Protein release from yeast cells as an evaluation method of physical effects in ultrasonic field.

The release rate of intercellular protein from yeast cells by the ultrasonic action is proposed as a method for evaluating the physical (mechanical) effects of the ultrasonic field. The protein concentration was quantitatively determined using UV absorbance of proteins by spectrophotometry. The detail of the procedures, such as the effects of the origin of yeast cells, pretreatment of the cells, and the wavelengths for spectrophotometric determination of protein content, are examined. The effectiveness of the proposed evaluation method was experimentally demonstrated by changing the irradiation conditions of ultrasound, such as the concentration of yeast cells, temperature, ultrasound power, types of sonicator, and the superposition with the mechanical mixing. The results validate the usefulness of the proposed evaluation method for the quantification of the physical effects of ultrasound fields. Also, the range of cavitational effects of ultrasound sensed by the evaluation procedures were discussed.