6VYL image
Deposition Date 2020-02-27
Release Date 2021-02-10
Last Version Date 2024-03-06
Entry Detail
PDB ID:
6VYL
Title:
Cryo-EM structure of mechanosensitive channel MscS in PC-10 nanodiscs
Biological Source:
Source Organism:
Escherichia coli (Taxon ID: 562)
Method Details:
Experimental Method:
Resolution:
3.40 Å
Aggregation State:
PARTICLE
Reconstruction Method:
SINGLE PARTICLE
Macromolecular Entities
Structures with similar UniProt ID
Protein Blast
Polymer Type:polypeptide(L)
Molecule:Mechanosensitive channel MscS
Chain IDs:A, B, C, D, E, F, G
Chain Length:286
Number of Molecules:7
Biological Source:Escherichia coli
Ligand Molecules
Primary Citation
Visualization of the mechanosensitive ion channel MscS under membrane tension.
Nature 590 509 514 (2021)
PMID: 33568813 DOI: 10.1038/s41586-021-03196-w

Abstact

Mechanosensitive channels sense mechanical forces in cell membranes and underlie many biological sensing processes1-3. However, how exactly they sense mechanical force remains under investigation4. The bacterial mechanosensitive channel of small conductance, MscS, is one of the most extensively studied mechanosensitive channels4-8, but how it is regulated by membrane tension remains unclear, even though the structures are known for its open and closed states9-11. Here we used cryo-electron microscopy to determine the structure of MscS in different membrane environments, including one that mimics a membrane under tension. We present the structures of MscS in the subconducting and desensitized states, and demonstrate that the conformation of MscS in a lipid bilayer in the open state is dynamic. Several associated lipids have distinct roles in MscS mechanosensation. Pore lipids are necessary to prevent ion conduction in the closed state. Gatekeeper lipids stabilize the closed conformation and dissociate with membrane tension, allowing the channel to open. Pocket lipids in a solvent-exposed pocket between subunits are pulled out under sustained tension, allowing the channel to transition to the subconducting state and then to the desensitized state. Our results provide a mechanistic underpinning and expand on the 'force-from-lipids' model for MscS mechanosensation4,11.

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