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Mesquita, A., Weinberger, M., Silva, A., Sampaio-Marques, B., Almeida, B., Leão, C., et al. (2010) Caloric Restriction or Catalase Inactivation Extends Yeast Chronological Lifespan by Inducing H2O2 and Superoxide Dismutase Activity. Proceedings of the National Academy of Sciences of the United States of America, 107, 15123-15128.
http://dx.doi.org/10.1073/pnas.1004432107

has been cited by the following article:

• TITLE: Extension of Chronological Life in Saccharomyces cerevisiae under Ethanol Stress by Thermally Processed Rice Koji Extracts

  AUTHORS: Chizuru Yamaoka, Osamu Kurita

  KEYWORDS: Saccharomyces cerevisiae, Koji Extracts, Life Span, Maillard Reaction, Histidine

  JOURNAL NAME: Advances in Microbiology, Vol.6 No.9, August 2, 2016

  ABSTRACT: The effect of thermally processed rice koji extracts on survival of yeast Saccharomyces cerevisiae was examined in comparison with non-heated koji extract. In chronological life span (CLS) tests on high-sugar fermentation, the survivals of the yeast cells grown with heated koji extracts were higher than non-heated koji extract. Heat treatment of the extracts by autoclaving led to a loss in most of amino acids due to the Maillard reaction, although histidine contents slightly increased. In glucose-arginine mixtures, arginine was partly converted to histidine by autoclaving and the addition of histidine prolonged the CLS of yeast cells. The yeast cells grown with the non-heated extracts were more resistant to oxidative stress whereas the antioxidant activities were lower than those of the heated extracts. The yeast cells grown with the heated extracts were more tolerant to ethanol and had a higher reduction capacity in the late stationary phase when the cells were incubated in the presence of ethanol. Maillard reaction products elevated the levels of reactive oxygen species to yeast cells grown under ethanol stress in the late stationary phase. These results suggest that thermally processed koji extracts can act as a protectant against ethanol stress during the late stationary phase of yeast growth and extend the CLS due to the increase of histidine contents by autoclaving.