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Related Experiment Videos

Sugar-induced apoptosis in yeast cells.

David Granot1, Alex Levine, Edan Dor-Hefetz

  • 1Institute of Field and Garden Crops, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet-Dagan 50250, Israel. granot@agri.huji.ac.il

FEMS Yeast Research
|October 14, 2003
PubMed
Summary

Sugars trigger rapid cell death in yeast by producing harmful reactive oxygen species (ROS). Ascorbic acid prevents this sugar-induced cell death (SICD), highlighting ROS as the key initiator.

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Area of Science:

  • Cell Biology
  • Microbiology
  • Biochemistry

Background:

  • Saccharomyces cerevisiae (yeast) exhibits distinct viability patterns based on nutrient availability.
  • Yeast remains viable in water or non-sugar nutrients but dies rapidly when exposed to sugars alone.

Purpose of the Study:

  • To elucidate the mechanism behind sugar-induced cell death (SICD) in Saccharomyces cerevisiae.
  • To identify the key molecular events and triggers involved in SICD.

Main Methods:

  • Incubation of yeast cells with sugars and assessment of viability.
  • Measurement of reactive oxygen species (ROS) production.
  • Analysis of cellular damage markers including RNA/DNA degradation, membrane integrity, and nuclear morphology.

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Main Results:

  • Sugar-induced cell death (SICD) is characterized by rapid ROS production, DNA/RNA degradation, membrane damage, and nuclear fragmentation.
  • Addition of ascorbic acid, a ROS scavenger, effectively prevents SICD.
  • This indicates that ROS are the primary initiators of SICD.

Conclusions:

  • SICD in yeast is an ROS-mediated process, triggered when sugars are present without other essential nutrients.
  • The findings suggest sugars act as a signal for nutrient abundance, but their presence alone, without complementary nutrients, leads to programmed cell death.