Bromelain

• 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.

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

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

1. Extraction:
   • Pineapple stems are crushed and pressed to extract juice.
2. Purification:
   • The enzyme is precipitated using ammonium sulfate.
3. Drying & Packaging:
   • The purified enzyme is freeze-dried and powdered.

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).

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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