Uncovering by Atomic Force Microscopy of an original circular structure at the yeast cell surface in response to heat shock

Table 1 The chitin content in cell wall is increased upon heat-shock

	Chitin	β-glucans	Mannans
30°C	46.2 ± 9.5	440 ± 115	293 ± 24
42°C	68.3 ± 3.3	408 ± 99	301 ± 17

Carbohydrate composition of cell wall from unstressed (30°C) and heat-shocked cells during 1 h at 42°C were determined by acid hydrolysis for β-glucans and mannans and by enzymatic digestion for chitin. Values reported in μg per mg of dry cell wall are the mean ± SD of 3 biological independent experiments technically repeated 2 times.

ISSN: 1741-7007