Briefly, tell us about your background and career up to this point?
I studied Biotechnology at the University of Murcia (Spain), where I also completed a master’s degree in Molecular Biology and Biotechnology and a PhD in the Yeast Physiology group led by Jose Cansado. My PhD research focused on the environmental regulation of cellular differentiation and cell division using the fission yeasts Schizosaccharomyces pombe and Schizosaccharomyces japonicus as model organisms.
During my PhD I did a short research stay at Snezhka Oliferenko’s lab, where I realised the power of using these two evolutionarily related but distinct fission yeast species as a comparative model system to investigate the evolution of fundamental cellular processes. In 2022 I moved to London to join the Oliferenko lab as a postdoctoral researcher. Here, my work focuses on understanding the evolution of membrane-centred cellular processes.
You’re the first author of a new paper published in Genes & Development. What did you investigate in the study, and what did you find?
In this study, we compared the two closely related species of fission yeast mentioned above, S. pombe and S. japonicus, analysing the lipid composition of their membranes under different conditions, and also the activity of the genes that regulate lipid production.
Although they are very similar at the genetic level, the two fission yeasts have profoundly different membrane lipid composition which determines differences in how fluid their membranes are: S. pombe has more flexible, fluid membranes, while S. japonicus membranes are more ordered and rigid. These differences provided us with a natural comparison for understanding how cells can maintain the fluidity of their membranes to function properly.
We focused on a feedback loop involving a protein called Mga2, which is embedded in the membrane and acts as a sensor of membrane rigidity. When the membrane becomes too rigid, Mga2 is cleaved from the membrane and activates the production of Ole1, an enzyme that produces unsaturated fatty acids, a type of lipid that increases membrane fluidity, restoring the balance.
We discovered that each yeast species has a different Mga2 sensitivity and activation threshold for when the membrane needs adjusting, with S. pombe having low tolerance for membrane rigidity. We found that this difference comes from small changes in the part of the Mga2 protein that sits next to the membrane, which affects how readily the protein is cleaved when the membrane becomes too rigid. We also found that differences in the ole1 gene set the baseline level of the response, determining how much of the enzyme is produced once the loop is activated.
Our findings show that the sensor (Mga2) and its downstream response (Ole1) have evolved together, ensuring the system still works even as the underlying membrane biochemistry changes.
You can read more about the study here.
What inspired you to pursue this area of research?
Although my background was not in membrane lipid metabolism, I’ve been fascinated by this area of cell biology since joining the Oliferenko lab, and it has completely changed the way I think about cellular physiology. Cell membranes are often thought simply as barriers, but they are incredibly dynamic structures that influence almost every aspect of how cells work.
I’m also particularly inspired by the evolutionary angle of our research. One of my current projects involves the study of a gene of bacterial origin, shc1, that was transferred to S. japonicus during evolution, but its absent in S. pombe. Last year we published a paper showing that the presence of Shc1 allows S. japonicus to thrive without oxygen. I’m now investigating how acquiring this bacterial gene has influenced the evolution of other cellular processes. I find it extremely interesting that a single evolutionary event can reshape the physiology of an organism in such complex ways.
What advice would you give to your 18-year-old self?
I would tell my 18-year-old self not to worry too much about the future. In the end, things always have a way of working out. At 18, I wasn’t even sure of studying Biotechnology, and I could never have imagined myself pursuing a PhD and building a career in academia, but here I am! When I look back, I’m glad that I said yes to all the opportunities that came my way even if I was afraid or I didn’t have everything figured out at first.
Where do you see yourself in five years’ time?
In five years’ time, I hope to have transitioned to an independent group leader position, ideally in the UK or elsewhere in Europe. I would like to be establishing my own laboratory, investigating the evolution of cellular mechanisms in eukaryotes and addressing fundamental biological questions through a creative and interdisciplinary approach of science, combining different techniques and perspectives.
What do you do with your time outside academia/work?
Outside of work, I love doing sport. Running is possibly my favourite - I ran the Hackney Half Marathon this year and it was so fun! I also love cooking, I find it very relaxing, especially baking. At weekends I enjoy inviting my friends over and preparing a nice lunch or dinner for them. Something that I’m very passionate about too is live music, and London has such an amazing music scene that I try to go to gigs whenever I can!
What is your proudest accomplishment?
Professionally, my proudest accomplishment is to have been awarded both EMBO and Marie Curie postdoctoral fellowships over the past four years. They are highly competitive fellowships, so receiving both was incredibly rewarding and motivating. Apart from demonstrating that I’m able to get independent funding, they have given me the opportunity to attend outstanding international conferences and increase my visibility within the scientific community.
On a personal level, I’m also very proud of moving from my hometown in Spain to the UK to start a completely new life. It was a big change at the time, but I’ve grown both personally and professionally, and I now feel very much at home here.
Quick-fire round:
Favourite season: Summer, I love the sun (when it appears here in London) and the long days.
Favourite London restaurant: Peckham Cellars, in Peckham. It combines Spanish and mediterranean cuisine with an amazing wine list. Shoutout to their croquetas!
Coffee order: Cappuccino for colder days, and iced-mocha for the summer.
Three words your friends would use to describe you: Persevering, brave, efficient.