Liquid-Liquid Phase Separation of the Intrinsically Disordered Domain of the Fused in Sarcoma Protein Results in Substantial Slowing of Hydration Dynamics.
Liquid-Liquid Phase Separation of the Intrinsically Disordered Domain of the Fused in Sarcoma Protein Results in Substantial Slowing of Hydration Dynamics.
复制标题
肉瘤中融合蛋白质的内在无序结构域的液-液相分离导致水合动力学的显著减慢。
DOI:
10.1021/acs.jpclett.3c02790
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发表时间:
2023-12-14
影响因子:
5.7
通讯作者:
Hunger, Johannes
中科院分区:
文献类型:
--
作者:
Krevert, Carola S.;Chavez, Daniel;Chatterjee, Sayantan;Stelzl, Lukas S.;Puetz, Sabine;Roeters, Steven J.;Rudzinski, Joseph F.;Fawzi, Nicolas L.;Girard, Martin;Parekh, Sapun H.;Hunger, Johannes
Formation of liquid condensates plays a critical role in biology via localization of different components or via altered hydrodynamic transport, yet the hydrogen-bonding environment within condensates, pivotal for solvation, has remained elusive. We explore the hydrogen-bond dynamics within condensates formed by the low-complexity domain of the fused in sarcoma protein. Probing the hydrogen-bond dynamics sensed by condensate proteins using two-dimensional infrared spectroscopy of the protein amide I vibrations, we find that frequency–frequency correlations of the amide I vibration decay on a picosecond time scale. Interestingly, these dynamics are markedly slower for proteins in the condensate than in a homogeneous protein solution, indicative of different hydration dynamics. All-atom molecular dynamics simulations confirm that lifetimes of hydrogen-bonds between water and the protein are longer in the condensates than in the protein in solution. Altered hydrogen-bonding dynamics may contribute to unique solvation and reaction dynamics in such condensates.
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DOI:
10.15252/embj.2021108443
发表时间:
2022-04-19
期刊:
The EMBO journal
影响因子:
--
作者:
通讯作者:
--
DOI:
10.1002/advs.202104247
发表时间:
2022-03
期刊:
Advanced science (Weinheim, Baden-Wurttemberg, Germany)
影响因子:
--
作者:
Chatterjee S;Kan Y;Brzezinski M;Koynov K;Regy RM;Murthy AC;Burke KA;Michels JJ;Mittal J;Fawzi NL;Parekh SH
通讯作者:
Parekh SH
影响因子:
4.4
作者:
Gowers, Richard J.;Carbone, Paola
通讯作者:
Carbone, Paola
影响因子:
16.6
作者:
Gabryelczyk, Bartosz;Cai, Hao;Miserez, Ali
通讯作者:
Miserez, Ali
影响因子:
4.4
作者:
Gorbunov, RD;Kosov, DS;Stock, G
通讯作者:
Stock, G