title: Approaches to study yeast cell aging and death.
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.
authors.affiliation: Di.Bi.M.eF. Universita' di Palermo, Palermo, Italy.
authors.forename: Mario G
authors.initials: MG
authors.lastname: Mirisola
authors.forename: Ralf J
authors.initials: RJ
authors.lastname: Braun
authors.forename: Dina
authors.initials: D
authors.lastname: Petranovic
mesh_terms: D016923:Cell Death; D008828:Microbiological Techniques / Q000379:methods; D009172:Mycology / Q000379:methods; D012441:Saccharomyces cerevisiae / Q000254:growth & development / Q000378:metabolism / Q000502:physiology*; D013997:Time Factors
keywords: Saccharomyces cerevisiae; chronological life span; oxidative stress; replicative life span; yeast cell death; yeast survival