Observing a new field of research led by Champagne

The exciting description of the bubble formation process in champagne inspired a living cell engineering framework

A study published in the journal Nature on September 22 detailed how an established physical theory of controlling bubble and droplet formation led to a new understanding of the principles of tissue living cell contents

Lead researcher Clifford Brangwyne said: "This method is very common in materials science, but we have adjusted it to do something unprecedented in cells

The current work was carried out after Brangwyne discovered that cellular proteins are organized into liquid structures in cells more than ten years ago

Shimobayashi Shunsuke, a postdoctoral researcher who studied soft matter physics at Kyoto University, wanted to know whether his background in studying organic compounds called lipids could explain any interesting aspects of this question

Shimobayashi turned to classical nucleation theory, which is the backbone of materials science

He is also keenly aware of a key difference: these equations describe simple, inanimate systems, but the cells are in chaos

When Shimobayashi tried to induce the droplets to erupt instantly, the system failed

The research team then returned to the chaotic complexity of the original cell structure

According to Brangwynne, this predictive power brings accelerated engineering capabilities

Brangwynne said: "We must first understand how it works.

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