Michael Springer, Harvard, Ratio sensing of sugars
How do yeast decide which sugar to "eat" when faced with multiple sources? Do they make the "optimal choice"? Many decades of research have discussed how glucose/catabolites can repress the utilization of secondary carbon sources. The paradigm is that glucose is the preferred carbon source and will inhibit non-preferred carbon sources. Surprisingly we find that glucose repression of galactose utilization shows that cells are responding to the ratio of glucose and galactose not absolute level of glucose. Furthermore, the ratio that is sensed varies between different strains and underlies a fundamental trade-off in response to the environment - preparation for the future versus optimal utilization of the present. Finally, we look at differences in sugar preference between different strains, dissect the genetics behind these differences, and formulate a simply adaptive model that can explain sugar preference.
Short reception follows seminar
Location: Carl Icahn Lab 101
Date/Time: 11/25/13 at 4:15 pm - 11/25/13 at 5:15 pm
Category: Home & Away
Department: Lewis-Sigler Institute