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. 2001 Nov 27;98(25):14304–14309. doi: 10.1073/pnas.251516598

Figure 3.

Figure 3

Identification of fatty acid desaturation products in transgenic yeast. FAMEs were extracted from yeast transformed with pYESZFB10 grown in the presence of 18:2n-6 (A), 18:3n-3 (B), 20:3n-6 (C), or 20:4n-3 (D). The first four peaks in A–D are 16:0, 16:1n-7, 18:0, and 18:1n-9, respectively. The fifth peaks in each panel are the exogenously added fatty acids 18:2n-6 (A), 18:3n-3 (B), 20:3n-6 (C), and 20:4n-3 (D), respectively. The sixth peaks in each panel (arrowed) were identified tentatively (based on retention times) as 18:3n-6 (A), 18:4n-3 (B), 20:4n-6 (C), and 20:5n-3 (D), respectively.