PREPARATION AND PARTIAL CHARACTERIZATION OF OLD YEAST-CELLS
PREPARATION AND PARTIAL CHARACTERIZATION OF OLD YEAST-CELLS
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DOI：
10.1093/geronj/45.1.b9
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发表时间：
1990-01-01
期刊：
影响因子：
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通讯作者：
JAZWINSKI, SM
中科院分区：
文献类型：
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作者：
EGILMEZ, NK;CHEN, JB;JAZWINSKI, SM
芽殖酵母酿酒酵母的年龄同步群体是通过生长同步方法和通过密度梯度中的速率分区沉降进行细胞分离的组合来制备的。该程序允许批量制备任何所需年龄的细胞，最多可达至少20代，每次制备的最小产量为108个细胞，从6次开始。 109 个 O 代细胞。制剂纯度> 90%，准确度为.+-。 2代。正如许多生理参数所表明的那样，该过程本身对细胞没有有害影响。细胞活力和对超声处理的抵抗力在老化过程中基本保持不变。相比之下，细胞大小和世代时间增加，为衰老过程提供了生物标志物。这里描述的程序应该有助于将酵母建立为在分子水平上研究细胞衰老的有用模型系统。
Age-synchronized populations of the budding yeast Saccharomyces cerevisiae were prepared by a combination of growth-synchronization methods and cell separation by rate-zonal sedimentation in density gradients. The procedure allowed the bulk preparation of cells of any desired age up to at least 20 generations with minimum yields of 108 cells per preparation, starting with 6 .times. 109 O-generation cells. The purity of the preparations was > 90%, with an accuracy of .+-. 2 generations. The procedure itself had no detrimental effects on the cells, as indicated by a number of physiological parameters. Cell viability and resistance to sonication remained essentially unchanged during aging. In contrast, cell size and generation time increased, providing biomarkers for the aging process. The procedure described here should help establish yeast as a useful model system for studies of cellular aging at the molecular level.