title: Growth and physiological characteristics of E. coli in response to the exposure of sound field.
abstract: It is undeniable that environmental sonic vibration can affect our emotions and mood, but so far the study of physical stimuli provoked by audible wave on single cells has been rarely concerned. To investigate the response of E. coli to audible wave exposure, the growth status and alterations in antioxidant enzyme activity were studied in liquid culture. The data showed that the growth of E. coli was promoted in the treatments of different frequencies sound wave. The most significant effect on growth promotion appeared when sound wave was maintained at 100 dB and 5000 Hz. Simultaneously, sonic vibration evoked significantly increases the level of total protein content contents. And the changes of activities of Super Oxide Dismutase (SOD) and catalase (CAT) were observed obviously. The results suggested that the growth promotion effect of audible sound may be non-linear and shows obvious frequency and intensity peculiarities. Moreover, the increase in activity of antioxidant enzymes implied that a number of active oxygen species generated in bacterial cell under the exposure of audible sound. We speculate that the audible sound may cause a secondary oxidative stress. Further studies are needed to elucidate the mechanisms of active oxygen species generation induced by audible sound.
authors: College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, People's Republic of China.
authors: Shao-Bin
authors: SB
authors: Gu
authors: College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, People's Republic of China.
authors: Bin
authors: B
authors: Yang
authors: College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, People's Republic of China.
authors: Ying
authors: Y
authors: Wu
authors: College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, People's Republic of China.
authors: Shi-Chang
authors: SC
authors: Li
authors: College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, People's Republic of China.
authors: Wen
authors: W
authors: Liu
authors: College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, People's Republic of China.
authors: Xiao-Fei
authors: XF
authors: Duan
authors: College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, People's Republic of China.
authors: Meng-Wei
authors: MW
authors: Li
mesh_terms: D000975:Antioxidants / Q000378:metabolism; D002374:Catalase / Q000378:metabolism; D004926:Escherichia coli / Q000201:enzymology / Q000254:growth & development*; D029968:Escherichia coli Proteins / Q000378:metabolism; D040542:Mechanotransduction, Cellular; D018384:Oxidative Stress; D011312:Pressure; D017382:Reactive Oxygen Species / Q000378:metabolism; D013016:Sound; D013482:Superoxide Dismutase / Q000378:metabolism; D014732:Vibration
chemical_list: D000975:Antioxidants; D029968:Escherichia coli Proteins; D017382:Reactive Oxygen Species; D002374:Catalase; D013482:Superoxide Dismutase