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首页> 外文期刊>Functional Foods In Health And Disease >Leveraging budding yeast Saccharomyces cerevisiae for discovering aging modulation substances for functional food
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Leveraging budding yeast Saccharomyces cerevisiae for discovering aging modulation substances for functional food

机译：利用发芽酵母酿酒酵母发现功能性食品的老化调节物质

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Functional food has been a practical mean to be used for health promotion and morbidity compression in the aging population. The discovery and development of bioactive substances with aging modulation actions are critical steps for more potent and safer functional food for aging modulation. Budding yeast (Saccharomyces cerevisiae), as a single-cell eukaryotic organism, displays genes, molecular and cellular mechanisms conserved with mammalians. It is a well-developed model for replicative and chronological aging in mammalians. This model organism, with its amenability by genetic and molecular tools, have thus served well for discovering bioactive compounds for aging modulation and health promotion of a variety of age-related health conditions in humans.In this paper, we have, by synthesizing existing literature, summarized the characteristics of the budding yeast as a practical model for aging for mammalians including humans, then conceptualized a framework for discovering bioactive compounds using yeast cellular system for aging modulations for functional food research and industry. This framework consists of four components: uncovering targets for aging modulation, discovering and validating diet restriction mimetics, acting as cellular systems for screening natural products or synthetic compounds for aging modulation and being a biological factory for producing bioactive compounds according to the roles the yeast systems play. While these four components are continuously being harnessed in both research and industry, the last component of being a biological factory for producing bioactive compounds has largely unexplored, thus presenting a novel opportunity for the functional food industry.
机译：功能性食品已经成为在老龄化人群中促进健康和降低发病率的实用手段。具有衰老调节作用的生物活性物质的发现和开发是实现更有效和更安全的衰老调节功能食品的关键步骤。作为单细胞真核生物的芽殖酵母（酿酒酵母）展示了哺乳动物保守的基因，分子和细胞机制。它是哺乳动物复制和按时间顺序老化的先进模型。这种模型生物凭借其遗传学和分子工具的适应性，因此非常适合发现生物活性化合物，以调节衰老并促进人类各种与年龄相关的健康状况。本论文通过综合现有文献进行了研究。 ，总结了发芽酵母的特性，将其作为包括人类在内的哺乳动物进行衰老的实用模型，然后概念化了使用酵母细胞系统来发现生物活性化合物的框架，以进行功能性食品研究和工业的老化调节。该框架由四个部分组成：发现老化调节的目标，发现和验证饮食限制模拟物，充当筛选天然产物或合成化合物以老化调节的细胞系统，以及根据酵母系统的作用生产生物活性化合物的生物工厂玩。尽管这四个组成部分在研究和工业中都得到了不断利用，但作为生产生物活性化合物的生物工厂的最后一个组成部分却尚未得到充分探索，因此为功能性食品工业提供了新的机遇。

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