According to Australia's Business Insider, geneticists from Japan and New Zealand have "helped baker's yeast live 50% longer than usual by artificially stabilising a genetic sequence called ribosomal DNA (rDNA)."
Massey University geneticist Austen Ganley and his colleagues from the National Institute of Genetics in Japan studied the Sir2 protein. Sir2 was previously found to extend the lifespan of yeast although scientists didn't know exactly why.
Ganley and his team artificially replicated Sir2′s stabilising effect on rDNA, proving that its anti-ageing effect came exclusively through rDNA stability.
"[The new study] is significant because in humans there are 7 sirtuins [the equivalent of the Sir2 gene] and they all behave very differently to the yeast Sir2 gene," Ganley said.
"In contrast, the rDNA genes are very similar between yeast and humans, therefore rDNA gene instability may be the common factor in ageing across life."
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