Roles for sphingolipids in Saccharomyces cerevisiae.
Roles for sphingolipids in Saccharomyces cerevisiae.
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DOI：
10.1007/978-1-4419-6741-1_15
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发表时间：
2010
影响因子：
--
通讯作者：
Dickson RC
中科院分区：
文献类型：
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作者：
Dickson RC
使用酿酒酵母（Saccharomyces cerevisiae）的研究在过去的二十年中取得了进展，从了解细胞中存在哪些鞘脂以及它们如何形成的基本轮廓，到催化它们的合成和催化的基因的完整或接近完整的目录。此外，已经鉴定了依赖于鞘脂的细胞过程，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、膜微结构域、钙信号传导、转录和翻译调节、细胞周期控制、应激抗性、营养吸收和衰老。这些将与之前未审查的新数据一起沿着总结于此。我们对鞘脂及其在酵母中的作用的了解进展令人印象深刻，但分子机制仍然难以捉摸，并且是进一步了解鞘脂特定功能的主要挑战。
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.