Making peptone

[Joffrey]

Hello,
i was reading an article on openwetware wiki, and in this article there was a link to a recipe to make your own peptone from soy or casein but the links are dead or ask for password, does someone have these documents ? here is the article in question http://openwetware.org/wiki/DIYbio/FAQ/Methods the link to the documents for making peptone are at the end of the article under "Homebrew Growth Media"

many thanks

[Avery louie]

IIRC it used meat tenderizer or something to break down the soy or casein.

if you want to do diy media, you might want to try potato dextrose agar, as it is very simple to make.

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[Cathal Garvey]

That may have been mine, I used the word "homebrew" at some point. :)

The original document was early work, it was overly wordy and overly
careful. In the time since, I found that you don't have to be so
precise. These days the protocol is condensed, you'll find it as a
subheading in the E.coli transformation protocol;
https://github.com/cathalgarvey/biohacking-protocols/blob/master/E.coli%20Transformation%20With%20PEG%2BMgSO4.md

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[Xabier Vázquez Campos]

Here you even have a recipe to get peptone from raw soya beans.
http://www.ajol.info/index.php/ajb/article/download/55823/44286
If you have the protein extract isolated just follow from there:

The pH of the protein slurry was adjusted to pH 6.5 with 1 N NaOH. At optimum temperature of the digest (600C) 0.25% of commercial papain was added. Digestion was allowed to take place for 3 h and the pH was controlled using 1 N NaOH. The temperature was then raised to 800C for 5 min to inactivate the enzyme. Liquor from the hydrolysed soyabeans was separated from the protein/enzyme slurry by repeated centrifugation. The peptone solution was then freeze-dried to obtain soya peptone.

[Cathal Garvey]

I'm assuming the 600C is a formatting error for 60C? :)
I don't think Papain, or the experimenter, would survive kitchen
chemistry involving fluids at 600C..

Interesting that Papain (relative of bromelain, fairly interchangeable)
is so thermostable; I'd seen mention that that enzyme family can last at
60C for prolonged periods and that it's their optimum temperature.

I wonder; do plasma-associated trypsin inhibitors inhibit bromelain and
papain, given that they use the same three-amino catalytic site and
overall activity? That is, could one use bromelain/papain as substitutes
in mammal cell culture, where inactivation is achieved by addition of
calf serum (hopefully soon to be artificial)?

>>> On Tue, Apr 22, 2014 at 3:13 PM, Joffrey <biok...@gmail.com<javascript:>>

>> wrote:
>>>
>>>> Hello,
>>>> i was reading an article on openwetware wiki, and in this article there
>>>> was a link to a recipe to make your own peptone from soy or casein but
>> the
>>>> links are dead or ask for password, does someone have these documents ?
>>>> here is the article in question
>>>> http://openwetware.org/wiki/DIYbio/FAQ/Methods the link to the
>> documents
>>>> for making peptone are at the end of the article under "Homebrew Growth
>>>> Media"
>>>>
>>>> many thanks
>>>>
>>>> --
>>>> -- You received this message because you are subscribed to the Google
>>>> Groups DIYbio group. To post to this group, send email to

>>>> diy...@googlegroups.com <javascript:>. To unsubscribe from this group,
>> send email to
>>>> diybio+un...@googlegroups.com <javascript:>. For more options, visit

>> this group
>>>> at https://groups.google.com/d/forum/diybio?hl=en
>>>> Learn more at www.diybio.org
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>> Groups
>>>> "DIYbio" group.
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>> an

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>>>> To post to this group, send email to diy...@googlegroups.com<javascript:>.