{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T17:53:05Z","timestamp":1785433985281,"version":"3.56.0"},"reference-count":42,"publisher":"American Society for Microbiology","issue":"11","license":[{"start":{"date-parts":[[2025,11,4]],"date-time":"2025-11-04T00:00:00Z","timestamp":1762214400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,11,4]],"date-time":"2025-11-04T00:00:00Z","timestamp":1762214400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.asm.org\/non-commercial-tdm-license"}],"funder":[{"DOI":"10.13039\/100000002","name":"National Institutes of Health","doi-asserted-by":"publisher","award":["GM081147"],"award-info":[{"award-number":["GM081147"]}],"id":[{"id":"10.13039\/100000002","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["journals.asm.org"],"crossmark-restriction":true},"short-container-title":["Microbiol Spectr"],"published-print":{"date-parts":[[2025,11,4]]},"abstract":"ABSTRACT<\/jats:title>\n \n \n \n Yeast sugar-induced cell death (SICD) is a phenomenon whereby cells lose viability in the presence of glucose and the absence of other nutrients to support their growth. Both stationary- and exponential-phase cells of\n Saccharomyces cerevisiae<\/jats:italic>\n undergo SICD. The majority of studies on SICD are focused on\n S. cerevisiae<\/jats:italic>\n ; however, since glucose is a universal carbon source for yeast, we hypothesized that a similar response may be seen in other species of yeast. In this study, we sought to conduct a comparative analysis of SICD in\n S. cerevisiae<\/jats:italic>\n and\n Candida<\/jats:italic>\n spp. We first established that SICD is prevalent in\n S. cerevisiae<\/jats:italic>\n and\n Candida<\/jats:italic>\n spp.; however, this phenomenon is highly dependent on temperature, which may explain why this phenotype was perhaps missed previously in\n C. albicans<\/jats:italic>\n . We found that glucose is a universal inducer of cell death in all tested strains, but other carbon sources may also lead to cell death to a lesser extent. Additionally, cells transferred to a glucose-only solution induce a dramatic decline in extracellular pH, which may not be directly associated with cell death. Together, our data suggest that SICD is a fundamental and conserved mechanism in yeast.\n <\/jats:p>\n \n IMPORTANCE<\/jats:title>\n \n Since the discovery of the yeast metacaspase,\n YCA1<\/jats:italic>\n , research on cell death and aging in\n Saccharomyces cerevisiae<\/jats:italic>\n has expanded significantly. Increasing evidence demonstrates similarities between yeast and mammalian cell death. A less discussed type of cell death is sugar-induced cell death (SICD). SICD is a phenomenon observed in\n S. cerevisiae<\/jats:italic>\n , whereby cells transferred to water-only remain viable for many days; however, when transferred to glucose-only solutions, there is a rapid loss of viability. Studies on SICD in yeast have been focusing mostly on\n S. cerevisiae<\/jats:italic>\n . In this study, we expand the systematic characterization of SICD in\n Saccharomyces<\/jats:italic>\n to pathogenic\n Candida<\/jats:italic>\n spp. The extension of SICD in pathogenic yeast raises the possibility of this mechanism being of potential interest in therapeutic development.\n <\/jats:p>\n <\/jats:sec>\n <\/jats:sec>","DOI":"10.1128\/spectrum.01568-25","type":"journal-article","created":{"date-parts":[[2025,10,13]],"date-time":"2025-10-13T13:03:51Z","timestamp":1760360631000},"update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":2,"title":["Sugar-induced cell death is temperature dependent and conserved in\n Saccharomyces cerevisiae<\/i>\n and\n Candida<\/i>\n 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