title: Yeast cell inactivation related to local heating induced by low-intensity electric fields with long-duration pulses.
abstract: The effects of electric field (EF) treatments on Saccharomyces cerevisiae viability were investigated using a PG200 electroporator (Hoefer Scientific Instrument, San Fransisco, CA, USA) with specific attention to induced thermal effects on cell death. Lethal electric fields (1.5 kV cm(-1) for 5 s) were shown to cause heat variations in the cell suspension medium (water+glycerol), while corresponding classical thermal treatments at equivalent temperatures had no effect on the cells viability. Variations of the electrical conductivity of the intra- and extracellular matrix caused by ions and solutes transfer across the membrane were shown to be involved in the observed heating. The results permitted to build a theoretical model for the temperature variations induced by electric fields. Using this model and the electrical conductivity of the different media, a plausible explanation of the cell death induced by low-intensity electric fields with long-duration pulses has been proposed. Indeed, cell mortality could in part be caused by direct and indirect effects of electric fields. Direct effects are related to well known electromechanical phenomena, whereas indirect effects are related to secondary thermal stress caused by plasma membrane thermoporation. This thermoporation was attributed to electrical conductivity variations and the corresponding intracellular heating.
authors.affiliation: GPAB Laboratory, ENSBANA, 1 Esplanade Erasme, F-21000 Dijon, France.
authors.forename: Stéphane
authors.initials: S
authors.lastname: Guyot
authors.forename: Eric
authors.initials: E
authors.lastname: Ferret
authors.forename: Jean-Baptiste
authors.initials: JB
authors.lastname: Boehm
authors.forename: Patrick
authors.initials: P
authors.lastname: Gervais
mesh_terms: D015169:Colony Count, Microbial; D004574:Electromagnetic Fields; D004594:Electrophysiology; D005506:Food Contamination / Q000517:prevention & control; D005519:Food Preservation / Q000379:methods*; D006358:Hot Temperature; D007700:Kinetics; D008954:Models, Biological; D012441:Saccharomyces cerevisiae / Q000254:growth & development*