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. 2015 Nov 3;5:16017. doi: 10.1038/srep16017

Figure 1. Deactivation of BM Soup.

Figure 1

(a) Four methods to deactivate the native BM Soup (BMS) were tested, 1) BMS heated at 95 °C for 20 min (H-20 min); 2) heated at 95 °C for 60 min (H-60 min); 3) digested by trypsin (1:20 w/w) at 37 °C for overnight; 4) digested by 0.1 μg/μl Proteinase K (PK) at 37 °C for overnight. (b) Proteinase K digestion at 37 °C overnight was followed by heating at 95 °C for 2 min (PK + Heat) to reduce/remove the toxicity of proteinase K when injected into live animals. Protein bands were shown by SDS-PAGE and Coomassie blue staining. (c) Relative quantification of proteins (intensity) on the SDS gel was analyzed with NIH Image J software. (d) The total protein concentration was measured by the bicinchoninic acid assay method (BCA). Three independent experiments were done. All data were normalized to BM Soup.