1 M HEPES/NaOH (pH 8.5) and 25 μL of NaCl solution (6 mM–1.2 M) in a micro centrifuge tube. The reactions were initiated by the addition of 25 μL of the midgut homogenate to the tubes, and the mixtures were

then incubated at 30 °C for 2 h. The reducing carbohydrates released from the substrate by the action of the amylase were quantified using the dinitrosalicylic acid method, as described in Section 2.2.1. The blanks were prepared with the same NaCl concentrations and with water instead of samples. The assays in the absence of Cl− were performed separately using a similar protocol. The dissociation constant of the Cl− ion from the amylase was calculated using GRAFIT (Erithacus Software, version 7.0), assuming the enzyme was saturated with the substrate. To investigate the influence of calcium ions, 10 total midguts were dissected in 0.9% (w/v) NaCl and transferred to 250 μL of 600 mM NaCl. The samples were homogenized using an abrasive micro-homogenizer buy BMS-754807 made of

glass and then centrifuged at 4 °C for 10 min at 14,000×g. The supernatant containing the equivalent of 1 midgut (25 μL) was used in the assays. The assays where performed mixing 100 μL of a 1.5% (w/v) aqueous starch solution, 150 μL of 0.1 M HEPES/NaOH Obeticholic Acid cost (pH 8.5) and 25 μL of different CaCl2 solutions (concentrations varying from zero to 96 mM) in a micro centrifuge tube. The reaction was started by the addition of 25 μL of the sample, and the tubes were incubated at 30 °C for 1 h. The reducing carbohydrates released from the Unoprostone substrate were quantified using the dinitrosalicylic acid method, as described in Section 2.2.1. The blanks were prepared with the same CaCl2 concentrations and with water in the place of sample. The midgut sample containing amylase was obtained by homogenizing 5 total midguts in 50 μL of 200 mM

NaCl. After centrifugation at 14,000×g at 4 °C for 10 min, the supernatant was used for the starch hydrolysis assay. The starch hydrolysis was assayed by mixing 100 μL of a 4.5% (w/v) aqueous starch solution with 150 μL of 0.1 M HEPES/NaOH buffer (pH 8.5) and 50 μL of a sample containing the equivalent of 5 midguts in a micro centrifuge tube. The mixture was incubated at 30 °C for 6 h. Throughout the incubation time, 20 μL aliquots were collected at 0, 1.5, 3 and 6 h and transferred to another tube in which the action of the amylase on starch was inactivated by immersion in boiling water for 2 min. All three samples were centrifuged (14,000×g, 10 min), and 15 μL from each aliquot was applied to a silica gel plate (Fluka 99903). The chromatography was performed using a mixture of butanol, ethanol and water (5:3:2, v/v/v). The spots corresponding to the products of starch hydrolysis were developed via aspersion of an ethanol/sulfuric acid mixture (9:1) and heating at 100 °C in an oven. The processivity of the α-amylase-starch complex was evaluated according to the method of Robyt and French (1967) and Bragatto et al.