Latest Yeast Stories
All living organisms must be able to regulate the flow of water into and out from cells, in order to maintain cell form and size. This regulation is carried out by special proteins known as "aquaporins".
Water is a crucial ingredient for life, but its level inside cells must be carefully regulated to maintain proper cell shape and size.
A group of researchers led by Carnegie Mellon University Biological Sciences Professor Aaron Mitchell has identified a novel regulatory gene network that plays an important role in the spread of common, and sometimes deadly, fungal infections.
An emerging form of the pathogenic yeast Candida is able to complete a full sexual cycle in a test tube, even though it's missing the genes for reproduction. And it may also do so while infecting us, according to Duke University Medical Center researchers.
University of Southern California scientists say they have discovered glucose to glycerol conversion in long-lived yeast provides anti-aging effects. Researchers said they discovered yeast cells maintained on a glycerol diet live twice as long as normal -- as long as yeast cells on a severe caloric-restriction diet -- and are more resistant to cell damage. The scientists said their study is the first to propose that dietary substitution can replace dietary restriction in a living species. If...
Whitehead Institute researchers have quintupled the number of identifiable prion proteins in yeast and have further clarified the role prions play in the inheritance of both beneficial and detrimental traits.
Special proteins known as prions, which are perhaps best known as the agents of mad cow and other neurodegenerative diseases, can also serve as an important source of beneficial variation in nature
Animal studies show a reduction of calories is linked to longer life but Canadian researchers say sugar may be the link to age-related diseases. Canadian researchers found sugar -- in particular how cells' react to its presence -- linked to aging.
Eckhard Boles, co-founder of the Swiss biofuel company Butalco GmbH and a professor at Goethe-University in Frankfurt, Germany, has discovered a new enzyme which teaches yeast cells to ferment xylose into ethanol.
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