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Old Yellow Enzymes Protect against Acrolein Toxicity in the Yeast Saccharomyces cerevisiae
Acrolein is a ubiquitous reactive aldehyde which is formed as a product of lipid peroxidation in biological systems. In this present study, we screened the complete set of viable deletion strains in Saccharomyces cerevisiae for sensitivity to acrolein to identify cell functions involved in resistanc...
Gorde:
| Egile Nagusiak: | , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
American Society for Microbiology
2006
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1489299/ https://ncbi.nlm.nih.gov/pubmed/16820484 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00526-06 |
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