TABLE 1:
Hyphal inducing properties of fruit extracts and candidate molecules.
| Yeast-to-hypha transition? | Conclusion | |
|---|---|---|
| RGE treated with: | ||
| Boiled | Yes | Inducer is not labile |
| RNase | Yes | Inducer is not RNA |
| DNase | Yes | Inducer is not DNA |
| Proteinase K | Yes | Inducer is not a protein |
| Chloroform | No | Inducer is not a lipid |
| MetOH | Yes (in soluble phase) | Inducer is a soluble component |
| Agar plate supplemented with: | ||
| Red grape extract | +++ | Inducer is in RGE |
| White grape extract | +++ | Inducer is in WGE |
| Blueberry extract | +++ | Inducer is in BE |
| Strawberry extract | +++ | Inducer is in SE |
| Raspberry extract | +++ | Inducer is in RE |
| Glucose | – | Inducer is not extra glucose |
| Fructose | – | Inducer is not fructose |
| Resveratrol | – | Inducer is not resveratrol |
| Ascorbic acid | – | Inducer is not ascorbic acid |
| Volatile chambers | – | Inducer is not a volatile |
| Ethanol | + | Small induction |
| Apple pectin | – | Inducer is not apple pectin |
| Aspartic acid | + | Small induction |
| Cellulose phosphate | + | |
| Gelatin | ++ | |