To evaluate the effects of an extremely low frequency magnetic field on the lipid synthesis in radish seeds during the seedling development under different temperature and illumination conditions.
The following groups were examined: 1.) control group with light, 2.) control group in the dark 3.) magnetic field exposure with light and 4.) magnetic field exposure in the dark. The experiment was performed two times. In the first run, the temperature was 20-22°C and in the second 13-16°C.
| Exposure | Parameters |
|---|---|
|
Exposure 1:
50 Hz
Exposure duration:
continuous for 5 days
|
|
| Frequency | 50 Hz |
|---|---|
| Type | |
| Exposure duration | continuous for 5 days |
| Exposure source | |
|---|---|
| Chamber | seeds and seedlings were put in Petri dishes in the middle of the Helmholtz coils |
| Setup | magnetic field produced by two pairs of Helmholtz coils (diameter 420 mm) |
| Sham exposure | A sham exposure was conducted. |
| Measurand | Value | Type | Method | Mass | Remarks |
|---|---|---|---|---|---|
| magnetic flux density | 500 µT | - | measured | - | - |
Under control conditions, the seedlings utilized reserve neutral lipids (mostly triglycerides) for the formation of polar lipids (two times higher in 5 day-old seedlings than in seeds). At 20-22°C in the light, the magnetic field exposure significantly increased the production of polar lipids (threefold compared to seeds), glycolipids and phospholipids in 5 day-old seedlings compared to the control group. However, in the darkness, the magnetic field exposure significantly decreased the production of those lipids.
At 13-16°C in the light, the content of polar lipids, glycolipids and phospholipids was slightly but significantly increased in the magnetic field exposed 5 day-old seedlings compared to the control group, while in the dark no significant difference occurred between the control group and the magnetic field exposure.
The authors conclude that magnetic field exposure stimulated the lipid synthesis in radish seedlings grown in the light, whereby this effect was stronger at higher temperatures.
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