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Fatty acid elongases are conserved from yeast to mammals and mediate elongation of fatty acids into very-long-chain fatty acids (VLCFAs, i.e. with acyl chains of 18 carbon atoms or longer). They are bound to the endoplasmic reticulum membrane where they are believed to perform the first step (condensation) in the elongation cycle. VLCFAs are most commonly found in sphingolipids and are essential for sphingolipid formation and function.
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