Dynamics of the Heat Stress Response of Ceramides with Different Fatty-Acyl Chain Lengths in Baker’s Yeast
Fig 3
Smoothed and interpolated concentrations of ceramide species.
The concentrations were reconstructed with the model, using inferred enzymatic activities; for raw data, see Material and Methods section. The X-axis represents the 30 minutes of heat stress, while the Y-axis represents the concentrations of pertinent ceramides. In each graph, red circles represent the smoothed and interpolated trends in experimental data, and the segmented blue lines represent the corresponding ceramide concentrations computed with the dynamic model using optimized enzymatic activities. The discontinuities are due to the optimization method, which was gleaned from multiple shooting methods. See Materials and Methods Section and Text for further details.