Aging Research in Yeast (Subcellular Biochemistry)

Aging Research in Yeast (Subcellular Biochemistry) by Michael Breitenbach (Editor), S. Michal Jazwinski (Editor), Peter Laun (Editor)



This volume includes contributions by the leading experts in the field of yeast aging. Budding yeast (Saccharomyces cerevisiae) and other fungal organisms provide models for aging research that are relevant to organismic aging and to the aging processes occurring in the human body. Replicative aging, in which only the mother cell ages while the daughter cell resets the clock to zero is a model for the aging of stem cell populations in humans, while chronological aging (measured by survival in stationary phase) is a model for the aging processes in postmitotic cells (for instance, neurons of the brain). Most mechanisms of aging are studied in yeast. Among them, this book discusses: mitochondrial theories of aging, emphasizing oxidative stress and retrograde responses; the role of autophagy and mitophagy; the relationship of apoptosis to aging processes; the role of asymmetric segregation of damage in replicative aging; the role of replication stress; and the role of the cytoskeleton in aging. Modern methods of yeast genetics and genomics are described that can be used to search for aging-specific functions in a genome-wide unbiased fashion. The similarities in the pathology of senescence (studied in yeast) and of cancer cells, including genome instability, are examined.

Review

From the reviews: “This book compiles some of the most exciting and promising research to date in the fields of anti-aging, longevity, and possibly even rejuvenation. The authors’ research examines the role of senescence in yeast and how it may relate to the chaotic autophagy of cancer cells. In sum, Aging Research will stir interest in both scientific and non-scientific arenas.” (The Electric Review, October, 2012)

From the Back Cover

This volume includes contributions by the leading experts in the field of yeast aging. Budding yeast (Saccharomyces cerevisiae) and other fungal organisms provide models for aging research that are relevant to organismic aging and to the aging processes occurring in the human body. Replicative aging, in which only the mother cell ages while the daughter cell resets the clock to zero is a model for the aging of stem cell populations in humans, while chronological aging (measured by survival in stationary phase) is a model for the aging processes in postmitotic cells (for instance, neurons of the brain). Most mechanisms of aging are studied in yeast. Among them, this book discusses: mitochondrial theories of aging, emphasizing oxidative stress and retrograde responses; the role of autophagy and mitophagy; the relationship of apoptosis to aging processes; the role of asymmetric segregation of damage in replicative aging; the role of replication stress; and the role of the cytoskeleton in aging. Modern methods of yeast genetics and genomics are described that can be used to search for aging-specific functions in a genome-wide unbiased fashion. The similarities in the pathology of senescence (studied in yeast) and of cancer cells, including genome instability, are examined.

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Book Detail 

• Hardcover: 377 pages
• Publisher: Springer; 2012 edition (November 18, 2011)
• Language: English
• ISBN-10: 9400725604
• ISBN-13: 978-9400725607
• Product Dimensions: 9.8 x 6.4 x 0.9 inches
• Shipping Weight: 1.5 pounds

Advances in Food Biochemistry

Advances in Food Biochemistry by Fatih Yildiz (Editor)

Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate molecular concepts throughout the text, this volume examines a range of issues on the food spectrum, including:

• water and its relation to food
• the glycobiology of food components
• enzymes
• plant, animal, and human hormones
• functional foods, herbs, and dietary supplements
• flavor compounds in foods
• organic acids
• interactions between the environment with food components
• biological and lipid oxidation in foods
• food safety
• nutrition and the genetic makeup of individual food components

Dr. Fatih Yildiz has published an extensive body of research and has worked on food and nutrition science projects with the FAO, UNIDO, UNICEF, and NATO. Recently he received the Ambassador for Turkey Award from the European Federation of Food Science and Technology. Dr. Yildiz and the contributors to this volume have brought together their decades of experience and expertise to provide a top-notch resource for food science and policy professionals and advanced students on the cutting edge of food research.

About the Author

Dr. Fatih Yildiz teaches and conducts research in the biochemistry, biotechnology, and food engineering departments at the Middle East Technical University, Ankara, Turkey. He has done research projects with FAO, UNIDO, UNICEF, and NATO as a project director and has published more than research and review papers in international and national journals as the major author.

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Book Details

• Hardcover: 521 pages
• Publisher: CRC Press; 1 edition (December 16, 2009)
• Language: English
• ISBN-10: 0849374995
• ISBN-13: 978-0849374999
• Product Dimensions: 7 x 1.3 x 10 inches
• Shipping Weight: 1.9 pounds

Medical Microbiology (Flexibook)

Medical Microbiology (Flexibook)
by F. H. Kayser (Author), K. A. Bienz (Author), J. Eckert (Author), R. M. Zinkernagel (Author)

While medical and hygienic developments have driven down the mortality rates of infectious diseases, pathogenic microorganisms are still a major factor in everyday clinical practice. They are still the most frequent cause of death in Third World countries. New and incurable infectious diseases are a worldwide problem. It is inescapable, therefore, that modern medicine must redouble its efforts to understand the relationship between microorganisms and humans and continue to lead the search for new therapies. The following five subject areas are covered:

•     Immunology
•     Bacteriology
•     Mycology
•     Virology
•     Parasitology

This book provides a clearly focused and richly detailed review of the entire field of medical microbiology. It is both a textbook for students of medicine and dentistry and a useful companion for medical technicians and laboratory assistants, both at school and in the laboratory. It will also serve as a handy work of reference for clinical practitioners. The book is structured with teachability in mind: The many color illustrations and microscopic images render complex themes readily accessible. Summaries at the beginning of every chapter, a color-coded reference guide and detailed diagnostic tables make this an excellent sourcebook for rapid learning and quick reference. A list of important internet addresses in the appendix will help the book's users keep abreast of cutting-edge research.

About Author

F. H. Kayser (Author), K. A. Bienz (Author), J. Eckert (Author), R. M. Zinkernagel (Author)
Professor, Institute of Experimental Immunology, University of Zurich, Switzerland

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Book Detail 

• Paperback: 724 pages
• Publisher: Thieme; 1 edition (October 20, 2004)
• Language: English
• ISBN-10: 1588902455
• ISBN-13: 978-1588902450
• Product Dimensions: 7.5 x 5.1 x 1 inches
• Shipping Weight: 1.5 pounds