How Yeast Aging Works in the Lab and Vineyard
Author Information
Author(s): Christopher J. Murakami, Valerie Wall, Nathan Basisty, Matt Kaeberlein
Primary Institution: University of Washington
Hypothesis
Are the mechanisms of chronological aging similar in vineyard and laboratory yeast strains?
Conclusion
The study found that vineyard yeast RM11 and laboratory yeast BY4743 exhibit similar chronological aging properties.
Supporting Evidence
- Both RM11 and BY4743 showed increased chronological life span from dietary restriction.
- Buffering the culture medium to pH 6 significantly extended the chronological life span of both strains.
- The study found that acidification of the culture medium limits chronological life span in both vineyard and laboratory strains.
Takeaway
This study shows that both vineyard and lab yeast age in similar ways, which means what we learn from lab yeast can help us understand aging in nature too.
Methodology
The study compared chronological aging in vineyard yeast RM11 and laboratory yeast BY4743 under various conditions, measuring survival and pH changes.
Potential Biases
Potential bias due to the limited genetic diversity of the yeast strains studied.
Limitations
The study primarily focused on two yeast strains and may not represent all yeast species.
Participant Demographics
The study involved two yeast strains: RM11 from a vineyard and BY4743 from a laboratory.
Statistical Information
P-Value
2.0×10−5
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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