脂质代谢和运输决定了酵母酿酒酵母的寿命。
Lipid metabolism and transport define longevity of the yeast Saccharomyces cerevisiae.
机构信息
Department of Biology, Concordia University, Montreal, Quebec H4B 1R6, Canada.
Department of Biology, Concordia University, Montreal, Quebec H4B 1R6, Canada,
出版信息
Front Biosci (Landmark Ed). 2018 Jan 1;23(6):1166-1194. doi: 10.2741/4638.
Emergent evidence indicates that certain aspects of lipid synthesis, degradation and interorganellar transport play essential roles in modulating the pace of cellular aging in the budding yeast Saccharomyces cerevisiae. The molecular mechanisms underlying the vital roles of lipid metabolism and transport in defining yeast longevity have begun to emerge. The scope of this review is to critically analyze recent progress in understanding such mechanisms.
新出现的证据表明，脂质合成、降解和细胞器间运输的某些方面在调节出芽酵母酿酒酵母细胞衰老的速度方面起着至关重要的作用。脂质代谢和运输在决定酵母寿命中的重要作用的分子机制已经开始显现。本文的范围是批判性地分析理解这些机制的最新进展。
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