Regulace chronologického stárnutí u kvasinek

Fedorová, Viktória

After exhausting the nutrients from medium, yeast cells enter the stacionary phase, in which they adapt their metabolism and physiological functions and undergo chronological ageing characterized by a non-dividing, or only slowly-dividing cell state. This type of ageing is comparable with post-mitotic ageing of cells in higher eukaryotes. Chronologically aged yeast populations form two subpopulations of interdependent cells in liquid cultures as well as in colonies grown on solid media. Chronological ageing is understood as a period of time during which yeast population is able to survive in the stacionary phase, and is regulated by caloric restriction and evolutionary conserved pathways, which respond to various substances, such as carbon or amino acids. Metabolites produced by cellular processes or various chemicals found in the natural environment of these single-celled organisms also have regulatory effects on yeast chronological ageing. Key words: yeast, Saccharomyces cerevisiae, stationary phase, chronological ageing of yeast, cell differentiation, regulatory pathways, metabolites

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