论文标题
蛋白质和核酸凝结的流动性和粘弹性
Rheology and Viscoelasticity of Proteins and Nucleic Acids Condensates
论文作者
论文摘要
相位分离就像观看醋与醋中的油分离的熟悉。在活细胞中普遍存在蛋白质和核酸的相分离已经开辟了整个研究生物学意义的研究领域以及生物学中相位分离和蛋白质凝结的生物物理机制。最近的证据表明，某些蛋白质和核酸冷凝物不是简单的液体，而是显示粘性和弹性行为，而粘性和弹性行为又可能具有生物学意义。这种观点的目的是回顾这个快速新兴领域的最新面积，重点是蛋白质冷凝物的材料和流变特性。最后，我们讨论了可以使用的不同技术来量化冷凝水的粘弹性，并突出了化学家，物理学家和生物学家之间跨学科跨语言的潜在未来方向和机会。
Phase separation is as familiar as watching vinegar separating from oil in vinegrette. The observation that phase separation of proteins and nucleic acids is widespread in living cells has opened an entire field of research into the biological significance and the biophysical mechanisms of phase separation and protein condensation in biology. Recent evidence indicate that certain proteins and nucleic acids condensates are not simple liquids and instead display both viscous and elastic behaviours, which in turn may have biological significance. The aim of this perspective is to review the state-of-the-art of this quickly emerging field focusing on the material and rheological properties of protein condensates. Finally, we discuss the different techniques that can be employed to quantify the viscoelasticity of condensates and highlight potential future directions and opportunities for interdisciplinary cross-talk between chemists, physicists and biologists.
