Biophysics of catch bonds.

Wendy E Thomas1, Viola Vogel, Evgeni Sokurenko

  • 1Department of Bioengineering, University of Washington, Seattle, Washington 98195, USA. wendyt@u.washington.edu

Summary

This review explores how mechanical force can strengthen certain protein-ligand bonds, known as catch bonds. Instead of breaking these bonds, force can actually make them last longer. The authors analyze experimental and theoretical evidence to understand why this happens. They find that in the bacterial protein FimH, force pulls an inhibitory domain away, activating the bond. This mechanism explains how force stabilizes the interaction. Other proteins, such as selectins and myosin, also show signs of allostery, but it is not yet clear if this is the reason for their catch bond behavior. The review highlights that structural studies have been more informative than models alone. The authors conclude that allostery may be a key factor in some systems, but more research is needed to confirm this in others.

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