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酵母中的脂肪酸合成与延长

Fatty acid synthesis and elongation in yeast.

作者信息

Tehlivets Oksana, Scheuringer Kim, Kohlwein Sepp D

机构信息

Institute of Molecular Biosciences, University of Graz, A8010 Graz, Austria.

出版信息

Biochim Biophys Acta. 2007 Mar;1771(3):255-70. doi: 10.1016/j.bbalip.2006.07.004. Epub 2006 Jul 21.

Abstract

Fatty acids are essential compounds in the cell. Since the yeast Saccharomyces cerevisiae does not feed typically on fatty acids, cellular function and growth relies on endogenous synthesis. Since all cellular organelles are involved in--or dependent on--fatty acid synthesis, multiple levels of control may exist to ensure proper fatty acid composition and homeostasis. In this review, we summarize what is currently known about enzymes involved in cellular fatty acid synthesis and elongation, and discuss potential links between fatty acid metabolism, physiology and cellular regulation.

摘要

脂肪酸是细胞中的必需化合物。由于酿酒酵母通常不以脂肪酸为食,其细胞功能和生长依赖于内源性合成。由于所有细胞器都参与或依赖于脂肪酸合成,可能存在多个控制层面以确保适当的脂肪酸组成和内稳态。在本综述中,我们总结了目前已知的参与细胞脂肪酸合成和延长的酶,并讨论了脂肪酸代谢、生理学和细胞调控之间的潜在联系。

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