The evolution of the GALactose utilization pathway in budding yeasts

Harrison, Marie-Claire; LaBella, Abigail L.; Hittinger, Chris Todd; Rokas, Antonis

doi:10.1016/j.tig.2021.08.013

The evolution of the GALactose utilization pathway in budding yeasts

Journal Article · Wed Sep 15 00:00:00 EDT 2021 · Trends in Genetics

DOI:https://doi.org/10.1016/j.tig.2021.08.013· OSTI ID:1827360

Harrison, Marie-Claire ^[1]; LaBella, Abigail L. ^[2]; ^[3]; ^[2]

Vanderbilt Univ., Nashville, TN (United States); Vanderbilt University Department of Biological Sciences
Vanderbilt Univ., Nashville, TN (United States)
Univ. of Wisconsin, Madison, WI (United States)

The Leloir galactose utilization or GAL pathway of budding yeasts, including that of the baker’s yeast Saccharomyces cerevisiae and the opportunistic human pathogen Candida albicans, breaks down the sugar galactose for energy and biomass production. Here, the GAL pathway has long served as a model system for understanding how eukaryotic metabolic pathways, including their modes of regulation, evolve. More recently, the physical linkage of the structural genes GAL1, GAL7, and GAL10 in diverse budding yeast genomes has been used as a model for understanding the evolution of gene clustering. In this review, we summarize exciting recent work on three different aspects of this iconic pathway’s evolution: gene cluster organization, GAL gene regulation, and the population genetics of the GAL pathway.

View Accepted Manuscript (DOE)

Research Organization:: Great Lakes Bioenergy Research Center, Madison, WI (United States)

Sponsoring Organization:: USDOE Office of Science (SC), Biological and Environmental Research (BER)

Grant/Contract Number:: SC0018409

OSTI ID:: 1827360

Journal Information:: Trends in Genetics, Journal Name: Trends in Genetics Journal Issue: 1 Vol. 38; ISSN 0168-9525

Publisher:: ElsevierCopyright Statement

Country of Publication:: United States

Language:: English

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59 BASIC BIOLOGICAL SCIENCES
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The evolution of the GALactose utilization pathway in budding yeasts

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