DIFFERENT EFFECTS OF MICROWAVES AND CONVENTIONAL HEATING ON BACTERIOPHAGE A PROLIFERATION IN E. COLI

作者：Nikolic Biljana^*; Milojevic Natasa; Stanisavljev D; Knezevic Vukcevic Jelena

来源：Archives of Biological Sciences, 2014, 66(2): 721-728.

DOI：10.2298/ABS1402721N

• Bacteriophage lambda
• E. coli
• microwaves
• heating

The proliferation of bacteriophage lambda in E. coli was used as a model to compare the effects of microwaves and conventional heating on cell metabolism. Irradiation was carried out in a single-mode focused reactor at 2.45 GHz, under an absorption rate of 0.8 +/- 0.1 W/g and at constant temperature (33 degrees C or 37 degrees C). The kinetic curve of phage release from cells irradiated at 37 C was decreased as compared to the control, but significantly increased at 33 degrees C. This was attributed to local overheating of cells by microwaves. Based on the conventional heating experiments, performed at 33 degrees C, 37 degrees C, 41 degrees C and 45 degrees C, we estimated that microwave-induced overheating inside cells was between 4 degrees C and 8 degrees C. However, this should have a limited effect on virus proliferation at 33 degrees C, contrary to the obtained results. The increased expression of heat shock proteins (HSP) was proposed to be responsible for the observed effect of microwaves on virus proliferation.

• 出版日期2014