Fig. 1.

Isolation of Rothia mucilaginosa gluten-degrading enzymes by DEAE chromatography. R. mucilaginosa cells were lysed and sonicated, the supernatant was ultracentrifuged, and the pellet was dissolved in n-octyl-β-d-glucopyranoside. A: separation of proteins by DEAE chromatography applying an isocratic gradient containing 0.3 M NaCl and 50 mM Tris·HCl, pH 7.0. B: protein content in 100-μl fraction aliquots investigated by 4–12% SDS-PAGE. C: enzyme activity in 50-μl fraction aliquots investigated with Z-YPQ-paranitroanilide (pNA) as the substrate. The data shown are representative of 2 independent experiments.