics 2014; 35 (2): 129-135

Aim of study (acc. to author)

To study the effect of weak magnetic fields on the structure of the amino acids L-glutamine and L-phenylalanine in aqueous solution.

Endpoint

Exposure

Exposure Parameters
Exposure 1: 50 Hz
Exposure duration: continuous for 30 min
Exposure 2:
Exposure duration: continuous for 30 min
Exposure 3: 50 Hz
Exposure duration: continuous for 30 min
Exposure 4:
Exposure duration: continuous for 30 min

Exposure 1

Main characteristics
Frequency 50 Hz
Type
Exposure duration continuous for 30 min
Exposure setup
Exposure source
Setup Helmholtz coils with a radius of 2.5 cm and equal spacing (oriented vertically in order to produce a horizontal field almost perpendicular to the geomagnetic field); samples were placed in the space between the coils; temperature between the coils was coincident with the room temperature of 21±1°C
Sham exposure A sham exposure was conducted.
Parameters
Measurand Value Type Method Mass Remarks
magnetic flux density 50 µT maximum - - -

Exposure 2

Main characteristics
Frequency
Type
Exposure duration continuous for 30 min
Exposure setup
Exposure source
Sham exposure A sham exposure was conducted.
Parameters
Measurand Value Type Method Mass Remarks
magnetic flux density 50 µT maximum - - -

Exposure 3

Main characteristics
Frequency 50 Hz
Type
Exposure duration continuous for 30 min
Exposure setup
Exposure source
Setup single coil with a radius of 2.5 cm; temperature between the coils was coincident with the room temperature of 21±1°C
Sham exposure A sham exposure was conducted.
Parameters
Measurand Value Type Method Mass Remarks
magnetic flux density 150 µT maximum - - -

Exposure 4

Main characteristics
Frequency
Type
Exposure duration continuous for 30 min
Exposure setup
Exposure source
Setup single coil with a radius of 2.5 cm; temperature between the coils was coincident with the room temperature of 21±1°C
Sham exposure A sham exposure was conducted.
Parameters
Measurand Value Type Method Mass Remarks
magnetic flux density 150 µT maximum - - -

Reference articles

Exposed system:

Methods Endpoint/measurement parameters/methodology

Investigated system:
Time of investigation:
  • after exposure

Main outcome of study (acc. to author)

Exposure to a direct current field or a 50 Hz alternating field field for a short time induced modifications in the spectra of exposed samples in agreement with previous observations on glutamic acid (De Ninno and Castellano 2011a). Furthermore, in the case of L-phenylalanine, the exposure induced a measurable shift of acid dissociation constant, while in case of L-glutamine, the effect is under the limit detectable with this method.
The authors suggest that the magnetic field modifies the water structure around the molecules and changes the hydrophobic interactions allowing the molecules of amino acids to aggregate. The differences observed in the behavior of L-phenylalanine and L-glutamine may be related to the differences in the polarity of their residues.

Study character:

Study funded by

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