https://doi.org/10.1140/epjs/s11734-025-01474-6
Regular Article
Influence of static magnetic field (SMF) of 100 mT on hen egg fatty acids profile
1
National Institute of Republic of Serbia, University of Belgrade Institute for Medical Research, Belgrade, Serbia
2
Institute of Physics Belgrade, National Institute of Republic of Serbia, University of Belgrade, Belgrade, Serbia
3
Institute of Meat Hygiene and Technology, Belgrade, Serbia
4
Faculty of Pharmacy, University of Belgrade, Belgrade, Serbia
Received:
2
July
2024
Accepted:
20
January
2025
Published online:
29
January
2025
Over the past 2 decades, significant evidence has been collected about the interaction of static magnetic fields (SMF) with living organisms as well as with the cell and tissue samples. Different effects have been observed based on the cell or tissue type, magnetic field strength, and exposure duration. The aim of our study was to investigate the influence of the static magnetic field on the fatty acid (FA) profile of hen eggs. The eggs were treated for 1 h with the highly homogeneous SMF of 100 mT oriented vertically upwards and downwards. The hens were on standard diet. Fresh eggs were collected from the hen farm (Panovo, Serbia) and divided into three groups: the control group, “up” group exposed to the vertically upward oriented SMF, and “down” group exposed to the vertically downward oriented SMF. The following day, the eggs were exposed to the SMF of 100 mT for 1 h. The highly homogeneous static magnetic field used for egg exposure was produced with a custom-made electromagnet whose operating parameters were set to produce 100 mT in the centre of the 6.6 cm gap between the magnet poles. After exposure, the egg samples were collected, and lipids were extracted following the standard procedure and the profiles of fatty acids were determined by the gas–liquid (GC) chromatography. The fatty acid methyl esters were separated by a gas chromatograph equipped with flame ionization detector and the column that was 60 m long with an internal diameter of 0.25 mm, and 0.2 μm film thickness. Samples were injected in a split mode using the split ratio of 1:4, and helium as a gas carrier. The injector and detector temperature were set at 220 and 250 °C, respectively. Fatty acids were identified by comparing retention times with those corresponding to the standard mixture and the content of the individual fatty acid in the investigated tissues was expressed as a percentage of the total lipid pool within a sample. Our results show that SMF has changed the percentage of FA in hen eggs. In the “up” group, the percentage of palmitoleic acid (PA) was increased when compared to the control group with the statistical significance of p < 0.05, whereas the linoleic acid content was decreased in comparison to the control, as was the case with the linolenic acid. In the “down” group, the SMF treatment caused a decrease of the palmitoleic, linolenic, and linoleic acids. The percentage of docosahexaenoic acid (DHA) was significantly higher in the “up” group than in the control group. Comparison of the linolenic acid values in the two treated groups showed its larger presence in the “up” group than in the “down” group. Our results showed that SMF of 100 mT affects the fatty acid profile of hen eggs and that the influence depends on the direction of SMF. Comparison between the exposed and control groups shows that the SMF oriented upwards changed the fatty acid composition and caused statistically significant increase of overall omega 3 fatty acids and DHA.
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Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.