The present invention concerns a method for detecting cleavage of a
protein of interest in a non-purified
test sample, wherein said
protein of interest comprises at least a first signature
peptide present in a first domain and at least a second signature
peptide present in a second domain, wherein the method comprises the steps of: heating the non-purified
test sample to provide a heated
test sample; separating soluble from
insoluble protein in the heated test sample to produce soluble and
insoluble protein fractions of said heated test sample; and determining, in the soluble and / or the
insoluble protein fraction of step b), a first relative level, which is the level of the first signature
peptide as compared to a
control level, and a second relative level, which is the level of the second signature peptide as compared to a
control level, wherein cleavage is detected by a difference between said first and second relative levels in the soluble
protein fraction and / or by a difference between said first and second relative levels in the insoluble protein fraction.