Are casein micelles extracellular condensates formed by liquid-liquid phase separation?

Horvath, A., Fuxreiter, M., Vendruscolo, M., Holt, C. and Carver, J. A. (2022) Are casein micelles extracellular condensates formed by liquid-liquid phase separation? FEBS Letters, 596(16), pp. 2072-2085. (doi: 10.1002/1873-3468.14449) (PMID:35815989)

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Abstract

Casein micelles are extracellular polydisperse assemblies of unstructured casein proteins. Caseins are the major component of milk. Within casein micelles, casein molecules are stabilised by binding to calcium phosphate nanoclusters and, by acting as molecular chaperones, through multivalent interactions. In the light of such interactions, we discuss whether casein micelles can be considered as extracellular condensates formed by liquid–liquid phase separation. We analyse the sequence, structure and interactions of caseins in comparison with proteins forming intracellular condensates. Furthermore, we review the similarities between caseins and small heat-shock proteins whose chaperone activity is linked to phase separation of proteins. By bringing these observations together, we describe a regulatory mechanism for protein condensates, as exemplified by casein micelles.

Item Type:Articles
Additional Information:MF acknowledges the support of Associazione Italiana per la Ricerca sul Cancro IG 2021 ID 26229.
Status:Published
Refereed:Yes
Glasgow Author(s) Enlighten ID:Holt, Dr Carl
Authors: Horvath, A., Fuxreiter, M., Vendruscolo, M., Holt, C., and Carver, J. A.
College/School:College of Medical Veterinary and Life Sciences > School of Molecular Biosciences
Journal Name:FEBS Letters
Publisher:Wiley
ISSN:0014-5793
ISSN (Online):1873-3468
Published Online:11 July 2022
Copyright Holders:Copyright © 2022 Federation of European Biochemical Societies
First Published:First published in FEBS Letters 596(16): 2072-2085
Publisher Policy:Reproduced in accordance with the publisher copyright policy

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