Effects of microwave radiation (340 and 900 MHz) on different structural levels of erythrocyte membranes.

Bioelectromagnetics · 1985 · Harm · Low evidence

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HarmLow evidencePaper 6182

Study snapshot

PublicationBioelectromagnetics · 1985

Study typein_vitro

Reported directionHarm

Evidence ratingLow

Abstract

By use of fluorescence probes 1-anilinonaphthalene-8-sulfonic acid, 2-toluidinylnaphthalene-6-sulfonate, pyrene, perylene and chemical label phosphatidylethanolamine 2,4,6-trinitrobenzele sulfonic acid, the effect of microwave radiation on the erythrocyte membrane was studied. The studies with the fluorescence probes were carried out on erythrocyte ghosts and with 2,4,6-trinitrobenzene sulfonic acid on whole erythrocytes. The fluorescence was measured during irradiation of the membranes with 340-MHz microwaves at an SAR of 100 W/kg. Trinitrophenylation of phosphatidylethanolamine from whole erythrocytes was performed simultaneously with microwave irradiation at 900 MHz (10 mW/cm2). It was shown that the microwave field decreased lipid viscosity, altered the structural state of lipid-protein contact regions, and decreased the protein shielding of lipids. These changes corresponded to those produced by thermal action of microwaves.

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AI evidence extraction

Structured fields below were generated from the paper’s abstract and metadata to make the evidence easier to inspect. Automated extraction may be incomplete or incorrect; verify important details against the original paper.

Study typein_vitro

Effect directionharm

PopulationNot supplied

Sample sizeNot supplied

ExposureRF · 900 MHz · 100 W/kg

Evidence strengthLowConfidence: 74% · Peer reviewed: yes

Main findings

During irradiation, 340-MHz microwaves (SAR 100 W/kg) decreased lipid viscosity, altered the structural state of lipid-protein contact regions, and decreased protein shielding of lipids in erythrocyte membranes. Similar changes were observed during 900-MHz irradiation (10 mW/cm2) during trinitrophenylation, and the reported changes corresponded to those produced by thermal action of microwaves.

Outcomes measured

erythrocyte membrane lipid viscosity
structural state of lipid-protein contact regions
protein shielding of lipids
trinitrophenylation of phosphatidylethanolamine

Limitations

No sample size reported in abstract.
Exposure duration not reported.
Temperature control/measurement details not reported; authors note correspondence with thermal action.
In vitro/isolated membrane preparation (erythrocyte ghosts) limits direct inference to in vivo health outcomes.

View raw extracted JSON

{
  "study_type": "in_vitro",
  "exposure": {
    "band": "RF",
    "source": null,
    "frequency_mhz": 900,
    "sar_wkg": 100,
    "duration": null
  },
  "population": null,
  "sample_size": null,
  "outcomes": [
    "erythrocyte membrane lipid viscosity",
    "structural state of lipid-protein contact regions",
    "protein shielding of lipids",
    "trinitrophenylation of phosphatidylethanolamine"
  ],
  "main_findings": "During irradiation, 340-MHz microwaves (SAR 100 W/kg) decreased lipid viscosity, altered the structural state of lipid-protein contact regions, and decreased protein shielding of lipids in erythrocyte membranes. Similar changes were observed during 900-MHz irradiation (10 mW/cm2) during trinitrophenylation, and the reported changes corresponded to those produced by thermal action of microwaves.",
  "effect_direction": "harm",
  "limitations": [
    "No sample size reported in abstract.",
    "Exposure duration not reported.",
    "Temperature control/measurement details not reported; authors note correspondence with thermal action.",
    "In vitro/isolated membrane preparation (erythrocyte ghosts) limits direct inference to in vivo health outcomes."
  ],
  "evidence_strength": "low",
  "confidence": 0.74,
  "peer_reviewed_likely": "yes",
  "keywords": [
    "microwave radiation",
    "340 MHz",
    "900 MHz",
    "SAR 100 W/kg",
    "10 mW/cm2",
    "erythrocyte membrane",
    "erythrocyte ghosts",
    "fluorescence probes",
    "lipid viscosity",
    "lipid-protein interactions",
    "thermal effects"
  ],
  "suggested_hubs": []
}

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AI-extracted fields are generated from the abstract and metadata and may be incomplete or incorrect. This material is for informational purposes and is not medical advice.

Identifiers and source

DOI: 10.1002/bem.2250060310
PubMed: 3836673

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