Aung-Htut May T, Ayer Anita, Breitenbach Michael, Dawes Ian W
School of Biotechnology and Biomolecular Sciences, University of New South Wales, Sydney, NSW, 2052, Australia,
Subcell Biochem. 2012;57:13-54. doi: 10.1007/978-94-007-2561-4_2.
Oxidative damage to cellular constituents has frequently been associated with aging in a wide range of organisms. The power of yeast genetics and biochemistry has provided the opportunity to analyse in some detail how reactive oxygen and nitrogen species arise in cells, how cells respond to the damage that these reactive species cause, and to begin to dissect how these species may be involved in the ageing process. This chapter reviews the major sources of reactive oxygen species that occur in yeast cells, the damage they cause and how cells sense and respond to this damage.
细胞成分的氧化损伤在众多生物体中常常与衰老相关。酵母遗传学和生物化学的强大力量为详细分析细胞中活性氧和氮物种如何产生、细胞如何应对这些活性物种造成的损伤以及开始剖析这些物种如何参与衰老过程提供了机会。本章综述了酵母细胞中活性氧物种的主要来源、它们造成的损伤以及细胞如何感知和应对这种损伤。
