April 2014
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A New Way of Determining the Life of Yeast Cell

Researchers at Johns Hopkins University have discovered a new way in which the energy biochemistry determines the life of yeast cell, is a discovery very valuable to longevity, as it is likely that also works in humans.
Their findings, published in Cell, show that the glucose is strongly influenced by a large complex of enzymes already known to fix the DNA damaged, and that apparently affects the yeast through a chemical process-acetylation.
In a series of experiments, the team of Hopkins showed that when acetylated continuously, the so-called complex enzyme NuA4 causes the yeast cell live longer than it would under normal conditions.
The team modified genetically yeast cell, to imitate the design of a constant in acetylated in the form of the enzyme and another to imitate continuously how acetylated.
Then compared these two samples mutated to a cell in that nothing was genetically altered and found that the constant acetylated that form the cell of yeast can survive without transforming the cells in a 20 percent and that the constant so acetylated had an 80 percent reduction in its useful life in comparison with the cells without altering.
“Due to the complex is NuA4 is highly conserved between species, what we’ve found in the yeast translates to humans”, explains Heng Zhu, assistant professor of pharmacology and the molecular sciences at the Johns Hopkins University School of Medicine.
“What we have revealed about the longevity in the yeast may someday be may translate to human health,” he added. Continue.

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