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Elimination of microwave effects on the vitality of nerves after blockage of active transport.

We have previously reported that exposure to microwave fields (a specific absorption rate of 10 W/kg at 2.45-GHz continuous wave) would consistently lower the survival time of isolated frog sciatic nerves stimulated at high repetition rates (50 pulse pairs per second, ppps). The time course of the loss of excitability of the exposed nerve (as compared to its unexposed contralateral mate) is reminiscent of that seen when the active transport of sodium (Na) and potassium (K) is blocked by certain agents--such as the cardiac glycoside ouabain. To assess the role that these microwaves may have in interfering with or counteracting active transport, we performed a series of experiments in which the active Na-K pump was substantially blocked by ouabain prior to microwave exposure. The paired nerves were soaked for 5 min in a high concentration (10(-3) g/liter) of ouabain to achieve the fastest and most complete blockage of the Na-K pump prior to stimulation at 50 ppps. The "rundown time course" was, as expected, accelerated in all ouabain-treated nerves, but the microwave-exposed nerves showed no additional shortening of survival time. The experiments were repeated at a slower stimulation rate (5 ppps) so that the survival time of the nerves more closely approximated that of nerves not treated with ouabain (1 to 2 h versus 30 min or less for ouabain-treated nerves stimulated at 50 ppps). Results of these lower stimulation rates also showed that there was no significant difference in the survival time of ouabain-treated exposed and control nerves. These results lend support to the view that the relative loss of excitability in microwave-exposed nerves is related to an interference with or counteraction of the Na-K pump.

Action Potentials↗

Microwaves and the cell membrane. III. Protein shedding is oxygen and temperature dependent: evidence for cation bridge involvement.

Microwaves (2450 MHz, 60 mW/g) are shown to result in the release or shedding of at least 11 low-molecular-weight proteins (less than or equal to 31,000 Da) from rabbit erythrocytes maintained in physiological buffer. Protein release was detected by gel electrophoresis of cell-free supernatants using sensitive silver staining. This release is oxygen dependent and occurs in 30 min for exposures conducted within the special temperature region of 17-21 degrees C, which is linked to a structural or conformational transition in the cell membrane. Shedding of 26,000 and 24,000 Da proteins is unique to microwave treatment, with enhanced release of 28,000 and less than or equal to 15,000 Da species during microwave compared to sham exposures. Two-dimensional isoelectric focusing further reveals that proteins of less than or equal to 14,000 Da shed during microwave treatment exhibit a pI of 6.8-7.3 not seen in sham-treated cells. Treatment of erythrocytes with a serine-directed protease inhibitor does not prevent release of proteins. However, when erythrocytes are maintained at 17-21 degrees C by conventional heating in the absence of divalent cations, release of 28,000-31,000 and less than or equal to 14,000 Da components is detected. This indicates that cation-bridge stability may be important for release of these proteins. The above results provide evidence that microwaves alter erythrocyte protein composition at temperatures linked to a transition in the cell membrane and that destabilization of salt bridges may play a role in an interaction mechanism for protein release.

Animals↗

Metabolic effects of microwave radiation and convection heating on human mononuclear leukocytes.

The effects of microwave radiation (2450 MHz, continuous wave, mean specific absorption rate of 103.5 +/- 4.2 W/kg) and convection heating on the nonphosphorylating oxidative metabolism of human peripheral mononuclear leukocytes (96% lymphocytes, 4% monocytes) at 37 degrees C were investigated. Metabolic activity, determined by chemiluminescence (CL) of cells challenged with luminol (5-amino-2,3-dihydro-1,4-phthalazinedione) linked to bovine serum albumin, was detected with a brightness photometer. A significant stimulation after microwave exposure (p less than 0.005) over total CL of matched 37 degrees C incubator controls was observed. A similar degree of stimulation compared to incubator controls was also detected after sham treatment. There was no significant difference between changes in total CL or stimulation indices of the microwave and sham exposed groups. It appears that exposure to microwave radiation, under normothermic (37 +/- 0.03 degrees C) conditions, has no effect on the oxidative metabolic activity of human peripheral mononuclear leukocytes. However, the significant differences between microwave or sham exposed cells and their respective incubator controls occurred because the temperature of the incubator controls did not exceed 35.9 degrees C and this temperature required 39 minutes to reach from 22 degrees C. Slow heating of incubator controls must be accounted for in thermal and radiofrequency radiation studies in vitro.

Hot Temperature↗

Serum-thyroxine levels in microwave-exposed rats.

The nature of the response of the thyroid gland in animals exposed to microwave irradiation is controversial. An enlarged thyroid and an increase of radioiodine uptake in microwave workers have been reported. Absence of thyroid disorders has also been reported in other exposed populations. Animal experimentation has contributed to the controversy because both increased and decreased thyroid functions have been reported. The thyroxine concentration in rats as representative of thyroid function in animals exposed to 2.45-GHz, 120-Hz amplitude-modulated microwaves has been studied. Comparison was made between thyroxine concentrations in microwave- and sham-exposed rats by Student's t test. After a 1-hr exposure, an increased thyroxine concentration was found in rats exposed at 40 and 70 mW/cm2, but not at 1, 5, 10, 20, 50, or 60 mW/cm2. After a 2-hr exposure, increased thyroxine concentration was noted in rats exposed at 25, 30, and 40 mW/cm2, but not at 1, 5, 10, and 20 mW/cm2. After a 4-hr exposure, thyroxine concentration increased in rats exposed at 1 mW/cm2 and decreased in rats exposed at 20 mW/cm2; but changes were not noted at 5 or 10 mW/cm2. Other experiments included animals that were exposed once for 4 hr (0.1, 1, 10, 25, and 40 mW/cm2), sampled 24 hr after a 4-hr exposure (0.1, 1, 10, 25, and 40 mW/cm2), or exposed for 4 hr 3 times (1, 10, 20, 30, 40, and 55 mW/cm2) and 10 times (1, 10, 20, 25, 30, and 40 mW/cm2), to evaluate the consistency of the thyroxine response. None of the rats in these experiments displayed any alteration of thyroxine concentration, except that decreased thyroxine was noted in rats exposed at 40 mW/cm2 for the third time. These studies covered a long time span; rats from two commercial sources (BS and CR) were used and subjected to different numbers of exposures, and therefore these data were evaluated for their stability. Two factors could influence the result significantly, i.e., source of animal and number of sham exposures. Rats used in the 2-hr exposures were from two different commercial sources; rats from CR had a higher (but normal) thyroxine concentration than did rats from BS. Therefore the data of these animals were separated by commercial source for reevaluation. Instead of increased thyroxine concentration in rats exposed at 25, 30, and 40 mW/cm2, changes were not noted in any microwave-exposed rats. The influence of sham exposure revealed that appropriate concurrent control and specification of animal source are needed in longitudinal studies.(ABSTRACT TRUNCATED AT 400 WORDS)

Animals↗

Microwave and man: the direct and indirect hazards, and the precautions.

Microwave-radar is a form of electromagnetic energy with potential hazards to human health and safety. Its lethal and non-lethal harmful effects have been demonstrated in experimental animals. Lethal effects upon humans from exposure to microwave have not been proved. Alleged non-lethal effects have been limited primarily to cataractogenesis. Increasing use of microwave commercially in communications and domestically, as in micro-ovens, increases the hazard of exposure to microwave. Increasing use of devices which are at risk from microwave, such as implanted cardiac pacemakers and metal surgical appliances and electronic monitoring devices in operating rooms and clinics, present increasing environmental hazards.

Diathermy↗

Possible microwave mechanisms of the mammalian nervous system.

The hypothesis is examined that the living mammal generates and uses electromagnetic waves in the lower microwave frequency region as an integral part of the functioning of central and peripheral nervous systems. Analysis of the potential energy of a protein integral to the neural membrane compared to that of an extracellular positive ion yields major known features of action potential generation, and identification of the integral protein as a microwave emitter and absorber by changes in rotational energy state. Prolate spheroidal analysis of the adult human brain/skull cavity shows capability to support modes in the range 200 MHz to 3 GHz; spatial mode properties correspond to gross anatomy and neuromorphology of the brain. Phase-lock loop interaction between lower microwave modes and action potential conduction results in pulse microwave/action potential generation observable by EEG instrumentation as brain waves; alpha waves occur if the corpus callosum is the major neural tract involved. Spatially consistent Lorentz forces of standing microwaves provide physical basis for correspondence of spatial properties of microwave modes with brain anatomy, and for the formation of myelin sheath and the nodes of Ranvier on larger neurons.

Action Potentials↗

Increased serum enzyme activity in microwave-exposed rats.

Heat stable serum enzymes were studied in rats exposed to microwaves (2.45 GHz, 120 Hz amplitude modulated) 24 hr after a single 4-hr exposure or immediately after 3 and 10 exposures to 0.1 to 55 mW/cm2. In addition, stable colonic temperature at 41.5 degrees C for 30 min was maintained by microwave exposure in a group of five rats under barbiturate anesthesia. Alkaline phosphatase and lactic dehydrogenase did not increase as a result of microwave exposure. Increased serum glutamic pyruvic transaminase (GPT) and glutamic oxaloacetic transaminase (GOT) were noted in the 41.5 degrees C group 24 hr after exposure. A threshold body temperature for acute cellular injury after microwave exposure was demonstrated. The acute cellular injury could be in the liver. These mild elevations in the serum enzyme levels (mean +/- SE, GOT = 167 +/- 40 U/liter: GPT = 74 +/- 26 U/liter) indicated that the injuries were not accompanied by any significant sequelae in the rat. From this threshold and colonic temperature (41.5 degrees C for 30 min) in barbiturate-anesthetized, microwave-exposed rats, we derived a tentative threshold for the whole-body average absorption rate at 14 W/kg (70 mW/cm2 at 2.45 GHz for adult rats) for 4 hr. This tentative threshold is subject to changes by duration of exposure and by compounding variables influencing maintenance of body temperature.

Alanine Transaminase↗

Roasting and braising beef roasts in microwave ovens.

Cooking time, yield, and palatability of beef round, chuck, and rib eye roasts cooked in microwave ovens and in conventional ovens were compared. Cooking times were considerably shorter in the microwave ovens than in the conventional ovens. Reduced power was used for microwave cooking of roasts, except that rib eye roasts were cooked at full power for the first 5 min. The yield of cooked lean meat was the same for round and chuck roasts cooked by either type of oven, while the yield was lower for rib eye roasts cooked in the microwave oven than for rib eye roasts cooked in conventional ovens. Tenderness, softness, and natural flavor panel ratings and tenderness as measured by shear force were not affected by the treatment. Rib eye roasts were browner and less juicy when cooked in the microwave ovens.

Animals↗

The microwave oven: a novel means of decontaminating parasitological specimens and glassware.

This study was conducted to determine the effects of microwave radiation on developmental and infective stages of Eimeria nieschulzi, Strongyloides ratti, and Taenia taeniaeformis. Fecal samples and laboratory preparations containing these three parasites were subjected to microwave radiation for brief periods in a microwave oven, and then in vitro and/or in vivo assessments of viability were made for each organism and preparation. Our results showed that microwave irradiation is extremely effective in killing or preventing development of helminth and protozoan parasites without unduly distorting eggs or developmental stages. Therefore, microwaves may prove useful for decontaminating diagnostic samples or sterilizing contaminated materials in the laboratory and thus for reducing risk to laboratory personnel from parasites of public health importance.

Animals↗

Labor time code for assembling and microwave heating menu items in a hospital galley.

Labor times for microwave-heating activities were developed by using Master Standard Data (MSD). Step 1 involved defining the layout of the actual hospital galley , dividing into small motions the labor activities involved in assembling menu items that would be microwave heated, and identifying basic elements for each motion. Step 2 was the development of seven macro elements under simulated conditions in the laboratory. In step 3, a stopwatch time study in the laboratory was used to verify MSD-predicted times for the seven macro elements. For the final step, a stopwatch time study was conducted under actual operating conditions in a hospital galley . Predicted time derived from laboratory simulation of microwave-heating activities indicated that it should take a foodservice employee 1.71 minutes to assemble menu items from two trays and heat the items by using two microwave ovens . Total labor time for assembling and microwave heating menu items under actual conditions in the hospital galley was similar to MSD-predicted times. Although labor times reported are specific for the cook/chill foodservice system used in this study, the methods and the code may be applied in other hospital foodservices to develop specific labor times for those facilities.

Food Handling↗

Cellular effects in microbial tester strains caused by exposure to microwaves or elevated temperatures.

Several tester strains of Salmonella typhimurium, TA-98, TA-100, TA-1535, and TA-1538; Escherichia coli, W3110 (pol A+) and p3438 (pol A-, repair deficient); and Saccharomyces cerevisiae, D3, D4, and D5 were tested for lethal and mutagenic events when exposed to elevated temperatures or to x-band, pulsed microwave radiation at various power densities. When compared to E. coli pol A+ under growing conditions, E. coli pol A- exhibited decreased cell growth when exposed to microwave radiation at power levels at or above 20 mW/cm2 as well as to temperature levels above 42 degrees C. All yeast and other bacterial strains showed cellular lethality at similar microwave intensities and elevated temperatures. When exposed to elevated temperatures in saline, both quiescent yeast and Salmonella strains exhibited lethal events. However, the Salmonella strains tested showed comparatively less induction of genetic events in the quiescent state compared to induction when the cell were actively growing in broth. These results demonstrate that elevated temperatures generated by microwave exposure could produce genetic events in microbial assay systems. If such systems are to be of value in examining the nonthermal genetic potential of microwave radiation, careful control over exposure conditions will be required to eliminate heat-induced genetic events.

Culture Media↗

Effect of microwave and conventional baking on yellow cakes.

The quality of yellow butter cakes was adversely affected by microwave cookery. Conventional cakes consistently received the highest sensory ratings. Cakes baked on a carousel in the microwave oven were evaluated as being equal or superior to cakes baked in the microwave without a carousel. Sensory evaluations for appearance and flavor were significantly higher, and values for shear resistance were significantly lower, indicating greater tenderness, for cakes baked in the microwave oven with a carousel compared to those manually turned. Although cakes baked in a conventional oven were superior in appearance, tenderness, mouth feel, flavor, and texture, cakes baked in the microwave oven were considered satisfactory.

Cooking↗

Effect of microwave heating in cook/chill foodservice systems. Some data on temperature, yield, moisture and fat content of typical foods.

In this study, time-temperature parameters, yield, and moisture and fat content of various foods were determined through laboratory simulation of a cook/chill hospital foodservice system with a microwave oven and after microwave heating for service. Portions (100 gm. per portion) of beef loaf, potatoes, and frozen and canned beans each received four treatments of microwave heating which varied by number of seconds (20 to 110). A wide range (equal to or greater than 46 degrees C.) of internal end temperature was observed after microwave heating portions of food; yield and moisture and fat content of foods decreased as the time of microwave heating increased.

Animals↗

[Single transurethral microwave therapy of benign prostatic hyperplasia].

We have used transurethral microwave thermotherapy in the treatment of benign prostatic hyperplasia since October 1991. Irreversible cell damage occurs when the microwaves heat the periurethral prostatic tissue. The urethra is simultaneously cooled, and is not destroyed during treatment. The patients are not hospitalized. Transurethral microwave thermotherapy is performed under local anaesthesia, no other form of analgesia has been found necessary. We have included patients with symptomatic prostatic obstruction who would otherwise have received operative or pharmacologic treatment. Patients with high residual urine, large middle lobe, urethral stricture, prostatic cancer, decreased renal function, urinary infection or metal implants were excluded. We observed a marked improvement in the Madsen symptom score after transurethral microwave thermotherapy. The score decreased from 12 before treatment to five after six weeks and 4.6 after six months (p < 0.0001). Flow increased from 8.9 to 9.7 ml/s. There was a significant reduction in the residual urine from 102 ml preoperatively to 69 ml after six months (p < 0.001). The volume of the prostate was only slightly reduced after transurethral microwave thermotherapy. Postoperative edema caused urinary retention in 13% of the patients. Two patients required transurethral resection of the prostata.

Aged↗

[Experimental study on the therapeutic value of microwave on hearing loss due to ethacrynic acid ototoxicity].

Ischemia of the stria vascularis in the cochlea associated with temporal hearing loss was found in guinea pigs with intravenous othacrynic acid injection. Using this animal model, we studied the therapeutic value of low power density microwave on the ischemic stria vascularis. Experimental findings confirmed that microwave irradiation on the ear might prompt a quicker recovery of hearing. Meanwhile, milder pathological changes of the stria vascularis were shown either on light microscopy or on TEM in the microwave treated animals. Hence, it is suggested that microwave irradiation causes an improvement of microcirculation and an alleviation of lesions in the stria vascularis. The study has provided an experimental basis of microwave treatment for the hearing impairment due to microcirculation disorder in the inner ear.

Animals↗

Does microwave irradiation have other than thermal effects on glutaraldehyde crosslinking of collagen?

The effects of microwave irradiation (MWI) can theoretically be divided in thermal and non-thermal effects. Because there is still much debate on the contribution of non-thermal microwave effects, experiments were carried out in which the effects of isothermal microwave irradiation on glutaraldehyde (GA) crosslinking of native collagen membranes (NCM) is studied. A total of 20 strips of collagen membrane of porcine origin were isothermally irradiated in 300 ml of a 0.1 (w/w) GA solution, 10 strips at 4 degrees C, and 10 strips at 20 degrees C. A temperature controlled microwave oven (630W) was adapted to allow for simultaneous cooling of the fixation solution preventing the MWI to induce any measurable thermal effects. Any possible temperature variations were recorded employing continuous fiberoptic temperature measurement. Control experiments were carried out under the same (isothermal) fixation conditions, but without MWI. The crosslinking action of the GA was evaluated by determining the shrinkage temperature (Ts) of the collagen strips. No significant difference (p > 0.05) could be observed between the increase in (Ts) of the microwaved and the increase in Ts of the nonmicrowaved strips. The increase in Ts at 4 degrees C (c. 14 degrees C) was lower than that obtained at 20 degrees C (c. 16 degrees C). It was concluded that MWI induces no substantial nonthermal effect on enhancement of GA crosslinking of collagen at these temperatures.

Animals↗

A new approach to collagen fiber orientation in cow skin by the microwave method.

The fiber orientation of cow leather sheets corresponding to the corium of the middle layer in the cow skin was studied by measuring the angular dependence of transmitted microwave intensity and the complex dielectric constant at a microwave frequency of 3.9 GHz. The direction of the minimum transmitted microwave intensity and the maximum dielectric loss agrees with that of the maximum mechanical breaking strength, suggesting that the collagen fibers constituting the cow leather should be preferably oriented in the direction of minimum transmitted microwaves and the maximum dielectric loss. The electron microphotograph supported this suggestion. The main chain direction of collagen fibers and the degree of orientation varied from position to position in the sheet. The present microwave method is convenient for quick determination of the orientation of collagen fibers in the cow skin. It can be applied non-destructively and contact-freely.

Animals↗

Determination of volatile chemicals released from microwave-heat-susceptor food packaging.

Microwave heat susceptors that convert electromagnetic energy to heat attain high temperatures that make it possible to cook some foods to golden crispness in a microwave oven. Susceptors are typically packaged with foods intended for microwave use, e.g., waffles, pizzas, and french fries. The high temperatures > 302 degrees F used to cook some foods release trace levels of volatile chemicals from metalized polyester film, adhesive, and paper packaging materials; these volatile chemicals may be absorbed by the food. We simulated microwave susceptor cooking conditions and developed protocols by using headspace concentration capillary gas chromatography and mass spectrometry to identify volatile chemicals released from heated susceptors. We purchased a limited, cross-sectional sample of local retail microwave food products packaged with susceptors and used our protocol to analyze 10 different susceptor products. Although more than 140 unique chromatographic peaks were tabulated, only 44 volatile chemicals were identified, including 1,1,1-trichloroethane, benzene, and 2-(2-butoxyethoxy)ethanol, which were derived primarily from the paper and adhesive susceptor components. No one susceptor contained all the identified substances. The standard additions technique was the preferred method for quantitation. Trichloroethane and 2-(2-butoxyethoxy)ethanol were present in several products at 75-122 micrograms/in.2 of susceptor surface area. Benzene was found in 3 susceptors at < or = 0.22 microgram/in.2 levels. Examination indicates that adhesives used in more recent susceptor products were reformulated to remove even this trace level of benzene.

Benzene↗