在酵母中,衰老被广泛理解为生理功能的下降和对环境变化的适应能力的下降。酿酒酵母已成为研究这些过程的重要模型生物。酵母用于工业过程(啤酒和葡萄酒生产),和一些应激条件可以影响其细胞内衰老过程。这篇综述的目的是总结当前关于应用应力条件的知识,比如渗透压,初级代谢物(例如,乙醇),低pH值,氧化应激,老化指标上的热量,年龄相关的生理变化,和酵母长寿。有明确的证据表明,酵母细胞暴露于许多影响生存力和活力的应激源,导致年龄分布的年龄相关转变。目前,缺乏快速,非侵入性方法允许使用高通量方法在单细胞基础上实时研究酵母老化的方面。方法,如显微操作,离心式淘析器,或生物素化不能提供工业过程中年龄分布的实时信息。相比之下,创新的方法,例如用于高通量测量的非侵入性荧光耦合流式细胞术,有望确定发酵中酵母细胞的复制年龄及其对工业胁迫条件的影响。
In yeast, aging is widely understood as the decline of physiological function and the decreasing ability to adapt to environmental changes. Saccharomyces cerevisiae has become an important model organism for the investigation of these processes. Yeast is used in industrial processes (beer and wine production), and several stress conditions can influence its intracellular aging processes. The aim of this review is to summarize the current knowledge on applied stress conditions, such as osmotic pressure, primary metabolites (e.g., ethanol), low pH, oxidative stress, heat on aging indicators, age-related physiological changes, and yeast longevity. There is clear evidence that yeast cells are exposed to many stressors influencing viability and vitality, leading to an age-related shift in age distribution. Currently, there is a lack of rapid, non-invasive methods allowing the investigation of aspects of yeast aging in real time on a single-cell basis using the high-throughput approach. Methods such as micromanipulation, centrifugal elutriator, or biotinylation do not provide real-time information on age distributions in industrial processes. In contrast, innovative approaches, such as non-invasive fluorescence coupled flow cytometry intended for high-throughput measurements, could be promising for determining the replicative age of yeast cells in fermentation and its impact on industrial stress conditions.