Effects of calorie restriction on life span of microorganisms.
Effects of calorie restriction on life span of microorganisms.
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DOI：
10.1007/s00253-010-2824-8
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发表时间：
2010-10
影响因子：
5
通讯作者：
Lin, Su-Ju
中科院分区：
文献类型：
--
作者：
Skinner, Craig;Lin, Su-Ju
发芽和分裂酵母等微生物中的卡路里限制(CR)对寿命有很强的影响，而且有充分的证据证明。为了有效地利用CR过程中有限的能量，这些生物从最初的发酵代谢转变为线粒体呼吸。呼吸作用激活了某些保守的长寿因子，如sirtuins，并与有助于提高存活率的广泛生理变化有关。然而，呼吸在CR介导的长寿过程中的重要性仍然存在争议。几种新陈代谢不同的长寿微生物模型的出现使人们能够从新的角度研究CR。大多数CR和寿命研究是在主要发酵的Crabtree阳性酵母酿酒酵母和裂殖酵母中进行的，但对主要是呼吸性Crabtree阴性酵母和专性需氧菌的研究可以为更复杂的哺乳动物对CR的反应提供补充见解。微生物不仅有助于确定CR介导的长寿的保守细胞机制，而且作为自然肠道菌群的一部分，它们还可以直接影响哺乳动物的新陈代谢。在这里，我们讨论了微生物对我们在细胞和有机体水平上对CR和寿命的认识的贡献。
Calorie restriction (CR) in microorganisms such as budding and fission yeasts has a robust and well-documented impact on longevity. In order to efficiently utilize the limited energy during CR, these organisms shift from primarily fermentative metabolism to mitochondrial respiration. Respiration activates certain conserved longevity factors such as sirtuins and is associated with widespread physiological changes that contribute to increased survival. However, the importance of respiration during CR-mediated longevity has remained controversial. The emergence of several novel metabolically distinct microbial models for longevity has enabled CR to be studied from new perspectives. The majority of CR and life span studies have been conducted in the primarily fermentative Crabtree-positive yeasts Saccharomyces cerevisiae and Schizosaccharomyces pombe, but studies in primarily respiratory Crabtree-negative yeast and obligate aerobes can offer complementary insight into the more complex mammalian response to CR. Not only are microorganisms helping characterize a conserved cellular mechanism for CR-mediated longevity, but they can also directly impact mammalian metabolism as part of the natural gut flora. Here, we discuss the contributions of microorganisms to our knowledge of CR and longevity at the level of both the cell and the organism.
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影响因子：
3.9
作者：
Chen, Bo-Ruei;Runge, Kurt W.
通讯作者：
Runge, Kurt W.
DOI：
10.1073/pnas.0804550105
发表时间：
2008-12-02
影响因子：
11.1
作者：
Erjavec, N.;Cvijovic, M.;Nystrom, T.
通讯作者：
Nystrom, T.
影响因子：
16
作者：
Defossez, PA;Prusty, R;Guarente, L
通讯作者：
Guarente, L
影响因子：
7.4
作者：
Harris, N;Costa, V;Piper, PW
通讯作者：
Piper, PW
影响因子：
4.8
作者：
Barros, MH;Bandy, B;Kowaltowski, AJ
通讯作者：
Kowaltowski, AJ