Water-transfer slows aging in Saccharomyces cerevisiae

Aviv Cohen, Esther Weindling, Efrat Rabinovich, Iftach Nachman, Shai Fuchs, Silvia Chuartzman, Lihi Gal, Maya Schuldiner, Shoshana Bar-Nun*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review


Transferring Saccharomyces cerevisiae cells to water is known to extend their lifespan. However, it is unclear whether this lifespan extension is due to slowing the aging process or merely keeping old yeast alive. Here we show that in water-transferred yeast, the toxicity of polyQ proteins is decreased and the aging biomarker 47Q aggregates at a reduced rate and to a lesser extent. These beneficial effects of water-transfer could not be reproduced by diluting the growth medium and depended on de novo protein synthesis and proteasomes levels. Interestingly, we found that upon water-transfer 27 proteins are downregulated, 4 proteins are upregulated and 81 proteins change their intracellular localization, hinting at an active genetic program enabling the lifespan extension. Furthermore, the aging-related deterioration of the heat shock response (HSR), the unfolded protein response (UPR) and the endoplasmic reticulum-associated protein degradation (ERAD), was largely prevented in water-transferred yeast, as the activities of these proteostatic network pathways remained nearly as robust as in young yeast. The characteristics of young yeast that are actively maintained upon water-transfer indicate that the extended lifespan is the outcome of slowing the rate of the aging process.

Original languageEnglish
Article numbere0148650
JournalPLoS ONE
Issue number2
StatePublished - Feb 2016


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