FAA2/YER015W Summary Help

Standard Name FAA2 1
Systematic Name YER015W
Alias FAM1 2
Feature Type ORF, Verified
Description Medium chain fatty acyl-CoA synthetase; activates imported fatty acids; accepts a wide range of fatty acid chain lengths with a preference for medium chains, C9:0-C13:0; localized to the peroxisome (3, 4 and see Summary Paragraph)
Name Description Fatty Acid Activation 1
Chromosomal Location
ChrV:184541 to 186775 | ORF Map | GBrowse
Gene Ontology Annotations All FAA2 GO evidence and references
  View Computational GO annotations for FAA2
Molecular Function
Manually curated
Biological Process
Manually curated
Cellular Component
Manually curated
Regulators 3 genes
Classical genetics
10 total interaction(s) for 9 unique genes/features.
Physical Interactions
  • Affinity Capture-MS: 4
  • Two-hybrid: 2

Genetic Interactions
  • Dosage Rescue: 1
  • Negative Genetic: 1
  • Synthetic Growth Defect: 2

Expression Summary
Length (a.a.) 744
Molecular Weight (Da) 83,437
Isoelectric Point (pI) 7.7
Phosphorylation PhosphoGRID | PhosphoPep Database
sequence information
ChrV:184541 to 186775 | ORF Map | GBrowse
Last Update Coordinates: 2011-02-03 | Sequence: 1996-07-31
Subfeature details
Most Recent Updates
Coordinates Sequence
CDS 1..2235 184541..186775 2011-02-03 1996-07-31
Retrieve sequences
Analyze Sequence
S288C only
S288C vs. other species
S288C vs. other strains
External Links All Associated Seq | E.C. | Entrez Gene | Entrez RefSeq Protein | MIPS | Search all NCBI (Entrez) | UniProtKB
Primary SGDIDS000000817

In order for yeast to utilize fatty acids, either as an energy source (via beta-oxidation) or for essential processes such as phospholipid biosynthesis and protein myristoylation, the fatty acids must first be converted into activated intermediates, acyl-CoAs, through thioesterification of fatty acids with coenzyme A. When fatty acids are synthesized de novo, activation is part of the process of synthesis and is accomplished by the same fatty acid synthetase complex (Fas1p-Fas2p) that initiates and elongates the fatty acid chain. However, yeast cells can also utilize exogenous, imported fatty acids, an ability that becomes essential if the fatty acid synthetase complex is inactivated by mutation or specific inhibitors such as cerulenin. These exogenous fatty acids are activated by one of five characterized yeast acyl-CoA synthetases: Faa1p, Faa2p, Faa3p, Faa4p, or Fat1p (see 5 and 6 for review).

FAA2 encodes a peroxisomal acyl-CoA synthetase with broad substrate activity in vitro (C6:0-C20:0), but the highest activity on medium chain fatty acids (C9:0-C13:0) (4, 3). Genetic evidence indicates that Faa2p is also capable of activating very long chain fatty acids, such as lignoceric acid (C24:0) (7).

Last updated: 2010-02-11 Contact SGD

References cited on this page View Complete Literature Guide for FAA2
1) Johnson DR, et al.  (1994) Saccharomyces cerevisiae contains four fatty acid activation (FAA) genes: an assessment of their role in regulating protein N-myristoylation and cellular lipid metabolism. J Cell Biol 127(3):751-62
2) Harington A, et al.  (1994) Subcellular relocalization of a long-chain fatty acid CoA ligase by a suppressor mutation alleviates a respiration deficiency in Saccharomyces cerevisiae. EMBO J 13(23):5531-8
3) Knoll LJ, et al.  (1994) Biochemical studies of three Saccharomyces cerevisiae acyl-CoA synthetases, Faa1p, Faa2p, and Faa3p. J Biol Chem 269(23):16348-56
4) Hettema EH, et al.  (1996) The ABC transporter proteins Pat1 and Pat2 are required for import of long-chain fatty acids into peroxisomes of Saccharomyces cerevisiae. EMBO J 15(15):3813-22
5) Hettema EH and Tabak HF  (2000) Transport of fatty acids and metabolites across the peroxisomal membrane. Biochim Biophys Acta 1486(1):18-27
6) Black PN and Dirusso CC  (2007) Yeast acyl-CoA synthetases at the crossroads of fatty acid metabolism and regulation. Biochim Biophys Acta 1771(3):286-98
7) Choi JY and Martin CE  (1999) The Saccharomyces cerevisiae FAT1 gene encodes an acyl-CoA synthetase that is required for maintenance of very long chain fatty acid levels. J Biol Chem 274(8):4671-83