How do you measure glucose uptake and the glucose content of yeast cells? You need to use a non-metabolizable analog such as 2-desoxy glucose in these assays. Shorter time points (seconds to minutes) are also needed to measure uptake.

Hello,

It's intriguing to hear that you've noticed similar observations in your experiments with yeast glucose uptake. Regarding the use of Metformin, it's curious that it doesn't enhance glucose absorption in yeast, as would typically be expected based on its effects in mammalian systems. It seems you've considered the possibility of glucose being synthesized by the yeast and subsequently released into the medium. Your approach to overcoming this by using higher concentrations of yeast in the experiment to avoid an increase in glucose levels in the medium sounds quite logical. This adjustment appears to provide a clearer understanding of the test compound's effects under controlled experimental conditions.

Could you share if you've found any practical solutions or additional modifications that effectively address these questions in your assays? I'm eager to learn from your experiences.

Thank you for sharing your insights, and I wish you continued success in your research.

Best regards.

Djihad CHENNA,