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.
Mirisola, M.G., Braun, R.J., Petranovic, D. (2014). Approaches to study yeast cell aging and death. FEMS YEAST RESEARCH, 14(1), 109-118 [10.1111/1567-1364.1211].
Approaches to study yeast cell aging and death
MIRISOLA, Mario Giuseppe;
2014-01-01
Abstract
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.
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