Figure 1.
Key steps in the synthesis of sphingolipids. See text for details. Precursors are shown in black, very long-chain fatty acids in blue, long-chain bases in red. Representative very long-chain fatty acids and long-chain bases are shown, and do not depict all possible variations that arise due to hydroxylation, desaturation, and varied chain length. Key enzymes that are known to be regulated in yeast are depicted.