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应激对酿酒酵母寿命的影响。

Effect of stress on the life span of the yeast Saccharomyces cerevisiae.

作者信息

Swieciło A, Krawiec Z, Wawryn J, Bartosz G, Biliński T

机构信息

Zamość College of Agriculture, Poland.

出版信息

Acta Biochim Pol. 2000;47(2):355-64.

Abstract

A correlation is known to exist in yeast and other organisms between the cellular resistance to stress and the life span. The aim of this study was to examine whether stress treatment does affect the generative life span of yeast cells. Both heat shock (38 degrees C, 30 min) and osmotic stress (0.3 M NaCl, 1 h) applied cyclically were found to increase the mean and maximum life span of Saccharomyces cerevisiae. Both effects were more pronounced in superoxide dismutase-deficient yeast strains (up to 50% prolongation of mean life span and up to 30% prolongation of maximum life span) than in their wild-type counterparts. These data point to the importance of the antioxidant barrier in the stress-induced prolongation of yeast life span.

摘要

已知在酵母和其他生物体中,细胞对压力的抗性与寿命之间存在相关性。本研究的目的是检验压力处理是否确实会影响酵母细胞的生殖寿命。结果发现,周期性施加的热休克(38摄氏度,30分钟)和渗透胁迫(0.3M氯化钠,1小时)均能增加酿酒酵母的平均寿命和最大寿命。这两种效应在超氧化物歧化酶缺陷型酵母菌株中比在野生型对应菌株中更为明显(平均寿命延长高达50%,最大寿命延长高达30%)。这些数据表明抗氧化屏障在压力诱导的酵母寿命延长中具有重要作用。

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