Morphology of yeast cell wall as affected by genetic manipulation of β(1 → 6) glycosidic linkage

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Abstract
The morphology of yeast cells as it is affected by the glycosidic linkages of constituent glucan was studied. Four different strains of Saccharomyces cerevisiae were studied. A cell wall matrix particle representing the intact original morphology and composed entirely of β‐glucan was prepared. Using prepared cell wall glucan particles, the morphology and cell wall matrix structure were examined. Genetic modification of the cell wall structure during growth results in the alteration of the shape and hydrodnamic volume of the intact cell wall particles. The shape and hydrodynamic volume of the cell wall particles can also be modified by in vitro chemical and enzymatic treatment. The shape factor and hydrodynamic volume of the whole glucan cell wall matrix particles were evaluated quantitatively using a rheological analysis. An increased degree of β(1 → 6) cross‐linking in the cell wall matrix induces a nearly 2‐fold increase in the shape factor and a 10‐fold increase in the compression modulus of the glucan particles. The disruption of β(1 → 6) glycosidic cross‐linking causes the particles to swell by up to 18% of their original volume. This was used as a strategy to isolate a yeast mutant with a high β(1 → 6) glycosidic content in the cell wall glucan.

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