Effects of microwave exposure on the enzymatic activity of Trichophyton rubrum

Abstract

Objective To investigate the effects of exposing Trichophyton rubrum fungus to microwaves at different intensities in terms of the activity of succinic dehydrogenase and beta-(1, 3)-D-glucan synthase. Methods Trichophyton rubrum organisms were randomly divided into a control group and experimental groups. The experimental groups were incubated at 27 ℃ after direct radiation with 2450 MHz microwaves at 20, 40, 60 or 80 W for 15 min, repeated 8 times. The control group was incubated without any irradiation. Thirty days later, the beta-(1, 3)-D-glucan synthase and succinate dehydrogenase activities were determined using enzyme-linked immunosorbent assays. Results The enzymatic activity decreased gradually with increasing radiation intensity. When the output power was 80 W, the beta-(1, 3)-glucan-synthase-D activity was 0.730±0.74 U/ml and that of the succinate dehydrogenase was 1.828±1.774 U/L, both significantly lower than in the groups subjected to less powerful irradiation. Conclusions Microwave radiation can decrease the enzymatic activity of Trichophyton rubrum in a dose-dependent manner. Higher intensity is more effective. Microwave irradiation can decrease the activity of succinate dehydrogenase and beta-(1, 3)-glucan synthase from Trichophyton rubrum in vitro, resulting in the destruction of fungal cell walls and interfering with the tricarboxylic acid cycle, furthering cell death. Moreover, the temperature change possibly also helps promote the biological effects of microwave radiation. Key words: Microwaves; Trichophyton rubrum