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Fuzzy complexes: Specific binding without complete folding.

Rashmi Sharma1, Zsolt Raduly1, Marton Miskei1

  • 1MTA-DE Momentum, Laboratory of Protein Dynamics, Department of Biochemistry and Molecular Biology, University of Debrecen, Hungary.

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|July 31, 2015
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Summary
This summary is machine-generated.

Protein complexes can be "fuzzy," retaining structural flexibility and forming transient contacts. This molecular fuzziness, often regulated by modifications, plays key roles in biological regulation and protein stability.

Keywords:
Conformational selectionFuzzy complexIntrinsically disordered proteinProtein interactionSignal transductionSpecificityTranscription regulationViral protein

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Area of Science:

  • Biochemistry
  • Structural Biology
  • Molecular Biology

Background:

  • Molecular recognition traditionally assumes rigid structures and unambiguous interactions.
  • Emerging evidence reveals that protein complexes can exhibit structural multiplicity and dynamic disorder, a phenomenon termed 'fuzziness'.

Purpose of the Study:

  • To explore the concept of molecular fuzziness in protein complexes.
  • To discuss the implications of fuzziness in biological regulation and protein dynamics.

Main Methods:

  • Review of experimental evidence characterizing fuzzy protein complexes.
  • Analysis of the role of post-translational modifications and alternative splicing in tuning fuzzy interactions.

Main Results:

  • Fuzzy regions within protein complexes establish alternative, transient contacts.
  • Fuzziness is prevalent in complexes regulating gene expression, signal transduction, and cell cycle.
  • Fuzzy complexes are also found in viral proteins, cytoskeleton, and metabolic enzymes.

Conclusions:

  • Molecular fuzziness represents a significant departure from traditional models of specific molecular recognition.
  • This dynamic characteristic is actively modulated by nature to fine-tune binding affinities and biological functions.
  • Fuzziness may contribute to the stability of intrinsically disordered proteins.