Effect of microwave radiation on the activity of catalase. decomposition of hydrogen peroxide under microwave and conventional heating

Horikoshi, Satoshi; Nakamura, Kota; Kawaguchi, Mari; Kondo, Jiro; Serpone, Nick

doi:10.1039/c6ra04532d

Cited by 21 publications

(9 citation statements)

References 20 publications

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“…This clarified that local heating in the enzyme molecule was increased by the effect of the microwaves, thereby causing the deactivation of the enzyme. To confirm this hypothesis, we further clarified that by allowing the enzyme to react at 25 °C (optimal reaction temperature: 37 °C), the reaction promoting effect by the microwaves was maintained 11 . Partial heating field can be suppressed by using PMI because the cooling of the enzyme progresses when the microwaves are turned OFF with respect to microwave heating.…”

Section: Resultsmentioning

confidence: 84%

“…On the other hand, in CMI, the decomposition rate decreased after 3 min. Our previous study (using CMI) showed that using microwaves in catalase reaction can only accelerate the initial degradation rate 11 . This clarified that local heating in the enzyme molecule was increased by the effect of the microwaves, thereby causing the deactivation of the enzyme.…”

Section: Resultsmentioning

confidence: 99%

“…In a previous study 11 , we demonstrated the advantage of using microwave heating against water-bath heating in the decomposition of hydrogen peroxide (2H 2 O 2 → 2H 2 O + O 2 ) in the presence of the metalloenzyme catalase . Consequently, we elected to investigate also the effects of microwave radiation pulses using this catalase-assisted reaction.…”

Section: Resultsmentioning

confidence: 99%

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Probing the effect(s) of the microwaves’ electromagnetic fields in enzymatic reactions

Horikoshi

Nakamura

Yashiro

et al. 2019

Sci Rep

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This paper examines the effects that electromagnetic fields from microwave radiation have in enzymatic reactions. Hydrolysis of proteins in beef ( in vivo case) and casein ( in vitro case) by the papain enzyme, a major industrial enzyme, is used herein as a model reaction to assess, under highly controlled conditions, the various parameters of microwave radiation (electric field, magnetic field, pulsed microwave irradiation, continuous microwave irradiation) as they might influence these in vivo and in vitro enzymatic reactions. The effect(s) of the microwaves’ electromagnetic fields was clearly evidenced in the in vivo case, contrary to the in vitro case where no such effect was observed, likely due to the nature of the hydrolysis reaction and to the autolysis (self-digestion) of the papain enzyme. Additionally, the effect of pulsed versus continuous microwave irradiation was further assessed by examining the catalase -assisted decomposition of hydrogen peroxide.

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Section: Resultsmentioning

confidence: 84%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Probing the effect(s) of the microwaves’ electromagnetic fields in enzymatic reactions

Horikoshi

Nakamura

Yashiro

et al. 2019

Sci Rep

Self Cite

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show abstract

“…11 There are various methods that are able to alter oxidative stress and the activity of catalase, such as heating and microwave radiation. [12][13][14] In a prior study by Sallam and Awad, the effect of the static magnetic field on rat liver has been investigated. 15 They exposed the whole body of rats to magnetic field for one hour each day.…”

Section: Introductionmentioning

confidence: 99%

Effect of Low-Level Laser Irradiation on the Function of Glycated Catalase

et al. 2018

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Introduction: The aim of this work is to evaluate the effect of low-level laser irradiation (LLLI), by lasers with different wavelengths, on glycated catalase enzyme in vitro experimentally. Methods: This is done by measuring the activity and structure properties of glycated catalase enzyme. The structure properties were evaluated with circular dichroism (CD) and fluoroscopy methods. Three continuous wave (CW) lasers in the visible spectrum (λ = 450, 530, 638 nm) and a 100-ns pulsed laser in the infrared spectrum (λ = 905 nm) were chosen for comparison. For the infrared laser, same effects have been investigated for different energy doses. The effect of photon energy (hυ) at different wavelengths was measured on activity, CD, and fluoroscopy properties of catalase, and compared with the control group (samples without irradiation). The energy intensity of laser should not exceed 0.1 J/cm 2 . Experiments were performed on glycated catalase between 2 to 16 weeks after glycation of catalase. The LLLI effect was also investigated on the samples, by comparing the catalase activity, CD and fluoroscopy for different wavelengths. Results: Our results indicated, the decrease in catalase activity as a function of glycation time (weeks) for all samples, and a slight increase on its activity by different laser wavelengths irradiation for any fixed period of glycation time. Finally, the catalase activity has been increased as the laser's photon energy (hυ) intensified. More specifically, the blue laser (λ = 450 nm) had the most and the red laser (λ = 638 nm) had the least effect, and the green laser (λ = 530 nm) had the medium effect on catalase activity as well. Furthermore, pulsed laser had an additional effect by increasing energy dosage. Conclusion: As we expected in all experiments, an increase in the catalase activity was coincident with a decrease in the catalase fluoroscopy and CD parameters.

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“…Microwave irradiation as non-conventional energy source plays a leveraged role in chemical transformations (e.g., organic synthesis 1 – 5 , polymer chemistry 6 , 7 , materials science 8 , 9 , nanotechnology 10 and biochemical processes 11 – 14 ). It offers considerable advantages for accelerating chemical reaction, including shortening reaction time, enhancing product yield and purity 15 – 17 , comparing with conventional heating methods.…”

Section: Introductionmentioning

confidence: 99%

Investigation of Nonlinear Output-Input Microwave Power of DMSO-Ethanol Mixture by Molecular Dynamics Simulation

Zhou

Cheng

Sun

et al. 2018

Sci Rep

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The nonlinear response of output-input microwave power for DMSO-ethanol mixture, which was exhibited as the direct evidence of non-thermal effect in experiment, was investigated by molecular dynamics simulation. Effects of microwave field on the mixture were evaluated from the alteration in structure, transport, hydrogen bonding dynamics and intermolecular interaction energy. Increasing the strength of the microwave field did not lead to any markedly conformational change, but decrease the diffusion coefficient. Prolonged hydrogen bonding lifetimes, which caused by the redistribution of microwave energy, was also detected. Distinct threshold effect was observed, which was consistent with the behavior in the experiment.

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Effect of microwave radiation on the activity of catalase. decomposition of hydrogen peroxide under microwave and conventional heating

Abstract: The effect of microwave heating on the activity of a well-known enzyme (catalase) was elucidated by examining the catalase-assisted decomposition of hydrogen peroxide at various heating times (0 to 12 min).

Cited by 21 publications

References 20 publications

Probing the effect(s) of the microwaves’ electromagnetic fields in enzymatic reactions

Probing the effect(s) of the microwaves’ electromagnetic fields in enzymatic reactions

Effect of Low-Level Laser Irradiation on the Function of Glycated Catalase

Investigation of Nonlinear Output-Input Microwave Power of DMSO-Ethanol Mixture by Molecular Dynamics Simulation

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