关键词: 磁场, 酿酒酵母, 微观结构, 膜流动性

Abstract:

In order to reveal the changes in the microscopic structure and the cell membrane fluidity of Saccharomyces cerevisiae （S. cerervisiae） , magnetic fields were taken as the external physical fields to treat S. cerervisiae in two modes, namely, the static magnetic field （SMF） treatment and the magnetic cycling treatment. According to the TEM results of microscopic structure of the cells treated by SMF with different magnetic flux intensities, it is found that SMF stimulates the growth of S. cerevisiae cells, and that the ratio of mature cells with large central vacuoles in the colony increases. Swell and hyperplasia of mitochondria are also observed after the stimuli for their adaptability. From the atomic force microscopy （AFM） photographs that exhibit the 3D structures of yeast cells with magnetic cycling treatment, it is found that the surface of the cell wall wrinkles, the magnetoporation appears, and the cytosol leaks. The results of fluorescence polarization show that, after the SMF treatment at different magnetic flux intensities, the anisotropism of the cell membrane decreases while the membrane fluidity increases, and that the r-value decreases by 3.57% at 0.05T. However, after the magnetic cycling treatment, the r-value increases by 8.46% while the membrane fluidity decreases, which means that the cell membrane is a subcellular fraction influenced by magnetic fields.

Key words: magnetic field, Saccharomyces cerevisiae, microscopic structure, membrane fluidity