Chemical Properties
yellow to beige crystalline powder
Uses
Bromelain is also used as a natural anti-inflammatory for conditions such as arthritis. It's one of the most popular supplements in Germany, where it is approved by the Commission E for the treatment of inflammation and swelling of the nose and sinuses du
Uses
Tenderizing meat, chill-proofing beer, production of protein hydrolyzates.
Description
Bromelain (EC 3.4.22.32) is a protease that is derived primarily from the stems of the pineapple plant ( Ananas comosus or Ananas bracteatus ), although it is found throughout the plant. Following fruit collection the stump is also harvested, peeled, crushed, and the liquid collected. Soluble bromelain is purified from the liquid via ultrafiltration followed by freeze drying or solvent precipitation and sold in powder form.
Originator
Ananase,Rorer,US,1962
Application
Bromelain has been found to be useful in treatment of platelet aggregation, traumas, bronchitis, thrombophlebitis, and angina pectoris. Bromelain is used as anti-inflammatory and anti-cancer agent. It is useful in treatment of bronchitis and allergic air-way diseases. Tenderizing meat, chill-proofing beer, production of protein hydrolyzates.
Preparation
Bromelain is a general name for a family of sulfhydryl proteolytic enzymes obtained from Ananas comosus, the pineapple plant. Bromelain is prepared from the juice of cooled pineapple through ultrafiltration, centrifugation, and lyophilization, which results in the production of a yellow powder. This process can succeed in a wide range of pH values. Many chemical agents—including Na2S, H2S, sodium cyanide, CaCl2, and others—facilitate the action of bromelain by acting as stimulatory agents; however, a few of these agents can obstruct proteolytic activity, including Ag+, Hg2+, Cu2+, and iodoacetate.
Manufacturing Process
According to US Patent 3,002,891, the following describes pilot plant
production of bromelain. Stripped pineapple stumps were passed four times
through a three roll sugar mill press, In the second and following passes
through the press, water was added to the pulp to increase the efficiency of
the extraction procedure. The crude juice was screened to remove the coarse
particles. Hydrogen sulfide gas was bled into the collected juice to partially
saturate it. The pH was adjusted to pH 4.8 and then the juice was
centrifuged.
To 50 gallons of juice were added 30 gallons of cold acetone. The precipitate
which formed was removed by centifuging in a Sharples centrifuge. This precipitate was discarded. To the supernatant liquor an additional 35 gallons
of acetone was added and the precipitate was collected in a Sharples
centrifuge. The wet precipitate was dropped into fresh acetone, mixed well,
and then recovered by settling. The paste was then dried in a vacuum oven at
a shelf temperature of 110°F. Yield: 8 pounds of enzyme per 100 gallons of
juice. Activity: 4,000 MCU/g.
Therapeutic Function
Antiinflammatory
General Description
Bromelains (Ananase) is a mixture of proteolyticenzymes obtained from the pineapple plant. It isproposed for use in the treatment of soft-tissue inflammationand edema associated with traumatic injury, localized inflammation,and postoperative tissue reactions. Theswelling that accompanies inflammation may be caused byocclusion of the tissue spaces with fibrin. If this is true,enough Ananase would have to be absorbed and reach thetarget area after oral administration to act selectively on thefibrin. This is yet to be established, and its efficacy as ananti-inflammatory agent is inconclusive. An apparent inhibitionof inflammation, however, has been demonstratedwith irritants such as turpentine and croton oil (granulomapouch technique). Ananase is available in 50,000-U tabletsfor oral use.
Industrial uses
Baking Industry: In the baking industry, bromelain is used for improving dough quality and rise. Gluten is a major component of wheat. As Gluten is insoluble in water, it forms a lattice-like structure. Bromelain removes gluten from wheat, ensuring proper dough formation. Bromelain is also used to produce flour of hypoallergic nature.
Tenderization: Bromelain helps in the hydrolysis of myofibril proteins in meat, chicken, and oyster. The protease activity of the enzyme bromelain breaks collagen fiber leading to meat tenderization process. The sulfhydryl group of cysteine in the protease is responsible for the proteolytic action of collagen fiber, leading to the process of tenderization that makes the meat more palatable.
Alcohol stability: Bromelain is used for enhancing the stability of the protein and preventing haziness in beer. Bromelain enhances the stability of the white-wine protein. The bromelain isolated from the stem was active at the minimum pH value of wine and showed an increase in the Ka value by 42%, acting as an alcoholic-acid buffer and thereby acting as an excellent protease enzyme in the production and stabilization of wine.
Cosmetic industry: Bromelain can be used to treat acne and wrinkles, and to reduce swelling, bruising and drying of the skin. Bromelain proteolyses the protein of the upper layer of skin cells, paving a way for the replacement of young cells. The study also reports that the application of bromelain on the skin reduces the bruises caused during cosmetic surgeries.
Biological Activity
Bromelain powder is actually a collection of individual proteases with similar activities. Although lower than papain, bromelain still has a fairly high temperature of inactivation and broad pH activity range. Bromelain has been found to be more active against collagen proteins than papain or ficin (Fogle, Plimpton, Ockerman, Jarenback, & Persson, 1982 ; Kang & Rice, 1970) and effective at improving meat tenderness.
