Yeast Survival Assay with Resveratrol

The yeast strain DBY746 (MAT leu2-3,112 his31 trp1-289a ura3-52 GAI+) culture was started with frozen stock plated onto an YPD medium (yeast extract peptone dextrose) (Sigma-Aldrich, Saint-Quentin Fallavier, France). Extract (CAJ-USE at a final concentration of 1 mg/mL) and resveratrol (RES, positive control, at a final concentration of 10 µM) were dissolved in cell culture grade dimethyl sulfoxide (DMSO; Sigma-Aldrich, Saint-Quentin Fallavier, France) and applied at a final DMSO concentration was 0.1% (v/v). Control yeast was inoculated with the same DMSO concentration. Survival was determined as previously described [58 (link)].