この研究は、水溶液中のL-フェニルアラニン（L-Phe）およびL-グルタミン（L-Gln）の構造に対する弱い電磁界の影響を、減衰全反射フーリエ変換赤外（ATR-FTIR）分光法を用いて調べた。適用した磁界は、DCまたは50-100 Hz、強度は50μTまたは150μTで、実験室での地磁気（45μT）の方向に垂直とした。その結果、短時間のDCまたは50 Hzばく露により、試料の分光スペクトラムに変化が起きた、などを報告している。
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To study the effect of weak magnetic fields on the structure of the amino acids L-glutamine and L-phenylalanine in aqueous solution.
| 周波数 | 50 Hz |
|---|---|
| タイプ |
|
| ばく露時間 | continuous for 30 min |
| ばく露の発生源／構造 | |
|---|---|
| ばく露装置の詳細 | Helmholtz coils with a radius of 2.5 cm and equal spacing (oriented vertically in order to produce a horizontal field almost perpendicular to the geomagnetic field); samples were placed in the space between the coils; temperature between the coils was coincident with the room temperature of 21±1°C |
| Sham exposure | A sham exposure was conducted. |
| 測定量 | 値 | 種別 | Method | Mass | 備考 |
|---|---|---|---|---|---|
| 磁束密度 | 50 µT | maximum | - | - | - |
| 周波数 | 50 Hz |
|---|---|
| タイプ |
|
| ばく露時間 | continuous for 30 min |
| ばく露の発生源／構造 | |
|---|---|
| ばく露装置の詳細 | single coil with a radius of 2.5 cm; temperature between the coils was coincident with the room temperature of 21±1°C |
| Sham exposure | A sham exposure was conducted. |
| 測定量 | 値 | 種別 | Method | Mass | 備考 |
|---|---|---|---|---|---|
| 磁束密度 | 150 µT | maximum | - | - | - |
| 周波数 |
|
|---|---|
| タイプ |
|
| ばく露時間 | continuous for 30 min |
| ばく露の発生源／構造 | |
|---|---|
| ばく露装置の詳細 | single coil with a radius of 2.5 cm; temperature between the coils was coincident with the room temperature of 21±1°C |
| Sham exposure | A sham exposure was conducted. |
| 測定量 | 値 | 種別 | Method | Mass | 備考 |
|---|---|---|---|---|---|
| 磁束密度 | 150 µT | maximum | - | - | - |
Exposure to a direct current field or a 50 Hz alternating field field for a short time induced modifications in the spectra of exposed samples in agreement with previous observations on glutamic acid (De Ninno and Castellano 2011a). Furthermore, in the case of L-phenylalanine, the exposure induced a measurable shift of acid dissociation constant, while in case of L-glutamine, the effect is under the limit detectable with this method.
The authors suggest that the magnetic field modifies the water structure around the molecules and changes the hydrophobic interactions allowing the molecules of amino acids to aggregate. The differences observed in the behavior of L-phenylalanine and L-glutamine may be related to the differences in the polarity of their residues.
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