Characterization of the nanomechanical properties of the fission yeast (Schizosaccharomyces pombe) cell surface by atomic force microscopy.

Autor: Gibbs E; Department of Biological Sciences, Wellesley College, Wellesley, MA, USA., Hsu J; Biochemistry Program, Wellesley College, Wellesley, MA, USA., Barth K; Biochemistry Program, Wellesley College, Wellesley, MA, USA., Goss JW; Department of Biological Sciences, Wellesley College, Wellesley, MA, USA.; Biochemistry Program, Wellesley College, Wellesley, MA, USA.
Jazyk: angličtina
Zdroj: Yeast (Chichester, England) [Yeast] 2021 Aug; Vol. 38 (8), pp. 480-492. Date of Electronic Publication: 2021 May 06.
DOI: 10.1002/yea.3564
Abstrakt: Variations in cell wall composition and biomechanical properties can contribute to the cellular plasticity required during complex processes such as polarized growth and elongation in microbial cells. This study utilizes atomic force microscopy (AFM) to map the cell surface topography of fission yeast, Schizosaccharomyces pombe, at the pole regions and to characterize the biophysical properties within these regions under physiological, hydrated conditions. High-resolution images acquired from AFM topographic scanning reveal decreased surface roughness at the cell poles. Force extension curves acquired by nanoindentation probing with AFM cantilever tips under low applied force revealed increased cell wall deformation and decreased cellular stiffness (cellular spring constant) at cell poles (17 ± 4 mN/m) relative to the main body of the cell that is not undergoing growth and expansion (44 ± 10 mN/m). These findings suggest that the increased deformation and decreased stiffness at regions of polarized growth at fission yeast cell poles provide the plasticity necessary for cellular extension. This study provides a direct biophysical characterization of the S. pombe cell surface by AFM, and it provides a foundation for future investigation of how the surface topography and local nanomechanical properties vary during different cellular processes.
(© 2021 The Authors. Yeast published by John Wiley & Sons Ltd.)
Databáze: MEDLINE
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