A research group at the Buchmann Institute for Molecular Life Sciences (BMLS) of Goethe University in Frankfurt, together with colleagues at the Max Planck Institute of Biophysics, has now discovered how
yeast cells measure the availability of saturated and unsaturated fatty acids in foodstuffs and adapt their production of membrane lipids to it.
Not exact matches
Morrison explains Kaivac's SystemSure Plus
measures adenosine triphosphate (ATP), which is an energy molecule found in all animal, plant, bacterial,
yeast and mold
cells, all of which should be significantly reduced after cleaning.
In order to describe the mechanism of a membrane sensor which
measures the degree of lipid saturation in the
yeast cell, the researchers used genetic and biochemical methods and simulated the motions and underlying forces of membrane lipids over a period of a few milliseconds by means of extensive molecular dynamic simulations.
For
yeast, reproduction is life, so both methods
measure a
yeast cell's life span by the number of progeny it generates, rather than how long it remains metabolically active.
By adding
measured amounts of anhydrotetracycline (ATc) to a population of genetically modified
yeast cells, scientists at the University of Texas M. D. Anderson Cancer Center were able to precisely control the production of green fluorescent protein.
In their study, the team working with Zavolan exposed
yeast cells to different stress conditions,
measured their lifespan, protein synthesis rates and Gcn4 expression.
To be able to better
measure the properties of the protein, the researchers introduced the genetic information for the BvSUT1 protein into
yeast cells or into the ova of an African clawed frog.