Lipid-signalling and homeostasis in yeast

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期间如何调节和维持其脂肪（也称为脂质）含量的理解。脂肪，如胆固醇和磷脂是必不可少的区室化的细胞和保护其免受恶劣的环境。该提案集中在芽殖酵母酿酒酵母中一种称为磷脂酰丝氨酸的A型脂肪的代谢上。这种生物通常被称为面包酵母或啤酒酵母，但在生物燃料的开发中也具有巨大的潜力。因此，更好地了解其脂肪代谢对于许多工业目的是重要的。

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.