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Cutting calories lets yeast live longer

Earlier study that showed opposite result was flawed

3:01pm, July 13, 2015

MOTHER LODE   Yeast mother cells on a diet of 2 percent glucose bud an average of about 24 daughters in a lifetime. The more researchers reduce the glucose, and thus the calories, that yeast consume, the longer the fungi live and the more offspring they can produce.

Cutting calories keeps yeast alive and growing long past the time they’d usually stop reproducing, a large-scale study shows.

The finding, published online the week of July 13 in the Proceedings of the National Academy of Sciences, may come as a relief to researchers who study aging. A 2014 report tracked thousands of Saccharomyces cerevisiae at once and concluded that restricting calories did not lengthen the life span of the baker’s yeast (SN Online: 7/30/14). Longevity researchers contended then that the tracking method was flawed and that restricting calories was still the most tried-and-true way to lengthen life.

A new mass-tracking apparatus, called a microfluidic single-cell analysis chip, confirms that yeast on a low-calorie diet live much longer than yeast

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