Microwave field energy as baker's yeast metabolism regulator

Authors

  • Gennadiy A. Morozov Kazan National Research Technical University, Russian Federation
  • P. P. Krynitskiy Kazan National Research Technical University, Russian Federation

DOI:

https://doi.org/10.1109/ICATT.2015.7136888

Keywords:

EMI EHF, Baker's yeast, radiation, metabolism, cell membrane, physiological activity

Abstract

The influence of EMI EHF on physiological, morphological and technological characteristics of the bakery yeast growth in a wide frequency range has been investigated. Frequencies, significantly activating the yeast physiology, are defined. It is shown that impact effects persist during at least 250 generations. Changes in physiological activity, due to the radiation, are in good agreement with experimental data on enzymatic activity transformation of the key enzymes of yeast metabolism (β-fructofuranosidase, hexokinase, fumaratehydrotase). The action of EMI EHF on Saccharomyces cerevisiae yeast growth in the presence of azole and polyene groups of antibiotics, influencing on the formation of cytoplasmic membrane and yeast cell wall, has been studied too.

References

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ORDYNSKAYA, T.A. Wave Therapy. Moscow: EKSMO, 2008.

BETSKII, O.V. Millimeter waves and living systems. Moscow: Science-Press, 2004.

TARCHEVSKII, I.A. Signaling Systems of Plant Cells as a Result of Stress. Moscow: Nauka, 2002.

ICATT 2015 cover

Published

2015-04-25

Issue

2015: ICATT’2015 - Proc. of X Int. Conf. on Antenna Theory and Techniques

Section

Microwave technologies application