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Forces in yeast flocculation.

Sofiane El-Kirat-Chatel¹, Audrey Beaussart, Stéphane P Vincent

¹Université catholique de Louvain, Institute of Life Sciences, B-1348 Louvain-la-Neuve, Belgium. Yves.Dufrene@uclouvain.be.

|December 18, 2014

Summary

Researchers explored yeast flocculation using atomic force microscopy (AFM). They found that Flo1 protein mechanics, involving both lectin binding and protein unfolding, are critical for cell-cell adhesion in Saccharomyces cerevisiae.

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Area of Science:

Biophysics
Microbiology
Molecular Biology

Background:

Cell-cell adhesion, or flocculation, in baker's yeast (Saccharomyces cerevisiae) is mediated by flocculin (Flo) proteins.
Understanding the mechanical and adhesive properties of Flo proteins is crucial for elucidating yeast adhesion mechanisms and biotechnological applications.

Purpose of the Study:

To investigate the nanoscale forces involved in yeast flocculation using single-molecule and single-cell atomic force microscopy (AFM).
To focus on the role of Flo1 as a representative flocculin in these adhesion processes.

Main Methods:

Utilized atomic force microscopy (AFM) with mannose-labeled tips to probe single Flo1 proteins on yeast cell surfaces.
Analyzed the force responses of individual Flo1 molecules under mechanical stress.
Correlated single-molecule and single-cell data with microscale cell adhesion behavior.

Main Results:

Flo1 proteins are widely exposed on the surface of Flo1-expressing yeast cells.
Individual Flo1 proteins exhibit distinct force responses: weak lectin binding and strong force-induced unfolding of hydrophobic tandem repeats.
Yeast cell-cell adhesion involves a combination of multiple weak lectin interactions and strong hydrophobic interactions from Flo1 unfolding.

Conclusions:

The mechanical properties of Flo1, encompassing both lectin-sugar interactions and hydrophobic interactions from protein unfolding, are critical for yeast flocculation.
These findings support a model where both weak and strong molecular forces contribute significantly to the overall cell adhesion process in Saccharomyces cerevisiae.