The structures of two glucans from yeast‐cell walls

Manners, D. J.; Masson, Alan J.

doi:10.1016/0014-5793(69)80211-5

Cited by 38 publications

(15 citation statements)

References 12 publications

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“…Despite recent intensive studies of the structural glucan of the yeast cell wall (Misaki et al, 1968), there is still considerable doubt as to the nature of its chemical structure, a situation which may in part be accounted for by the recent findings of Bacon et al, (1969) and Manners and Masson (1969) which suggest that the cell wall of baker's yeast contains both a 13-1,6-glucan and a 13-1,3-glucan the latter having a minor number of 13-1,6-branch points. At this stage it can only be assumed, on the basis of solubility properties, that the chemical nature of the structural glucan of S. pombe is similar to that of the baker's yeast.…”

Section: Discussionmentioning

confidence: 93%

A Β-glucan endo-hydrolase fromSchizosaccharomyces pombe and its role in cell wall growth

Barras¹

1972

Antonie van Leeuwenhoek

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BARRAS, D. R. 1972. A ~-glucan endo-hydrolase from Schizosaccharomyces pombe and its role in cell wall growth. Antonie van Leeuwenhoek 38: 65-80.A [3-glucan hydrolase showing a marked specificity for 13-1,3-glucosidic linkages was found to be closely associated with the cell wall of the fission yeast Schizosaccharomyces pombe. Intact log-phase cells showed 40 ~o of the enzyme activity measured in the cell homogenate. Cellular enzyme activity reached a maximum during the logarithmic growth phase and decreased sharply in the stationary phase. The possible role of the enzyme in cell wall extension is discussed.

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Section: Discussionmentioning

confidence: 93%

A Β-glucan endo-hydrolase fromSchizosaccharomyces pombe and its role in cell wall growth

Barras¹

1972

Antonie van Leeuwenhoek

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“…Treatment with 2 % HCl was in a boiling water bath for 3 h, using about IOO ml of 2 % (w/v) HCl/mg nets. Treatment with 0.5 M-acetic acid was at go "C for 95 h (Manners & Masson, 1969) and the acid was changed at 3 to 12 h intervals.…”

Section: Methodsmentioning

confidence: 99%

On the Nature and Formation of the Fibrillar Nets Produced by Protoplasts of Saccharomyces cerevisiae in Liquid Media: An Electronmicroscopic, X-ray Diffraction and Chemical Study

Kreger

Kopecká

1976

Journal of General Microbiology

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SUMMARYThe nets produced by protoplasts of Saccharomyces cerevisiae in liquid culture media consisted of microfibrils about 20 nm wide, forming flat, fairly straight bundles of variable width and length, up to about 500 nm wide and 4 pm long. Ends of microfibrils were seldom found. They were not attacked by chitinase or dilute acids, but the net structure disappeared in 3 % (w/v) NaOH, leaving about 60 % dry wt of the nets as-partly microfibrillar clusters. The X-ray powder pattern from the nets, in contrast to that from normal walls, exhibited a set of well-defined rings which identified two micro-crystalline constituents : chitin and unbranched chains of /3-(1+ +linked D-glucose residues. These latter were the alkali-soluble fraction. The X-ray diagram of the glucan, corresponding to that of paramylon, indicated an in vivo crystal modification. Up to 15 % dry wt was chitin which was formed de novo by the protoplasts.A fine net structure of microfibrils about 7.5 to 10 nm thick with meshes about 20 to 60 nm wide was demonstrated in normal walls, forming the entire inner layer and consisting mainly of yeast glucan. This glucan and chitin were only slightly crystalline in these walls. The features of the glucan and chitin of the protoplast nets indicate that enzymes active in normal wall formation were differentially removed or inactivated by the liquid medium.

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“…The degree of polymerization of glucan polymer can be as high as 1500, which is corresponding to 240 kDa. The main glucan skeleton may have branches at 6-hydroxyl position [49][50][51]. Chitin is suggested to form microdomains of crystalline ␣-chitin, and is glycosidically linked to non-reducing branches of ␤-1,3-d-glucan and ␤-1,6-d-glucan [52].…”

Section: Fungal Polysaccharide Brmsmentioning

confidence: 99%