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

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.

Automated summary

Casein micelles are extracellular assemblies of unstructured casein proteins stabilized by calcium phosphate nanoclusters and multivalent interactions. They can be considered as extracellular condensates formed by liquid-liquid phase separation, similar to intracellular condensates. Caseins share similarities with small heat-shock proteins, suggesting a regulatory mechanism for protein condensates.