- Bromelain is a natural enzyme from pineapple with anti-inflammatory, digestive, and wound-healing properties.
- Bromelain aids digestion, reduces swelling, supports immunity, and is applied in joint pain and sinusitis relief.
General Information of Bromelain
- Synonyms: Pineapple enzyme
- Biological Source:
- Derived from the stem and fruit of Ananas comosus (Pineapple).
- Family: Bromeliaceae
- Geographical Source:
- Cultivated in Thailand, India, Philippines, Brazil, Costa Rica, Hawaii.
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Macroscopical Characters of Bromelain
- Color: Yellowish-white powder.
- Texture: Fine, dry powder.
- Taste: Slightly sweet.
- Odor: Mild pineapple-like aroma.
Chemical Constituents of Bromelain
- Proteolytic enzymes: Stem Bromelains and Fruit Bromelain (Cysteine proteases).
- Other components: Calcium, Sulfur, Glycoproteins.
- Molecular weight: ~33,000 Da
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Mechanism of Action
Bromelains breaks down protein molecules into amino acids and peptides by hydrolyzing peptide bonds, working best at pH 5.5-7.5.
Preparation
- Extraction:
- Pineapple stems are crushed and pressed to extract juice.
- Purification:
- The enzyme is precipitated using ammonium sulfate.
- Drying & Packaging:
- The purified enzyme is freeze-dried and powdered.
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Evaluation
- Solubility: Soluble in water, slightly soluble in alcohol.
- Purity Tests:
- Gelatin Digestion Test: Measures proteolytic activity.
- Casein Hydrolysis Test: Confirms enzyme presence.
Preservation & Storage
- Stored in cool, dry conditions (4°C to -20°C).
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Therapeutic Uses
- Anti-inflammatory (used in arthritis, sinusitis, surgery recovery).
- Digestive enzyme (treats indigestion, gas, bloating).
- Blood thinner (prevents platelet aggregation).
Commercial Utility
- Used in pharmaceuticals (tablets, enzyme therapy, nasal sprays).
- Used in food industry (meat tenderization, brewing).
- Used in cosmetics (skin exfoliation products).
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