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

From: Uncovering by Atomic Force Microscopy of an original circular structure at the yeast cell surface in response to 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
  1. 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.