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Cellular Effects

Effects of 2.45 GHz microwave fields on liposomes entrapping glycoenzyme ascorbate oxidase: evidence for oligosaccharide side chain involvement.

No Effects Found

Ramundo-Orlando A, Liberti M, Mossa G, D'Inzeo G. · 2004

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Microwave radiation at WiFi frequencies affects sugar-coated proteins only above 5.6 W/kg, revealing specific molecular targets for EMF interactions.

Plain English Summary

Summary written for general audiences

Italian researchers exposed artificial cell membranes containing a sugar-coated enzyme to 2.45 GHz microwave radiation at various power levels. They found effects only at the highest exposure level (5.6 W/kg), and only when the enzyme retained its sugar coating - suggesting that sugar molecules on proteins may be particularly vulnerable to microwave radiation. This provides clues about how cellular components might interact with the same frequency used in WiFi and microwave ovens.

Exposure Information

A logarithmic frequency spectrum from 10 Hz to 100 GHz showing where this study's 2.45 GHz exposure sits relative to common EMF sources.Where This Frequency Sits on the EMF SpectrumELFVLFLF / MFHF / VHFUHFSHFmm10 Hz100 GHzThis study: 2.45 GHzPower lines50/60 Hz5G mm28 GHzLogarithmic scale

The study examined exposure from: 2.45 GHz

Study Details

Previous observations reported by our group indicate that 2.45 GHz microwave fields at specific absorption rate (SAR) of 5.6 W/kg reduce the enzyme activity rate of ascorbate oxidase (AO) trapped in liposomes. In this study, we report dose-response studies on these AO containing liposomes irradiated at different SAR values (1.4, 2.8, 4.2, and 5.6 W/kg).

No response was observed for SAR below 5.6 W/kg. Liposomes entrapping functional AO in its deglycate...

Our results suggest that the oligosaccharide chains of AO are critical to elicit the microwave observed effects on lipid membrane.

Cite This Study
Ramundo-Orlando A, Liberti M, Mossa G, D'Inzeo G. (2004). Effects of 2.45 GHz microwave fields on liposomes entrapping glycoenzyme ascorbate oxidase: evidence for oligosaccharide side chain involvement. Bioelectromagnetics. 25(5):338-345, 2004.
Show BibTeX
@article{a_2004_effects_of_245_ghz_3320,
  author = {Ramundo-Orlando A and Liberti M and Mossa G and D'Inzeo G. },
  title = {Effects of 2.45 GHz microwave fields on liposomes entrapping glycoenzyme ascorbate oxidase: evidence for oligosaccharide side chain involvement.},
  year = {2004},
  
  url = {https://pubmed.ncbi.nlm.nih.gov/15197756/},
}
PubMed: 15197756

Cited By (18 papers)

Quick Questions About This Study

A 2004 Italian study found that 2.45 GHz microwave radiation only affected artificial cell membranes containing sugar-coated enzymes at high exposure levels (5.6 W/kg). No effects occurred at lower power levels typical of WiFi devices, suggesting minimal impact from everyday wireless exposures.
Yes, research shows sugar chains attached to proteins may be particularly vulnerable to 2.45 GHz microwave radiation. When scientists removed sugar coatings from enzymes in artificial cell membranes, the microwave effects disappeared completely, indicating sugar molecules are key targets.
Liposomes containing sugar-coated enzymes showed measurable responses to 2.45 GHz radiation at high power levels, while the same enzymes without sugar coatings showed no response. The enzyme structure itself remained unchanged, suggesting membrane-bound configurations affect microwave sensitivity.
Italian researchers found that artificial cell membranes containing sugar-coated enzymes only responded to 2.45 GHz microwave radiation at SAR levels of 5.6 W/kg or higher. Below this threshold, no measurable biological effects occurred in their laboratory study.
No, deglycated ascorbate oxidase (enzyme with sugar chains removed) showed no response to 2.45 GHz microwave radiation at any power level tested. This demonstrates that oligosaccharide side chains are essential for microwave-induced effects in this enzyme system.