Different carbon sources affect lifespan and protein redox state during Saccharomyces cerevisiae chronological ageing

Abstract

Abstract. In this study, a proteomic approach that combines selective labelling of proteins containing reduced cysteine residues with two-dimensional electrophoresis/mass spectrometry was used to evaluate the redox state of protein cysteines during chronological ageing in Saccharomyces cerevisiae. The procedure was developed on the grounds that biotinconjugated iodoacetamide (BIAM) specifically reacts with reduced cysteine residues. BIAM-labelled proteins can then be selectively isolated by streptavidin affinity capture. We compared cells grown on 2 % glucose in the exponential phase and during chronological ageing and we found that many proteins undergo cysteine oxidation. The target proteins include enzymes involved in glucose metabolism. Both caloric restriction and growth on glycerol resulted in a decrease in the oxidative modification. Furthermore, in these conditions a reduced production of ROS and a more negative glutathione half cell redox potential were observed.

Saccharomyces Cerevisiae as a Tool to Evaluate the Effects of Herbicides on Eukaryotic Life

“…5C), confirming what recently observed by other authors (Le Moan et al, 2006;Magherini et al, 2009;McDonagh et al, 2009). Our results globally indicated that thiol oxidation could coordinate the metabolic response to herbicide-induced oxidative stress and regulate fluxes of carbohydrates (McDonagh et al, 2009); this could eventually have, in turn, negative relapses on the fermentative performance of yeasts.…”

Proteomic analysis and protein carbonylation profile in trained and untrained rat muscles

“…ROS may cause reversible and/or irreversible modifications on protein targets. Cysteine residues, for example, exist not only in fully reduced form (\SH) but also in different oxidation states that are partly reversible and can change relatively to the cell's redox state [6][7][8]. The introduction of carbonyl groups into proteins is another oxidative, non-enzymatic modification that occurs either as a result of direct attack by ROS or indirectly, through peroxidation of lipids that further attack protein acid residues [9].…”

Caloric restriction and redox state: Does this diet increase or decrease oxidant production?

“…In addition, CR in S. cerevisiae significantly protects against glutathione oxidation in young cells 26,31,32 and also decreases protein cabonylation. 32,33 Altogether, these data suggest CR in yeast prevents ROS accumulation, leading to lower levels of protein oxidation during chronological aging.…”