Hydroxylation state of fatty acid and long-chain base moieties of sphingolipid determine the sensitivity to growth inhibition due to AUR1 repression in Saccharomyces cerevisiae
Keywords: Sphingolipid; Ceramide; Saccharomyces cerevisiae; Hydroxylation; SCS7; SUR2; Cer; ceramide; DHS; dihydrosphingosine; DHS1P; dihydrosphingosine 1-phosphate; Dox; doxycycline; IPC; inositol phosphorylceramide; LCB; long-chain base; MIPC; mannosylinositol ph