lnu.sePublications
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Yeast as a Model Organism in Epigenetic Research; Altered Phenotype Caused by Food Components: A Pre-Study with Saccharomyces cerevisiae CBS 7764
Linnaeus University, Faculty of Science and Engineering, School of Natural Sciences.
2012 (English)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Abstract [en]

The epigenetic state of individuals is most relevant for health and disease prevention. Epigenetics are modifications (such as methylation or acetylation) of DNA and chromatin with no changes in the DNA sequence, which affects the phenotype. Nutrient deficiency and bioactive food components are examples of factors affecting the epigenetic state. The aim of present thesis work was to investigate if the yeast Saccharomyces cerevisiae can be used to find food components that alter the epigenome. S. cerevisiae is widely used as a model organism because of the high conservation in many genes between yeast and humans. S. cerevisiae CBS 7764 was cultivated in zinc deficiency or with resveratrol (grape polyphenol), and the death rate in H2O2 after recovery in full media/without resveratrol was determined. Zinc deficiency and resveratrol have previously been shown to have epigenetic effects. An altered sensitivity against oxidative stress was indicated as a change in the epigenome. Both zinc deficiency and resveratrol treatment were shown to give an increased sensitivity against H2O2 compared with the control culture. The change in the zinc deficiency culture was shown to be reversible, which is indicative of epigenetic modulation and not mutations. This indicates that S. cerevisiae can be used as a model organism to find food components with epigenetic effects, but the method needs further evaluation.

Place, publisher, year, edition, pages
2012. , 29 p.
National Category
Chemical Sciences
Identifiers
URN: urn:nbn:se:lnu:diva-19860OAI: oai:DiVA.org:lnu-19860DiVA: diva2:533221
External cooperation
Chalmers University of Technology
Subject / course
Chemistry
Educational program
Nutrition and Food Science Programme, 180 credits
Uppsok
Physics, Chemistry, Mathematics
Supervisors
Examiners
Available from: 2012-06-14 Created: 2012-06-13 Last updated: 2012-06-14Bibliographically approved

Open Access in DiVA

No full text

By organisation
School of Natural Sciences
Chemical Sciences

Search outside of DiVA

GoogleGoogle Scholar

urn-nbn

Altmetric score

urn-nbn
Total: 109 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf