Lipid-signalling and homeostasis in yeast

酵母中的脂质信号传导和稳态

• 批准号: 435595-2013
• 负责人: Fairn, Gregory
• 金额: $ 2.99万
• 依托单位: University of Toronto
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2017
• 资助国家: 加拿大
• 起止时间: 2017-01-01 至 2018-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=629201
• 关键词: Lipid; signalling; homeostasis; yeast

The ultimate aim of the experiments proposed in this application is to improve our understanding of how cells regulate and maintain their fat (also referred to as lipid) content during cell growth. Fats such as cholesterol and phospholipids are essential for the compartmentalization of the cell and its protection from a harsh environment. The proposal focuses on the metabolism of one type a fat, referred to as phosphatidylserine, in the budding yeast Saccharomyces cerevisiae. This organism is commonly called baker's or brewer's yeast but also has great potential in the development of biofuels. Thus a greater understanding of its fat metabolism is important for many industrial purposes. Previously, I discovered that phosphatidylserine is required for optimal growth and cell polarity in S. cerevisiae. This proposal aims to further our understanding of the regulation of phosphatidylserine synthesis and degradation. To accomplish this we will use a variety of biochemical, molecular biological and microscopic techniques. Furthermore, due to the fact that there is coordination between the different facets of fat metabolism, understanding the metabolism of phosphatidylserine will aid our overall understanding of these hydrocarbon rich molecules.

本申请中提出的实验的最终目的是提高我们对细胞在细胞生长过程中如何调节和维持其脂肪(也称为脂肪)含量的理解。胆固醇和磷脂等脂肪对于细胞的区隔和严酷环境的保护是必不可少的。该提案的重点是一种被称为磷脂酰丝氨酸的脂肪在萌芽酵母中的新陈代谢。这种生物通常被称为面包酵母或酿酒酵母，但在开发生物燃料方面也有很大的潜力。因此，更好地了解其脂肪代谢对于许多工业目的是重要的。之前，我发现在酿酒酵母中，磷脂酰丝氨酸是最佳生长和细胞极性所必需的。这项建议旨在加深我们对磷脂酰丝氨酸合成和降解调控的理解。为了实现这一目标，我们将使用各种生化、分子生物学和显微技术。此外，由于脂肪代谢的不同方面之间存在协调的事实，了解磷脂酰丝氨酸的代谢将有助于我们对这些富含碳氢化合物的分子的全面理解。