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SUMMARY:Why do biomolecular condensates ripen so slowly?
DTSTART:20230201T140000
DTEND:20230201T150000
DTSTAMP:20260510T084201Z
UID:89efadcb4124895555e098f2f8d7260c61c3ac7a351edbbd96c3699b
CATEGORIES:Conferences - Seminars
DESCRIPTION:Ned Wingreen - Princeton University\nIt has recently become cl
 ear that the interiors of cells are organized in both space and time by no
 n-membrane bound compartments\, many of which form via liquid-liquid phase
  separation. These phase-separated condensates play key roles in processes
  ranging from transcription to translation\, signaling\, and more. While t
 he thermodynamic ground state of two immiscible liquids is a single drople
 t of one liquid immersed in the other\, in cells natural and synthetic con
 densates typically appear as multiple\, dispersed droplets. In this talk\,
  I will focus on two potential mechanisms for a slowdown of droplet coarse
 ning: (1) Droplets’ coalescence and ripening can be mechanically suppres
 sed in the cell nucleus due to the presence of the viscoelastic chromosoma
 l DNA. (2) For molecules that are capable of self-collapsing into a “non
 -sticking” conformation\, ripening can be further slowed by a bouncing e
 ffect\, i.e.\, incident molecules can contact the interface without enteri
 ng the dense droplet. More generally\, I will discuss cellular strategies 
 for regulating the number\, size\, and placement of condensates\, with imp
 lications for both natural and synthetic systems.\n 
LOCATION:SV 1717 https://plan.epfl.ch/?room==SV%201717
STATUS:CONFIRMED
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