Gershon H, Gershon D
Department of Immunology, Rappaport Faculty of Medicine, Technion-Israel Institute of Technology, 32000, Haifa, Israel.
Mech Ageing Dev. 2000 Dec 1;120(1-3):1-22. doi: 10.1016/s0047-6374(00)00182-2.
In this review we discuss the yeast as a paradigm for the study of aging. The budding yeast Saccharomyces cerevisiae, which can proliferate in both haploid and diploid states, has been used extensively in aging research. The budding yeast divides asymmetrically to form a 'mother' cell and a bud. Two major approaches, 'budding life span' and 'stationary phase' have been used to determine 'senescence' and 'life span' in yeast. Discrepancies observed in metabolic behavior and longevity between cells studied by these two systems raise questions of how 'life span' in yeast is defined and measured. Added to this variability in experimental approach and results is the variety of yeast strains with different genetic make up used as 'wild type' and experimental organisms. Another problematic genetic point in the published studies on yeast is the use of both diploid and haploid strains. We discuss the inherent, advantageous attributes that make the yeast an attractive choice for modern biological research as well as certain pitfalls in the choice of this model for the study of aging. The significance of the purported roles of the Sir2 gene, histone deacetylases, gene silencing, rDNA circles and stress genes in determination of yeast 'life span' and aging is evaluated. The relationship between cultivation conditions and longevity are assessed. Discrepancies between the yeast and mammalian systems with regard to aging are pointed out. We discuss unresolved problems concerning the suitability of the budding yeast for the study of basic aging phenomena.
在本综述中，我们讨论将酵母作为衰老研究的范例。出芽酵母酿酒酵母能够在单倍体和二倍体状态下增殖，已被广泛应用于衰老研究。出芽酵母不对称分裂形成一个“母”细胞和一个芽。两种主要方法，即“出芽寿命”和“稳定期”，已被用于确定酵母中的“衰老”和“寿命”。通过这两种系统研究的细胞在代谢行为和寿命方面观察到的差异，引发了关于如何定义和测量酵母“寿命”的问题。除了实验方法和结果的这种变异性之外，还有各种具有不同基因组成的酵母菌株被用作“野生型”和实验生物。已发表的关于酵母的研究中另一个有问题的遗传学要点是二倍体和单倍体菌株的使用。我们讨论了使酵母成为现代生物学研究有吸引力选择的内在优势属性以及选择该模型进行衰老研究时的某些陷阱。评估了Sir2基因、组蛋白脱乙酰酶、基因沉默、rDNA环和应激基因在确定酵母“寿命”和衰老中所声称作用的重要性。评估了培养条件与寿命之间的关系。指出了酵母和哺乳动物系统在衰老方面的差异。我们讨论了关于出芽酵母是否适合用于基础衰老现象研究的未解决问题。
