Microwave radiation effects on the thermally driven oxidase of erythrocytes.

Abstract

Sheep red blood cells (SRBCs) were labelled with a concanavalin A-luminol-bovine serum albumin conjugate specific for the transmembrane anion transport protein (Band 3) and exposed to 2450 MHz continuous wave microwave radiation at an average specific absorption rate of 91 W/kg for 10 min. The temperature was held constant at 25, 37, 40, 42 or 45 degrees C with an airflow heat exchange system. Following exposure to microwave or air heating, the decrease in residual base-activated chemiluminescence (CL) of the SRBCs was measured as an indication of infield oxidase activity. Air heating resulted in a significant decrease in residual CL at temperatures above 37 degrees C (74 per cent decrease at 45 degrees C). Microwave radiation inhibited the decline in residual CL above 37 degrees C. At 45 degrees C the inhibition was 40 per cent. The results suggest microwave radiation either reversibly altered the thermodynamics of oxygen binding to haemoglobin or failed to energize a significant portion of the haemoglobin molecules in each sample to the thermal threshold of haemoglobin autoxidation.

AI evidence extraction

Main findings

Air heating significantly decreased residual chemiluminescence (CL) at temperatures above 37°C (reported 74% decrease at 45°C). Microwave exposure (2450 MHz, 91 W/kg, 10 min) inhibited the temperature-associated decline in residual CL above 37°C (reported 40% inhibition at 45°C).

Outcomes measured

• Residual base-activated chemiluminescence (CL) as an indication of infield oxidase activity
• Temperature-dependent change in residual CL after microwave exposure vs air heating

Limitations

• Sample size not reported in abstract
• In vitro study using sheep red blood cells; generalizability to humans/health outcomes is unclear
• Outcome is a biochemical proxy (chemiluminescence/oxidase activity), not a clinical endpoint
• Mechanistic interpretation is speculative in the abstract

{
    "study_type": "in_vitro",
    "exposure": {
        "band": "microwave",
        "source": null,
        "frequency_mhz": 2450,
        "sar_wkg": 91,
        "duration": "10 min"
    },
    "population": "Sheep red blood cells (SRBCs)",
    "sample_size": null,
    "outcomes": [
        "Residual base-activated chemiluminescence (CL) as an indication of infield oxidase activity",
        "Temperature-dependent change in residual CL after microwave exposure vs air heating"
    ],
    "main_findings": "Air heating significantly decreased residual chemiluminescence (CL) at temperatures above 37°C (reported 74% decrease at 45°C). Microwave exposure (2450 MHz, 91 W/kg, 10 min) inhibited the temperature-associated decline in residual CL above 37°C (reported 40% inhibition at 45°C).",
    "effect_direction": "mixed",
    "limitations": [
        "Sample size not reported in abstract",
        "In vitro study using sheep red blood cells; generalizability to humans/health outcomes is unclear",
        "Outcome is a biochemical proxy (chemiluminescence/oxidase activity), not a clinical endpoint",
        "Mechanistic interpretation is speculative in the abstract"
    ],
    "evidence_strength": "low",
    "confidence": 0.7399999999999999911182158029987476766109466552734375,
    "peer_reviewed_likely": "yes",
    "keywords": [
        "microwave radiation",
        "2450 MHz",
        "specific absorption rate",
        "SAR",
        "erythrocytes",
        "sheep red blood cells",
        "Band 3",
        "chemiluminescence",
        "oxidase activity",
        "thermal effects",
        "hyperthermia"
    ],
    "suggested_hubs": []
}

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