Additional file 1 of Gluten hydrolyzing activity of Bacillus spp isolated from sourdough
Creators: name: Bennur Somashekharaiah Rashmi
name: Gayathri, Devaraja
name: Mahanthesh Vasudha
name: Chakra Siddappa Prashantkumar
name: Chidanandamurthy Thippeswamy Swamy
name: Sunil, Kumar S.
name: Palegar Krishnappa Somaraja
name: Patil Prakash
Publisher: name: figshare
Year: 2020
Subjects: subject: Biochemistry
subject: Microbiology
subject: FOS: Biological sciences
subject: FOS: Biological sciences
subject: Cell Biology
subject: Molecular Biology
subject: 59999 Environmental Sciences not elsewhere classified
subject: FOS: Earth and related environmental sciences
subject: FOS: Earth and related environmental sciences
subject: 39999 Chemical Sciences not elsewhere classified
subject: FOS: Chemical sciences
subject: FOS: Chemical sciences
subject: Ecology
subject: Immunology
subject: FOS: Clinical medicine
subject: FOS: Clinical medicine

description: Additional file 1: Figure S1. a Mass spectrum of 33-mer degradation by GS 33, b Mass spectrum of 33-mer degradation by GS 143, c Mass spectrum of 33-mer degradation by GS 181, d Mass spectrum of 33-mer degradation by GS 188. Figure S2. a 33-mer peptide as control. b 33-mer peptide degraded by consortium of GS 33, GS 143, GS 181 and GS 188 after 6 h incubation. Figure S3. a Chromatogram showing degradation of 33-mer peptide by GS 33, b Chromatogram showing degradation of 33-mer peptide by GS 143, c Chromatogram showing degradation of 33-mer peptide by GS 181, d Chromatogram showing degradation of 33-mer peptide by GS 188. Figure S4. a Precursor peptide match 1 for 33 mer fragment degraded by the consortium. Peptide sequence: (Q)LPYPQPQPF(-);1086.5521 (m/z value); score: 9.1588; b &amp; y ion cut pattern: b2b4b5b5*b6b7b8b9*y2y3y4y5y6y7y8y8*y9, b Precursor peptide match 2 for 33 mer fragment degraded by the consortium. Peptide sequence: (Q)PQLPYPQPQLPYPQPQLPYPQPQPF(-);1061.8385 (m/z value); score: 8.8206; b &amp; y ion cut pattern: b2b2*b3b3*b4b4*b7b7*b8b9b9*b10b10*b11b12*b17b17*b21b22*b23y1y2y3y4y4*y5y5*y6y6*y8y9y9*y10y11y12y18y19*y20y25, C. Precursor peptide match 3 for 33 mer fragment degraded by the consortium. Peptide sequence: (Q)PQLPYPQPQLPYPQPQPF(-); 1067.9156 (m/z value); score: 8.8151; b &amp; y ion cut pattern: b2b2*b3b3*b4b7b7*b9b9*b10b10*b11b12*b16y1y2y3y3*y4y4*y5y5*y6y6*y7y8y9y9*y10y11y12y12*y18, D. Precursor peptide match 4 for 33 mer fragment degraded by the consortium. Peptide sequence: (-)LQLQPFPQPQLPYPQPQLPY(P); 798.0159 (m/z value); score: 8.5843; b &amp; y ion cut pattern: b2b2*b3b3*b4b6b8b8*b10b10*b11b12b17b18y2y3y5y6y7y9y9*y10y15y17*y20, E. Precursor peptide match 5 for 33 mer fragment degraded by the consortium. Peptide sequence: (-)LQLQPFPQPQL(P); 784.9256 (m/z value); Score: 9.2248; b &amp; y ion cut pattern: b2b3b4b6b8b10b10*b11b11*y2y2*y3y4y5y7y8*y11y11*. Figure S5. Fragment cascade of 33-mer peptide degraded by consortium. Large bold arrow: cleavage between Q and L; large normal arrow: cleavage between Q and P; bold dotted arrow: cleavage between L and P; narrow dotted arrow: cleavage between Y and P. This schematic representation has been constructed based on the peptide matches obtained using ProteinLynx Global Server with high score (&gt; 8) and also on b and y ion cut patterns of the peptides. Figure S6. a The amino nitrogen content of the sourdough samples. Bar graph was plotted incorporating sample mean (n = 3) and error bar (standard deviation) of individual isolate. * indicates that results were statistically significant at p