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5 protocols using bacterial protease

1

Quantifying Extracellular Protease Activity

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The Azocasein method (Andrejko et al., 2013 (link)) was utilized to demonstrate total extracellular protease production. Here, 100 μl SN was added to 100 μl of Azocasein (Sigma-Aldrich) solution (5 mg/ml in 0.1 M Tris–HCL, pH 8.8) and incubated at 37°C for 3 h. The reaction was stopped with 10% (v/v) trichloroacetic acid (25 μl per tube) and samples were centrifuged at 14,000 × g for 15 min at RT. To each well of a 96-well plate, 50 μl of 0.5 M NaOH was added to 50 μl of Azocasein SN in triplicate. NaOH was used as a blank, bacterial protease (Sigma-Aldrich) was included as a positive control, and absorbance was measured at 405 nm. For the Azocasein assay, one protease activity unit was defined as an absorbance increase (OD405 nm) of 0.02 per hour (Andrejko et al., 2013 (link)).
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2

Isolation of Brain Cortical Mitochondria

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Brain cortical mitochondria were isolated from mice by the method of Moreira and collaborators [90 (link)], using 0.02% digitonin to free mitochondria from the synaptosomal fraction. Briefly, after animal decapitation, the hippocampus was immediately separated and homogenized at 4 °C in 10 mL of isolation medium (225 mM mannitol, 75 mM sucrose, 5 mM HEPES, 1 mM EGTA, 1 mg/mL BSA, pH 7.4) containing 5 mg of the bacterial protease (Sigma-Aldrich, St. Louis, MO, USA). Single brain homogenates were brought to 30 mL and then centrifuged at 2500 rpm (Sorvall Evolution RC Superspeed Refrigerated Centrifuge) for 5 min. The pellet, including the fluffy synaptosomal layer, was resuspended in 10 mL of the isolation medium containing 0.02% digitonin and centrifuged at 10,000 rpm for 10 min. The brown mitochondrial pellet without the synaptosomal layer was resuspended again in 10 mL of medium and centrifuged at 10,000 rpm for 5 min. The pellet was resuspended in 10 mL of washing medium (225 mM mannitol, 75 mM sucrose, 5 mM HEPES, pH 7.4) and centrifuged at 10,000 rpm for 5 min. The final mitochondrial pellet was resuspended in the washing medium and the protein amount determined by the Biuret method calibrated with BSA [91 (link)].
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3

Multi-ionic Solution for Plasma Spectrometry

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Standard multi-ionic solution for plasma spectrometry is from Perkin-Elmer, Waltham, MA, USA. N-benzoyl-DL-arginine, +catechin, p-nitroanilide, β-glucosidase, bacterial protease, porcine pancreatic trypsin, bovine pancreatic α-chymotrypsin, porcine intestinal peptidase, trypsin, boron trifluoride, and vainillin were from Sigma (Sigma Chemical Co., St Louis, MO, USA). All the other chemicals were of analytical grade.
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4

In vitro Protein Digestibility Analysis

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The in vitro protein digestibility of unprocessed and processed flour seed was evaluated according to the official method (982.30.C) of the Association of Official Analytical Chemists [10 (link)]. Brefly, 0.26–0.36 g of sample containing 10 mg N, were soaked in 10 mL of water for 1h, the pH was adjusted to 8 and incubated at 37 °C. The enzyme solution, containing 227,040 BAEE units of porcine pancreatic trypsin, 1860 BAEE units of bovine pancreatic α-chymotrypsin, and 0.52 L-leucine β-nafphthylamide units of porcine intestinal peptinase (Sigma Chemical Co., St Louis, MO, USA) was added, adjusted to pH 8 and incubated for 10 min at 37 °C; then bacterial protease (Sigma Chemical Co., St Louis, MO, USA) was added, incubated at 20 °C for 20 min, and the final pH was measured. for comparison purposes, casein (Sigma Chemical Co., St Louis, MO, USA) was used as reference.
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5

In Vitro Protein Digestibility of Porcine Splenic Hydrolysate

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The in vitro protein digestibility of the porcine splenic hydrolysate and the casein was evaluated by the pH-shift method using the multi-enzyme technique (AOAC, 1990 ). Based on Kjeldahl nitrogen at a concentration of 1 mg/ mL in distilled water each sample was adjusted to pH 8.0 at 37℃ in a water bath. Then a multi-enzyme mixture, freshly prepared using trypsin, α-chymotrypsin, and peptidase (all from Sigma-Aldrich), was added to the solution for 10 min at 37℃ followed by bacterial protease (Sigma-Aldrich, USA) at 55℃ for 9 min. Following this the temperature was changed back to 37℃ for 1 min. Finally the reduction in pH of the sample from pH 8.0 was monitored after 20 min of incubation. The protein digestibility was calculated as follows:
% Digestibility = 234.84 – 22.56 (X),
where X = pH reduction at 20 min.
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