Real‐time imaging of the surface topography of living yeast cells by atomic force microscopy

Ahimou, François; Touhami, Ahmed; Dufrêne, Yves F.

doi:10.1002/yea.923

Cited by 79 publications

(44 citation statements)

References 20 publications

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“…The surface structure was smooth and homogeneous, as demonstrated previously using silicon nitride probes (Ahimou et al, 2003). Multiple forcedistance curves were then recorded at various locations at a rate of 0?5 mm s 21 .…”

Section: Specific Interactions Between Cell-surface Lectins and Carbomentioning

confidence: 85%

Aggregation of yeast cells: direct measurement of discrete lectin–carbohydrate interactions

et al. 2003

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Aggregation of microbial cells mediated by specific interactions plays a pivotal role in the natural environment, in medicine and in biotechnological processes. Here we used atomic force microscopy (AFM) to measure individual lectin-carbohydrate interactions involved in the flocculation of yeast cells, an aggregation event of crucial importance in fermentation technology. AFM probes functionalized with oligoglucose carbohydrates were used to record force-distance curves on living yeast cells at a rate of 0?5 mm s "1 . Flocculating cells showed adhesion forces of 121±53 pN, reflecting the specific interaction between individual cell-surface lectins and glucose residues. Similar adhesion forces, 117±41 pN, were measured using probes functionalized with the lectin concanavalin A and attributed to specific binding to cell-surface mannose residues. By contrast, specific interaction forces were not observed in non-flocculating conditions, i.e. in the presence of mannose or when using non-flocculating cells, pointing to their involvement in yeast flocculation. The single molecule force spectroscopy measurements presented here provide a means to study a variety of cellular interactions at the molecular level, such as the adhesion of bacteria to animal and plant tissues.

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Section: Specific Interactions Between Cell-surface Lectins and Carbomentioning

confidence: 85%

Aggregation of yeast cells: direct measurement of discrete lectin–carbohydrate interactions

et al. 2003

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“…In combination with other work on imaging and immobilization of cells (28,51,56), our approach to analyzing interactions between host lectins and pathogens using functionalized tips provides another method to address nanoscale interactions in fungal immunology. Exposure of ␤-(1,3)-glucan plays an important role in the detection of C. albicans by macrophage cells, and therapies to enhance exposure could potentially aid in the control and elimination of C. albicans infections.…”

Section: Discussionmentioning

confidence: 99%

β-(1,3)-Glucan Unmasking in Some Candida albicans Mutants Correlates with Increases in Cell Wall Surface Roughness and Decreases in Cell Wall Elasticity

et al. 2017

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Candida albicans is among the most common human fungal pathogens, causing a broad range of infections, including life-threatening systemic infections. The cell wall of C. albicans is the interface between the fungus and the innate immune system. The cell wall is composed of an outer layer enriched in mannosylated glycoproteins (mannan) and an inner layer enriched in ␤-(1,3)-glucan and chitin. Detection of C. albicans by Dectin-1, a C-type signaling lectin specific for ␤-(1,3)-glucan, is important for the innate immune system to recognize systemic fungal infections. Increased exposure of ␤-(1,3)-glucan to the immune system occurs when the mannan layer is altered or removed in a process called unmasking. Nanoscale changes to the cell wall during unmasking were explored in live cells with atomic force microscopy (AFM). Two mutants, the cho1Δ/Δ and kre5Δ/Δ mutants, were selected as representatives that exhibit modest and strong unmasking, respectively. Comparisons of the cho1Δ/Δ and kre5Δ/Δ mutants to the wild type reveal morphological changes in their cell walls that correlate with decreases in cell wall elasticity. In addition, AFM tips functionalized with Dectin-1 revealed that the forces of binding of Dectin-1 to all of the strains were similar, but the frequency of binding was highest for the kre5Δ/Δ mutant, decreased for the cho1Δ/Δ mutant, and rare for the wild type. These data show that nanoscale changes in surface topology are correlated with increased Dectin-1 adhesion and decreased cell wall elasticity. AFM, using tips functionalized with immunologically relevant molecules, can map epitopes of the cell wall and increase our understanding of pathogen recognition by the immune system.

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“…3); although it was rougher and thicker than the latter, its ability to flocculate was less good. The results for the brewing, champagne and wine yeast cells seem to indicate the presence on their surfaces of more sites for anchorage for the cells to hold on each other's surface; this could explain the formation of stable flocs in the fermenter and the increase in the flocculation ability for the strains (Ahimou, Touhami & Dufrene, 2003;Dague, Bitar, Ranchon, Durand & Yken, 2010). The low flocculation ability displayed by the fuel alcohol yeast strain compared to the wine strain despite being rougher and thicker than the wine yeasts could be caused by the fact that the fuel alcohol strain is less hydrophobic than the wine strain (Nayyar et al, 2014).…”

Section: Imaging Yeast Cells At High Resolutionmentioning

confidence: 94%

Influence of Cell Surface and Nanomechanical Properties on the Flocculation Ability of Industrial Saccharomyces cerevisiae Strains

Nayyar¹,

Walker²,

Canetta³

et al. 2017

JFR

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In the past few years, atomic force microscopy (AFM) has provided novel information on the ultrastructural and nanomechanical properties of yeast cell walls that play a major role in determining the flocculation characteristics of the yeasts. In this study, we used AFM to visualize at the nanoscale the cell surface topography and to determine cell wall nanomechanical properties (e.g. elasticity and adhesion) of different strains of S. cerevisiae employed for brewing, winemaking and fuel alcohol production. Cell surface topography was found to correlate with the flocculation behaviour of these strains during their late stationary phase, with the cell surface of flocculent cells being rougher than that of weakly flocculent cells. The elastic modulus of the yeast cell walls showed that weakly flocculent strains had a more rigid cell wall than highly flocculent strains. This difference in elasticity seemed to have an effect on the adhesive properties of the yeast cell walls, with weakly flocculent yeasts displaying lower adhesion energy than the highly flocculent strains. These findings seem to indicate that yeast cell surface nanomechanical properties play an important role in governing flocculation.

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Real‐time imaging of the surface topography of living yeast cells by atomic force microscopy

Cited by 79 publications

References 20 publications

Aggregation of yeast cells: direct measurement of discrete lectin–carbohydrate interactions

Aggregation of yeast cells: direct measurement of discrete lectin–carbohydrate interactions

β-(1,3)-Glucan Unmasking in Some Candida albicans Mutants Correlates with Increases in Cell Wall Surface Roughness and Decreases in Cell Wall Elasticity

Influence of Cell Surface and Nanomechanical Properties on the Flocculation Ability of Industrial Saccharomyces cerevisiae Strains

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