This is an open-access article distributed under the terms of the Creative Commons Attribution Noncommercial Share Alike 3.0 Unported License, which allows readers to alter, transform, or build upon the article and then distribute the resulting work under the same or similar license to this one. The work must be attributed back to the original author and commercial use is not permitted without specific permission.
Protein–lipid map in yeast. The table displays all interactions color coded according to the number of experimental supports: reproducibility with proteins expressed in homologous and heterologous systems, binding to artificial (liposome) and biological (live-cell imaging) membranes and genetic interactions. The data set is provided as Supplementary information (Supplementary Tables S2C and S4; see also Supplementary Data 1). The bar charts show the fraction of novel interactions per lipid or protein classes for which supporting evidence is available. The total numbers of novel interactions are displayed next to each bar. The pie charts represent the fraction of conserved proteins. PtdInsP, phosphatidylinostitol phosphate; GPL, glycerophospholipid; SL, sphingolipid; FA, fatty acid; GL, glycerolipid; S&P, sterol and prenol.