Research Article

Cellular and Molecular Life Sciences

, Volume 66, Issue 5, pp 933-947

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

  • F. MagheriniAffiliated withDipartimento di Scienze Biochimiche Università degli Studi di Firenze Email author 
  • , A. CarpentieriAffiliated withDipartimento di Chimica Organica e Biochimica, Università di Napoli Federico II
  • , A. AmoresanoAffiliated withDipartimento di Chimica Organica e Biochimica, Università di Napoli Federico II
  • , T. GamberiAffiliated withDipartimento di Scienze Biochimiche Università degli Studi di Firenze
  • , C. De FilippoAffiliated withDipartimento di Farmacologia Preclinica e Clinica, Università degli studi di Firenze
  • , L. RizzettoAffiliated withDipartimento di Farmacologia Preclinica e Clinica, Università degli studi di FirenzeDipartimento di Genetica, Antropologia, ed Evoluzione, Universitá di Parma
  • , M. BiaginiAffiliated withDipartimento di Scienze Biochimiche Università degli Studi di Firenze
  • , P. PucciAffiliated withDipartimento di Chimica Organica e Biochimica, Università di Napoli Federico II
  • , A. ModestiAffiliated withDipartimento di Scienze Biochimiche Università degli Studi di Firenze

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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.

Keywords.

Yeast two-dimensional electrophoresis chronological ageing caloric restriction proteins oxidation