The influence of low-frequency magnetic field regions on the Saccharomyces cerevisiae respiration and growth
Autori
Bubanja, Itana NušaLončarević, Branka D.
Lješević, Marija
Beškoski, Vladimir
Gojgić-Cvijović, Gordana D.
Velikić, Zoran
Stanisavljev, Dragomir
Članak u časopisu (Recenzirana verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The influence of four low-frequency magnetic field (MF) 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 100 s repetitively during 24 h) 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 c...umulative 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.
Ključne reči:
Carbon dioxide production / Cell respiration / Low-frequency magnetic field / Non-chemical cells treatment / Oxygen consumption / Saccharomyces cerevisiaeIzvor:
Chemical Engineering and Processing - Process Intensification, 2019, 143, 1-7Finansiranje / projekti:
- Dinamika nelinearnih fizičkohemijskih i biohemijskih sistema sa modeliranjem i predviđanjem njihovih ponašanja pod neravnotežnim uslovima (RS-MESTD-Basic Research (BR or ON)-172015)
- Simultana bioremedijacija i soilifikacija degradiranih prostora, za očuvanje prirodnih resursa biološki aktivnih supstanci i razvoj i proizvodnju biomaterijala i dijetetskih proizvoda (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-43004)
Napomena:
- Related to published version: http://cherry.chem.bg.ac.rs/handle/123456789/3321
DOI: 10.1016/j.cep.2019.107593
ISSN: 0255-2701
WoS: 000499736900004
Scopus: 2-s2.0-85070203447
Kolekcije
Institucija/grupa
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Bubanja, Itana Nuša AU - Lončarević, Branka D. AU - Lješević, Marija AU - Beškoski, Vladimir AU - Gojgić-Cvijović, Gordana D. AU - Velikić, Zoran AU - Stanisavljev, Dragomir PY - 2019 UR - https://cherry.chem.bg.ac.rs/handle/123456789/3322 AB - The influence of four low-frequency magnetic field (MF) 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 100 s repetitively during 24 h) 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. T2 - Chemical Engineering and Processing - Process Intensification T1 - The influence of low-frequency magnetic field regions on the Saccharomyces cerevisiae respiration and growth VL - 143 SP - 1 EP - 7 DO - 10.1016/j.cep.2019.107593 ER -
@article{ author = "Bubanja, Itana Nuša and Lončarević, Branka D. and Lješević, Marija and Beškoski, Vladimir and Gojgić-Cvijović, Gordana D. and Velikić, Zoran and Stanisavljev, Dragomir", year = "2019", abstract = "The influence of four low-frequency magnetic field (MF) 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 100 s repetitively during 24 h) 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.", journal = "Chemical Engineering and Processing - Process Intensification", title = "The influence of low-frequency magnetic field regions on the Saccharomyces cerevisiae respiration and growth", volume = "143", pages = "1-7", doi = "10.1016/j.cep.2019.107593" }
Bubanja, I. N., Lončarević, B. D., Lješević, M., Beškoski, V., Gojgić-Cvijović, G. D., Velikić, Z.,& Stanisavljev, D.. (2019). The influence of low-frequency magnetic field regions on the Saccharomyces cerevisiae respiration and growth. in Chemical Engineering and Processing - Process Intensification, 143, 1-7. https://doi.org/10.1016/j.cep.2019.107593
Bubanja IN, Lončarević BD, Lješević M, Beškoski V, Gojgić-Cvijović GD, Velikić Z, Stanisavljev D. The influence of low-frequency magnetic field regions on the Saccharomyces cerevisiae respiration and growth. in Chemical Engineering and Processing - Process Intensification. 2019;143:1-7. doi:10.1016/j.cep.2019.107593 .
Bubanja, Itana Nuša, Lončarević, Branka D., Lješević, Marija, Beškoski, Vladimir, Gojgić-Cvijović, Gordana D., Velikić, Zoran, Stanisavljev, Dragomir, "The influence of low-frequency magnetic field regions on the Saccharomyces cerevisiae respiration and growth" in Chemical Engineering and Processing - Process Intensification, 143 (2019):1-7, https://doi.org/10.1016/j.cep.2019.107593 . .