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Articles de revues sur le sujet « Saccharomyces cerevisiae, healthy aging »

Auteur : Grafiati

Publié le 9 mars 2023

Mis à jour le 31 juillet 2025

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1

Alugoju, Phaniendra, Chella Perumal Palanisamy, Naga Venkata Anusha Anthikapalli, et al. "Exploring the anti-aging potential of natural products and plant extracts in budding yeast Saccharomyces cerevisiae: A review." F1000Research 12 (December 17, 2024): 1265. https://doi.org/10.12688/f1000research.141669.2.

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Historically, plant derived natural products and their crude extracts have been used to treat a wide range of ailments across the world. Biogerontology research aims to explore the molecular basis of aging and discover new anti-aging therapeutic compounds or formulations to combat the detrimental effects of aging and promote a healthy life span. The budding yeast Saccharomyces cerevisiae has been, and continues to be, an indispensable model organism in the field of biomedical research for discovering the molecular basis of aging S. cerevisiae has preserved nutritional signaling pathways (such

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Su, Wei-Hsuan, Omar Ocegueda, Catherine Choi, et al. "SPERMIDINE TOXICITY IN MITOCHONDRIAL DNA-DEFICIENT SACCHAROMYCES CEREVISIAE." Innovation in Aging 6, Supplement_1 (2022): 444–45. http://dx.doi.org/10.1093/geroni/igac059.1740.

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Abstract Mitochondrial dysfunction is thought to play a significant role in aging and in manyhuman diseases. Over the last 20 years or so, a number of drugs have been found toextend lifespan in model organisms. Using ethidium bromide to deplete the yeastSaccharomyces cerevisiae of its mitochondrial DNA (mtDNA), we evaluated thedependence on functional mitochondrial in the action of five of these lifespan-extending compounds; dinitrophenol, metformin, rapamycin, resveratrol, andspermidine. None of them extended lifespan in mtDNA-deficient cells, demonstratinga requirement for functional mitocho

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Begum, Farhana, Jaroslav Kristof, Md Jahangir Alam, et al. "Exploring the Role of Microplasma for Controlling Cellular Senescence in Saccharomyces cerevisiae." Molecules 30, no. 9 (2025): 1970. https://doi.org/10.3390/molecules30091970.

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Cellular senescence plays a pivotal role in aging and stress response mechanisms. Controlling cellular senescence is essential for developing novel techniques to prevent aging or aging-related diseases and promote a healthy lifespan. This study explores the efficiency of cold atmospheric microplasma (CAM) for controlling cellular senescence in yeast Saccharomyces cerevisiae. Reactive oxygen and nitrogen species (RONS) generated by CAM influence key processes, such as the regulation of oxidative stress, alterations in membrane potential, and senescence-related epigenetic modifications. As a mar

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Ogita, Akira, Wakae Murata, Marina Hasegawa, et al. "PROLONGATION OF HUMAN LIFESPAN BY IMMATURE PEAR EXTRACT MEDIATED SIRTUIN-RELATED GENE EXPRESSION." Innovation in Aging 3, Supplement_1 (2019): S97. http://dx.doi.org/10.1093/geroni/igz038.365.

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Abstract Demographics of the world are changing rapidly with older populations growing at an unprecedented rate. Cellular senescence, a decline of cellular function due to aging, causes gradual loss of physiological functions. Several cellular senescence-related chronic diseases, such as metabolic syndrome, cardiovascular disease, cancer, osteoporosis, diabetes, and hypertension, negatively affect the quality of human life. Intervention in the cellular senescence process may reduce these incidences and slow the progression of age-related diseases, while contributing to the longevity of healthy

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Su, Wei-Hsuan, Jessica Smith, Evien Cheng, and Samuel Schriner. "EXPRESSION OF THE TARDIGRADE DAMAGE SUPPRESSOR PROTEIN IN THE YEAST SACCHAROMYCES CEREVISIAE." Innovation in Aging 7, Supplement_1 (2023): 770. http://dx.doi.org/10.1093/geroni/igad104.2489.

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Abstract Tardigrades are resilient organisms that can tolerate extremes in temperature, pH, pressure, and salinity. They are also exceptionally resistant to starvation, dehydration, and irradiation. The damage suppressor (Dsup) protein is thought to be unique to tardigrades and may act by coating and protecting nuclear DNA, particularly the nucleosomes. Nuclear DNA damage and mutation may be one of the driving forces of the aging process. In addition, there has been demonstrated a clear relationship between stress tolerance and aging. In this study, we are asking whether Dsup, when expressed i

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Kaya, Alaattin. "EVIDENCE THAT CONSERVED ESSENTIAL GENES ARE ENRICHED FOR PRO-LONGEVITY FACTORS." Innovation in Aging 7, Supplement_1 (2023): 769–70. http://dx.doi.org/10.1093/geroni/igad104.2487.

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Abstract At the cellular level, many aspects of aging are conserved across species. This has been demonstrated by numerous studies in simple model organisms like Saccharomyces cerevisiae, Caenorhabdits elegans, and Drosophila melanogaster. Functional genomic studies in these models have contributed enormously to our understanding of conserved genetic pathways influencing aging in evolutionarily divergent organisms. From this perspective, essential genes that are evolutionarily constrained and functionally conserved should be more relevant to the regulation and evolution of aging. However, beca

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Kitanovic, Ana, and Stefan Wölfl. "Fructose-1,6-bisphosphatase mediates cellular responses to DNA damage and aging in Saccharomyces cerevisiae." Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis 594, no. 1-2 (2006): 135–47. http://dx.doi.org/10.1016/j.mrfmmm.2005.08.005.

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Romano, Patrizia, Giacomo Braschi, Gabriella Siesto, Francesca Patrignani, and Rosalba Lanciotti. "Role of Yeasts on the Sensory Component of Wines." Foods 11, no. 13 (2022): 1921. http://dx.doi.org/10.3390/foods11131921.

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The aromatic complexity of a wine is mainly influenced by the interaction between grapes and fermentation agents. This interaction is very complex and affected by numerous factors, such as cultivars, degree of grape ripeness, climate, mashing techniques, must chemical–physical characteristics, yeasts used in the fermentation process and their interactions with the grape endogenous microbiota, process parameters (including new non-thermal technologies), malolactic fermentation (when desired), and phenomena occurring during aging. However, the role of yeasts in the formation of aroma compounds h

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Shalamitskiy, Maksim Yu, Tatiana N. Tanashchuk, Sofia N. Cherviak, Egor A. Vasyagin, Nikolai V. Ravin, and Andrey V. Mardanov. "Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content." Foods 12, no. 20 (2023): 3816. http://dx.doi.org/10.3390/foods12203816.

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Ethyl carbamate, the ethyl ester of carbamic acid, has been identified in fermented foods and alcoholic beverages. Since ethyl carbamate is a probable human carcinogen, reduction of its content is important for food safety and human health. In alcoholic beverages, ethyl carbamate is mostly formed from the reaction of ethanol with urea, citrulline and carbamyl phosphate during fermentation and storage. These precursors are generated from arginine metabolism by wine yeasts and lactic acid bacteria. This review summarizes the mechanisms of ethyl carbamate formation, its impact on human health and

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Liu, Gang, Lei Yu, Yordan Martínez, et al. "Dietary Saccharomyces cerevisiae Cell Wall Extract Supplementation Alleviates Oxidative Stress and Modulates Serum Amino Acids Profiles in Weaned Piglets." Oxidative Medicine and Cellular Longevity 2017 (2017): 1–7. http://dx.doi.org/10.1155/2017/3967439.

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This research aims to evaluate the effects of dietary supplementation with Saccharomyces cerevisiae cell wall extract (SCCWE) on growth performance, oxidative stress, intestinal morphology, and serum amino acid concentration in weaned piglets. Utilizing a completely randomized design, 40 healthy piglets weaned at 21 d were grouped into 4 experimental treatments with 10 pigs per treatment group. Treatments consisted of a basal diet (T0), a basal diet with a 0.05% SCCWE (T1), a basal diet with a 0.10% SCCWE (T2), and a basal diet with a 0.15% SCCWE (T3). SCCWE supplementation increased the avera

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Mołoń, Mateusz, Karolina Stępień, Patrycja Kielar, et al. "Actin-Related Protein 4 and Linker Histone Sustain Yeast Replicative Ageing." Cells 11, no. 17 (2022): 2754. http://dx.doi.org/10.3390/cells11172754.

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Ageing is accompanied by dramatic changes in chromatin structure organization and genome function. Two essential components of chromatin, the linker histone Hho1p and actin-related protein 4 (Arp4p), have been shown to physically interact in Saccharomyces cerevisiae cells, thus maintaining chromatin dynamics and function, as well as genome stability and cellular morphology. Disrupting this interaction has been proven to influence the stability of the yeast genome and the way cells respond to stress during chronological ageing. It has also been proven that the abrogated interaction between thes

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Lewis, Kim. "Programmed Death in Bacteria." Microbiology and Molecular Biology Reviews 64, no. 3 (2000): 503–14. http://dx.doi.org/10.1128/mmbr.64.3.503-514.2000.

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SUMMARY Programmed cell death (PCD) in bacteria plays an important role in developmental processes, such as lysis of the mother cell during sporulation of Bacillus subtilis and lysis of vegetative cells in fruiting body formation of Myxococcus xanthus. The signal transduction pathway leading to autolysis of the mother cell includes the terminal sporulation sigma factor EςK, which induces the synthesis of autolysins CwlC and CwlH. An activator of autolysin in this and other PCD processes is yet to be identified. Autolysis plays a role in genetic exchange in Streptococcus pneumoniae, and the gen

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Marangon, Matteo, Poppy Seeley, Erica Barocci, et al. "Effect of Interspecific Yeast Hybrids for Secondary In-Bottle Alcoholic Fermentation of English Sparkling Wines." Foods 12, no. 10 (2023): 1995. http://dx.doi.org/10.3390/foods12101995.

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In sparkling winemaking, only a few yeast strains are regularly used for the secondary in-bottle alcoholic fermentation (SiBAF). Recently, advances in yeast development programs have yielded new breeds of interspecific wine yeast hybrids that ferment efficiently while producing novel flavors and aromas. In this work, the chemical and sensorial impacts of the use of interspecific yeast hybrids for SiBAF were studied using three commercial English base wines prepared for SiBAF using two commercial and four novel interspecific hybrids. After 12 months of lees aging, the chemical and macromolecula

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Holbrook, M. A., and J. R. Menninger. "Erythromycin Slows Aging of Saccharomyces cerevisiae." Journals of Gerontology Series A: Biological Sciences and Medical Sciences 57, no. 1 (2002): B29—B36. http://dx.doi.org/10.1093/gerona/57.1.b29.

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Kennedy, Brian K., and Leonard Guarente. "Genetic analysis of aging in Saccharomyces cerevisiae." Trends in Genetics 12, no. 9 (1996): 355–59. http://dx.doi.org/10.1016/s0168-9525(96)80018-7.

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Cohen, Aviv, Esther Weindling, Efrat Rabinovich, et al. "Water-Transfer Slows Aging in Saccharomyces cerevisiae." PLOS ONE 11, no. 2 (2016): e0148650. http://dx.doi.org/10.1371/journal.pone.0148650.

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Longo, Valter D., Gerald S. Shadel, Matt Kaeberlein, and Brian Kennedy. "Replicative and Chronological Aging in Saccharomyces cerevisiae." Cell Metabolism 16, no. 1 (2012): 18–31. http://dx.doi.org/10.1016/j.cmet.2012.06.002.

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Peters, Theodore W., Matthew J. Rardin, Gregg Czerwieniec, et al. "Tor1 regulates protein solubility in Saccharomyces cerevisiae." Molecular Biology of the Cell 23, no. 24 (2012): 4679–88. http://dx.doi.org/10.1091/mbc.e12-08-0620.

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Accumulation of insoluble protein in cells is associated with aging and aging-related diseases; however, the roles of insoluble protein in these processes are uncertain. The nature and impact of changes to protein solubility during normal aging are less well understood. Using quantitative mass spectrometry, we identify 480 proteins that become insoluble during postmitotic aging in Saccharomyces cerevisiae and show that this ensemble of insoluble proteins is similar to those that accumulate in aging nematodes. SDS-insoluble protein is present exclusively in a nonquiescent subpopulation of postm

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D'Mello, N. P., and S. M. Jazwinski. "Telomere length constancy during aging of Saccharomyces cerevisiae." Journal of Bacteriology 173, no. 21 (1991): 6709–13. http://dx.doi.org/10.1128/jb.173.21.6709-6713.1991.

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Chen, Xiao-Fen, Fei-Long Meng, and Jin-Qiu Zhou. "Telomere Recombination Accelerates Cellular Aging in Saccharomyces cerevisiae." PLoS Genetics 5, no. 6 (2009): e1000535. http://dx.doi.org/10.1371/journal.pgen.1000535.

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21

Blomme, Arnaud, Allan Mac'Cord, Francis E. Sluse, and Gregory Mathy. "Proteomic evolution of Saccharomyces cerevisiae during chronological aging." Biochimica et Biophysica Acta (BBA) - Bioenergetics 1797 (July 2010): 58. http://dx.doi.org/10.1016/j.bbabio.2010.04.189.

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22

Setiyoningrum, F., G. Priadi, and F. Afiati. "Chemical properties of solo black garlic fermented by Saccharomyces cerevisiae." IOP Conference Series: Earth and Environmental Science 976, no. 1 (2022): 012044. http://dx.doi.org/10.1088/1755-1315/976/1/012044.

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Abstract Several research report shown a fermentation could increase or produce a new compound in a material. Research of solo black garlic involved fermentation process of fresh garlic prior to aging process was limited. The aim of this research was to examine chemical properties of solo black garlic fermented in medium containing S. cerevisiae before its aged. The variance result shown that there was an interaction between fermentation and aging time on its antioxidant capacity, total flavonoids and total polyphenol significantly. The treatment of fermentation of fresh solo garlic in medium

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Velenosi, Matteo, Pasquale Crupi, Rocco Perniola, et al. "Color Stabilization of Apulian Red Wines through the Sequential Inoculation of Starmerella bacillaris and Saccharomyces cerevisiae." Molecules 26, no. 4 (2021): 907. http://dx.doi.org/10.3390/molecules26040907.

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Mixed fermentation using Starmerella bacillaris and Saccharomyces cerevisiae has gained attention in recent years due to their ability to modulate the qualitative parameters of enological interest, such as the color intensity and stability of wine. In this study, three of the most important red Apulian varieties were fermented through two pure inoculations of Saccharomyces cerevisiae strains or the sequential inoculation of Saccharomyces cerevisiae after 48 h from Starmerella bacillaris. The evolution of anthocyanin profiles and chromatic characteristics were determined in the produced wines a

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Jazwinski, S. M. "Aging and senescence of the budding yeast Saccharomyces cerevisiae." Molecular Microbiology 4, no. 3 (1990): 337–43. http://dx.doi.org/10.1111/j.1365-2958.1990.tb00601.x.

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Bitterman, Kevin J., Oliver Medvedik, and David A. Sinclair. "Longevity Regulation in Saccharomyces cerevisiae: Linking Metabolism, Genome Stability, and Heterochromatin." Microbiology and Molecular Biology Reviews 67, no. 3 (2003): 376–99. http://dx.doi.org/10.1128/mmbr.67.3.376-399.2003.

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SUMMARY When it was first proposed that the budding yeast Saccharomyces cerevisiae might serve as a model for human aging in 1959, the suggestion was met with considerable skepticism. Although yeast had proved a valuable model for understanding basic cellular processes in humans, it was difficult to accept that such a simple unicellular organism could provide information about human aging, one of the most complex of biological phenomena. While it is true that causes of aging are likely to be multifarious, there is a growing realization that all eukaryotes possess surprisingly conserved longevi

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Benetti, Fábia, Thanise Antunes Dias, Jorge Alberto Vieira Costa, and Telma Elita Bertolin. "Caloric restriction and Spirulina platensis extract against ferrous ion (Fe2+) in the aging of Saccharomyces cerevisiae cells deleted to the SIR2 gene." Research, Society and Development 9, no. 8 (2020): e662986210. http://dx.doi.org/10.33448/rsd-v9i8.6210.

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The aging process is aggravated by the presence of a high load of oxidative stress associated with the body's imbalance concerning certain metals, with emphasis on iron. Spirulina platensis extract (SP) and caloric restriction (CR) are nutritional interventions capable to mitigate the effects of aging-related diseases. The objective of this study was to determine the effects of SP and CR against ferrous ion on the aging of Saccharomyces cerevisiae deleted of SIR2 gene. Methods: Saccharomyces cerevisiae standard (WT) and sir2Δ strains, cultured in 2% or 0.5% (CR) glucose YPD media, whether expo

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Nasuti, Chiara, Jennifer Ruffini, Laura Sola, et al. "Sour Beer as Bioreservoir of Novel Craft Ale Yeast Cultures." Microorganisms 11, no. 9 (2023): 2138. http://dx.doi.org/10.3390/microorganisms11092138.

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The increasing demand for craft beer is driving the search for novel ale yeast cultures from brewing-related wild environments. The focus of bioprospecting for craft cultures is to identify feral yeasts suitable to imprint unique sensorial attributes onto the final product. Here, we integrated phylogenetic, genotypic, genetic, and metabolomic techniques to demonstrate that sour beer during aging in wooden barrels is a source of suitable craft ale yeast candidates. In contrast to the traditional lambic beer maturation phase, during the aging of sour-matured production-style beer, different biot

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Kirchman, Paul A., Sangkyu Kim, Chi-Yung Lai, and S. Michal Jazwinski. "Interorganelle Signaling Is a Determinant of Longevity in Saccharomyces cerevisiae." Genetics 152, no. 1 (1999): 179–90. http://dx.doi.org/10.1093/genetics/152.1.179.

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Abstract Replicative capacity, which is the number of times an individual cell divides, is the measure of longevity in the yeast Saccharomyces cerevisiae. In this study, a process that involves signaling from the mitochondrion to the nucleus, called retrograde regulation, is shown to determine yeast longevity, and its induction resulted in postponed senescence. Activation of retrograde regulation, by genetic and environmental means, correlated with increased replicative capacity in four different S. cerevisiae strains. Deletion of a gene required for the retrograde response, RTG2, eliminated t

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McCleary, David F., and Jasper Rine. "Nutritional Control of Chronological Aging and Heterochromatin in Saccharomyces cerevisiae." Genetics 205, no. 3 (2017): 1179–93. http://dx.doi.org/10.1534/genetics.116.196485.

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Sorokin, Maksim, Dmitry Knorre, and Fedor Severin. "Early manifestations of replicative aging in the yeast Saccharomyces cerevisiae." Microbial Cell 1, no. 1 (2014): 37–42. http://dx.doi.org/10.15698/mic2014.01.122.

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Yiu, G., A. McCord, A. Wise, et al. "Pathways Change in Expression During Replicative Aging in Saccharomyces cerevisiae." Journals of Gerontology Series A: Biological Sciences and Medical Sciences 63, no. 1 (2008): 21–34. http://dx.doi.org/10.1093/gerona/63.1.21.

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Ashrafi, K., D. Sinclair, J. I. Gordon, and L. Guarente. "Passage through stationary phase advances replicative aging in Saccharomyces cerevisiae." Proceedings of the National Academy of Sciences 96, no. 16 (1999): 9100–9105. http://dx.doi.org/10.1073/pnas.96.16.9100.

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MacCord, Allan, Gregory Mathy, Pierre Leprince, Edwin de Pauw, and Francis E. Sluse. "S14.7 Impact of chronological aging on mitoproteome of Saccharomyces cerevisiae." Biochimica et Biophysica Acta (BBA) - Bioenergetics 1777 (July 2008): S101. http://dx.doi.org/10.1016/j.bbabio.2008.05.395.

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Biliński, Tomasz, and Grzegorz Bartosz. "Hypothesis: cell volume limits cell divisions." Acta Biochimica Polonica 53, no. 4 (2006): 833–35. http://dx.doi.org/10.18388/abp.2006_3313.

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Mammalian somatic cells and also cells of the yeast Saccharomyces cerevisiae are capable of undergoing a limited number of divisions. Reaching the division limit is referred to, apparently not very fortunately, as replicative aging. A common feature of S. cerevisiae cells and fibroblasts approaching the limit of cell divisions in vitro is attaining giant volumes. In yeast cells this phenomenon is an inevitable consequence of budding so it is not causally related to aging. Therefore, reaching a critically large cell volume may underlie the limit of cell divisions. A similar phenomenon may limit

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Wang, Shaoyu. "Leveraging budding yeast Saccharomyces cerevisiae for discovering aging modulation substances for functional food." Functional Foods in Health and Disease 9, no. 5 (2019): 297. http://dx.doi.org/10.31989/ffhd.v9i5.575.

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Background: Discovery of bioactive substances contained in functional food and the mechanism of their aging modulation are imperative steps in developing better, potent and safer functional food for promoting health and compression of morbidity in the aging population. Budding yeast (Saccharomyces cerevisiae) is invaluable model organism for aging modulation and bioactive compounds discovery. In this paper we have conceptualised a framework for achieving such aim. This framework consists of four components: discovering targets for aging modulation, discovering and validating caloric restrictio

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Fabrizio, Paola, Luisa Battistella, Raffaello Vardavas, et al. "Superoxide is a mediator of an altruistic aging program in Saccharomyces cerevisiae." Journal of Cell Biology 166, no. 7 (2004): 1055–67. http://dx.doi.org/10.1083/jcb.200404002.

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Aging is believed to be a nonadaptive process that escapes the force of natural selection. Here, we challenge this dogma by showing that yeast laboratory strains and strains isolated from grapes undergo an age- and pH-dependent death with features of mammalian programmed cell death (apoptosis). After 90–99% of the population dies, a small mutant subpopulation uses the nutrients released by dead cells to grow. This adaptive regrowth is inversely correlated with protection against superoxide toxicity and life span and is associated with elevated age-dependent release of nutrients and increased m

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Hwang, Hye-Seon, Kwang-Rim Baek, and Seung-Oh Seo. "Retinal Production by Precision Fermentation of Saccharomyces cerevisiae." Fermentation 11, no. 4 (2025): 214. https://doi.org/10.3390/fermentation11040214.

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Retinoids, including retinol, retinal, and retinoic acid, are a group of vitamin A derivatives with skin-improving effects. Retinoic acid is highly effective for skin anti-aging but can cause irritation, requiring a prescription. Retinol, a less irritating alternative, needs conversion to retinal and then retinoic acid in the skin, whereas direct absorption of retinal enhances efficacy by bypassing this conversion process. This study aimed to produce retinal through precision fermentation using metabolically engineered Saccharomyces cerevisiae. The introduction of heterologous retinal biosynth

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Stępień, Karolina, Dominik Wojdyła, Katarzyna Nowak, and Mateusz Mołoń. "Impact of curcumin on replicative and chronological aging in the Saccharomyces cerevisiae yeast." Biogerontology 21, no. 1 (2019): 109–23. http://dx.doi.org/10.1007/s10522-019-09846-x.

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Abstract Curcumin is a biologically active compound of vegetable origin which has a hormetic effect. Pro-health and anti-aging properties of curcumin have been known for years. The main benefit of curcumin is thought to be its anti-oxidative action. Despite vast amount of data confirming age-delaying activity of curcumin in various groups of organisms, so far little has been discovered about curcumin’s impact on cell aging in the experimental model of the Saccharomyces cerevisiae budding yeast. We have been able to demonstrate that curcumin significantly increases oxidative stress and accelera

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Alugoju, Phaniendra, Chella Perumal Palanisamy, Naga Venkata Anusha Anthikapalli, et al. "Exploring the anti-aging potential of natural products and plant extracts in budding yeast Saccharomyces cerevisiae: A review." F1000Research 12 (October 4, 2023): 1265. http://dx.doi.org/10.12688/f1000research.141669.1.

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Aging is an inevitable multifactorial process associated with a decline in physiological functioning accompanied by a predisposition to a plethora of chronic ailments. Emerging anti-aging research studies using different model organisms have enabled scientists to uncover underlying molecular mechanisms of aging. Notably, the budding yeast Saccharomyces cerevisiae has been, and continues to be an indispensable model organism in the field of biomedical research for discovering the molecular causes of aging as well as the anti-aging potential of natural/synthetic compounds and plant extracts. Bes

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Arlia-Ciommo, Anthony, Anna Leonov, Amanda Piano, Veronika Svistkova, and Vladimir Titorenko. "Cell-autonomous mechanisms of chronological aging in the yeast Saccharomyces cerevisiae." Microbial Cell 1, no. 6 (2014): 163–78. http://dx.doi.org/10.15698/mic2014.06.152.

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Lefevre, Sophie D., Carlo W. Roermund, Ronald J. A. Wanders, Marten Veenhuis, and Ida J. Klei. "The significance of peroxisome function in chronological aging of Saccharomyces cerevisiae." Aging Cell 12, no. 5 (2013): 784–93. http://dx.doi.org/10.1111/acel.12113.

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Kaya, Alaattin, Alexei V. Lobanov, and Vadim N. Gladyshev. "Evidence that mutation accumulation does not cause aging in Saccharomyces cerevisiae." Aging Cell 14, no. 3 (2015): 366–71. http://dx.doi.org/10.1111/acel.12290.

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van der Laan, Kiran J., Julie Naulleau, Viraj G. Damle, et al. "Toward Using Fluorescent Nanodiamonds To Study Chronological Aging in Saccharomyces cerevisiae." Analytical Chemistry 90, no. 22 (2018): 13506–13. http://dx.doi.org/10.1021/acs.analchem.8b03431.

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Manshin, Dmitrii, Maria Kuntsova, Alexey Shilenko, and Anastasia Andreeva. "Probiotic yeast <i>Saccharomyces cerevisiae var. boulardii</i>: properties and peculiarities of use in functional foods development." Functional Foods in Health and Disease 15, no. 5 (2025): 296–315. https://doi.org/10.31989/ffhd.v15i5.1482.

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The unconscious human consumption of probiotic microorganisms due to fermented foods in the daily diet has lasted for many centuries. Meanwhile, the transition to the conscious use of probiotic biopotential in a healthy diet dates back only to the beginning of the previous century. It is associated with the development of the concept of functional food. The yeast Saccharomyces cerevisiae var. boulardii, discovered in the 1920s, is the only eukaryotic probiotic microorganism registered. The probiotic activity of Saccharomyces cerevisiae var. boulardii is determined by antimicrobial, antitoxin,

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Ha, Cheol Woong, and Won-Ki Huh. "The implication of Sir2 in replicative aging and senescence in Saccharomyces cerevisiae." Aging 3, no. 3 (2011): 319–24. http://dx.doi.org/10.18632/aging.100299.

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Barbero-Úriz, Óscar, Marta Valenti, María Molina, Teresa Fernández-Acero, and Víctor J. Cid. "Modeling Necroptotic and Pyroptotic Signaling in Saccharomyces cerevisiae." Biomolecules 15, no. 4 (2025): 530. https://doi.org/10.3390/biom15040530.

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The yeast Saccharomyces cerevisiae is the paradigm of a eukaryotic model organism. In virtue of a substantial degree of functional conservation, it has been extensively exploited to understand multiple aspects of the genetic, molecular, and cellular biology of human disease. Many aspects of cell signaling in cancer, aging, or metabolic diseases have been tackled in yeast. Here, we review the strategies undertaken throughout the years for the development of humanized yeast models to study regulated cell death (RCD) pathways in general, and specifically, those related to innate immunity and infl

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Bhattacharya, Somanon, Tejas Bouklas, and Bettina C. Fries. "Replicative Aging in Pathogenic Fungi." Journal of Fungi 7, no. 1 (2020): 6. http://dx.doi.org/10.3390/jof7010006.

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Candida albicans, Candida auris, Candida glabrata, and Cryptococcus neoformans are pathogenic yeasts which can cause systemic infections in immune-compromised as well as immune-competent individuals. These yeasts undergo replicative aging analogous to a process first described in the nonpathogenic yeast Saccharomyces cerevisiae. The hallmark of replicative aging is the asymmetric cell division of mother yeast cells that leads to the production of a phenotypically distinct daughter cell. Several techniques to study aging that have been pioneered in S. cerevisiae have been adapted to study aging

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Yuan, Yuan, Jia-ying Lin, Hong-jing Cui, et al. "PCK1 Deficiency Shortens the Replicative Lifespan of Saccharomyces cerevisiae through Upregulation of PFK1." BioMed Research International 2020 (February 12, 2020): 1–10. http://dx.doi.org/10.1155/2020/3858465.

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The cytosolic isozyme of phosphoenolpyruvate carboxykinase (PCK1) was the first rate-limiting enzyme in the gluconeogenesis pathway, which exerted a critical role in maintaining the blood glucose levels. PCK1 has been established to be involved in various physiological and pathological processes, including glucose metabolism, lipid metabolism, diabetes, and tumorigenesis. Nonetheless, the association of PCK1 with aging process and the detailed underlying mechanisms of PCK1 on aging are still far to be elucidated. Hence, we herein constructed the PCK1-deficient (pck1Δ) and PCK1 overexpression (

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Khandaker, AM, and A. Koc. "Deletion of mitochondrial inorganic pyrophosphatase gene extends life span in haploid yeast (Saccharomyces cerevisiae)." Journal of Biodiversity Conservation and Bioresource Management 3, no. 2 (2018): 69–76. http://dx.doi.org/10.3329/jbcbm.v3i2.36030.

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Aging is a universal but poorly understood biological process and its underlying mechanisms are under intensive study. Mitochondria have a central role in the studies of aging hence they supply the majority of the organisms’ energy requirement from biological fuels. However, the role of mitochondria in the aging process is more complicated than the proposed theories of aging. We addressed a question by asking whether deletion to mitochondrial metabolism genes can extend life span in haploid cell of Saccharomyces cerevisiae (yeast). In this study, strains derived from the yeast open reading fra

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Takeda, Ryuji, Norio Kanesugi, Michiyo Kanesugi, Syukuko Ebihara, and Shigeru Imai. "Effects of Saccharomyces cerevisiae NK-1 on stool frequency and volume in healthy individuals with infrequent bowel movements: a randomized, placebo, placebo controlled, double-blind study." Functional Foods in Health and Disease 8, no. 9 (2018): 462. http://dx.doi.org/10.31989/ffhd.v8i9.545.

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Background: Constipation and other symptoms of gastrointestinal discomfort, such as abdominal swelling, are common among healthy individuals and have a significant impact on quality of life. Despite the known contribution of gut microbiomes to this pathology, little is known regarding which groups of microorganisms play a key role. Yeasts have been used for fermenting foods since ancient times. Saccharomyces cerevisiae is a type of yeast used for industrial and pharmaceutical purposes in the genetic and medical fields because it is unicellular with a simple biological structure. Yeast also hel

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