Enzymatic degradation of liquid droplets of DNA is modulated near the phase boundary

Significance Biomolecules, such as proteins or nucleic acids, can condense into liquid droplets whose biological or technological function depends on interactions with other solutes. We explore such interactions using a system of self-assembled DNA particles that forms liquid droplets which are degraded by an active solute, a restriction enzyme. We find that enzymes are able to penetrate the droplets when the liquid is poised near the phase boundary, enhancing the degradation rate and, in certain cases, causing internal bubbling. These results point to a complex interplay of phase stability and solute transport in liquid–liquid phase-separating macromolecular systems.