The Stabilizing Effect of Magnetic Field for the Shape of Yeast Cells Saccharomyces cerevisiae on Silicon Surface
Background. Development of methods of the targeted delivery of drugs in the nanocarriers with magnetic nanomaterials under the control of the magnetic field, industrial application of magnetically sensitive yeast, study of the viability and preservation of the biological activity of immobilized cells and the influence of various factors on the stabilization of these systems.
Objective. The aim of the work was to research the shape of yeast cells attached on the surface of silicon under influence of static magnetic field.
Methods. Cell suspension of 1-day’s culture of Saccharomyces cerevisiae in distilled water was inflicted on the surface of monocrystalline silicon plates of different types of conductivity. The cell pictures were observed under a microscope in reflected light after free drying in the air and storage samples in different modes.
Results. The results of experiments showed that in control samples irreversible destruction of the attached cells took place after 7 days of storage. If drying of cells occurred under the influence of static magnetic field during 10–97 days, the yeast cells looked intact. Even after stopping of magnetic field action, they saved practically an unchanging shape during more than two years in the ordinary terms of storage.
Conclusions. The rational mode of stabilization for shape of yeast cells on the surface of silicon was determined due to the influence of a magnetic field by induction of 0.17 T without introducing additional substances. The possible mechanism of enhancement of adhesion associated with the gettering of positively charged impurities on the surface of silicon and the increase of the electric potential under the action of a magnetic field was considered. The method of stabilization of cells, which are attached to the surface of the silicon in a magnetic field, may be useful in the manufacture of biochips with immobilized cells.
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