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Sugar-induced apoptosis in yeast cells
Year:
2003
Source of publication :
FEMS Yeast Research
Authors :
Dor-Hefetz, Edan
;
.
Granot, David
;
.
Volume :
4
Co-Authors:
Granot, D., Institute of Field and Garden Crops, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet-Dagan 50250, Israel
Levine, A., Department of Plant Sciences, Hebrew University of Jerusalem, Givat-Ram, Jerusalem 91904, Israel
Dor-Hefetz, E., Institute of Field and Garden Crops, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet-Dagan 50250, Israel
Facilitators :
From page:
7
To page:
13
(
Total pages:
7
)
Abstract:
Sugars induce death of Saccharomyces cerevisiae within a few hours in the absence of additional nutrients to support growth; by contrast, cells incubated in water or in the presence of other nutrients without sugar remain viable for weeks. Here we show that this sugar-induced cell death (SICD) is characterized by rapid production of reactive oxygen species (ROS), RNA and DNA degradation, membrane damage, nucleus fragmentation and cell shrinkage. Addition of ascorbic acid to sugar-incubated cells prevents SICD, indicating that SICD is initiated by ROS. The lack of a protection mechanism against SICD suggests that sugars use to be the limiting nutrients for yeast and are probably depleted before all other nutrients. Being the limiting nutrient, sugars became the growth-stimulating agent, signaling the presence of sufficient nutrients for growth, but in the absence of the complementing nutrients they induce apoptotic death. © 2003 Federation of European Microbiological Societies. Published by Elsevier B.V. All rights reserved.
Note:
Related Files :
apoptosis
carbohydrates
DNA
nutrient
protection
reactive oxygen species
RNA
RNA degradation
sugar
yeast cell
Show More
Related Content
More details
DOI :
10.1016/S1567-1356(03)00154-5
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
25275
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:13
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Scientific Publication
Sugar-induced apoptosis in yeast cells
4
Granot, D., Institute of Field and Garden Crops, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet-Dagan 50250, Israel
Levine, A., Department of Plant Sciences, Hebrew University of Jerusalem, Givat-Ram, Jerusalem 91904, Israel
Dor-Hefetz, E., Institute of Field and Garden Crops, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet-Dagan 50250, Israel
Sugar-induced apoptosis in yeast cells
Sugars induce death of Saccharomyces cerevisiae within a few hours in the absence of additional nutrients to support growth; by contrast, cells incubated in water or in the presence of other nutrients without sugar remain viable for weeks. Here we show that this sugar-induced cell death (SICD) is characterized by rapid production of reactive oxygen species (ROS), RNA and DNA degradation, membrane damage, nucleus fragmentation and cell shrinkage. Addition of ascorbic acid to sugar-incubated cells prevents SICD, indicating that SICD is initiated by ROS. The lack of a protection mechanism against SICD suggests that sugars use to be the limiting nutrients for yeast and are probably depleted before all other nutrients. Being the limiting nutrient, sugars became the growth-stimulating agent, signaling the presence of sufficient nutrients for growth, but in the absence of the complementing nutrients they induce apoptotic death. © 2003 Federation of European Microbiological Societies. Published by Elsevier B.V. All rights reserved.
Scientific Publication
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