One part of glue molecule clears way for second part to glom on to surface
Clinging to rocky shorelines and creaky piers, mussels showcase an enviable superpower: cementing themselves to wet, slippery surfaces. Until now, researchers didn’t know how the mussels’ glue might work in salty seawater.
To solve the puzzle, scientists at the University of California, Santa Barbara turned to a molecule from microbes. The molecule has two striking similarities to proteins that make mussels stick. Both contain molecular fragments called catechol in close proximity to an amino acid called lysine. By tweaking the microbial compound, the researchers figured out what probably makes the mussel’s protein grip.