Department of Molecular and Cellular Biochemistry, Lucille P. Markey Cancer Center, University of Kentucky College of Medicine, 741 S. Limestone St., BBSRB, 8173, Lexington, Kentucky 40536-0509, USA.
Adv Exp Med Biol. 2010;688:217-31. doi: 10.1007/978-1-4419-6741-1_15.
Studies using Saccharomyces cerevisiae, the common baker's or brewer's yeast, have progressed over the past twenty years from knowing which sphingolipids are present in cells and a basic outline of how they are made to a complete or nearly complete directory of the genes that catalyze their anabolism and catabolism. In addition, cellular processes that depend upon sphingolipids have been identified including protein trafficking/exocytosis, endocytosis and actin cytoskeleton dynamics, membrane microdomains, calcium signaling, regulation of transcription and translation, cell cycle control, stress resistance, nutrient uptake and aging. These will be summarized here along with new data not previously reviewed. Advances in our knowledge of sphingolipids and their roles in yeast are impressive but molecular mechanisms remain elusive and are a primary challenge for further progress in understanding the specific functions of sphingolipids.
过去二十年来，利用酿酒酵母（普通的面包师或酿酒师用酵母）进行的研究已经从了解细胞中存在哪些神经酰胺以及它们的基本制造方式，发展到了能够完全或几乎完全确定催化其生物合成和分解代谢的基因目录。此外，还确定了依赖神经酰胺的细胞过程，包括蛋白质运输/胞吐作用、内吞作用和肌动蛋白细胞骨架动力学、膜微区、钙信号转导、转录和翻译调控、细胞周期控制、应激抗性、营养物质摄取和衰老。这里将对这些内容进行总结，并提供之前未进行综述的新数据。我们对神经酰胺及其在酵母中的作用的认识令人印象深刻，但分子机制仍然难以捉摸，这是进一步深入了解神经酰胺特定功能的主要挑战。
