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RESEARCH PRODUCT

Approaches to study yeast cell aging and death

Ralf J. BraunMario G. MirisolaDina Petranovic

subject

Microbiological TechniquesProgrammed cell deathTime FactorsCell Deathved/biologyved/biology.organism_classification_rank.speciesCalorie restrictionSaccharomyces cerevisiaeMycologySaccharomyces cerevisiaeGeneral MedicineBiologybiology.organism_classificationApplied Microbiology and BiotechnologyMicrobiologyUnicellular organismYeastCell biologyyeast aging. chronological aging methods in yeast geneticsSettore BIO/13 - Biologia ApplicataViability assayModel organismCell aging

description

For millennia, yeast has been exploited to obtain fermentation products, such as foods and beverages. For c. 50 years, yeast has been an established model organism for basic and applied research, and more specifically, for c. 15 years, this unicellular organism has been applied to dissect molecular mechanisms of cell aging and programmed cell death. In this review, we present an overview of approaches to study cell aging and death in yeast, including lifespan assessments, calorie restriction, cell viability, survival, and death markers.

yearjournalcountryeditionlanguage
2014-01-01FEMS Yeast Research
https://doi.org/10.1111/1567-1364.12112