Bromelain

Title: Bromelain
CAS Registry Number: 9001-00-7
Trademarks: Bromelin; Ananase (Rorer); Extranase (Rorer); Inflamen (Hokuriku); Traumanase (Rorer)
Literature References: Protein-digesting and milk-clotting enzymes found in pineapple fruit juice and stem tissue. Enzymes from the two sources are distinguished as fruit bromelain and stem bromelain. First isolns of fruit bromelain: Marcano, Bull. Pharm. 5, 77 (1891); Chittenden, Trans. Conn. Acad. Sci. 8, 281 (1892). From pineapple juice by precipitation with acetone and also with ammonium sulfide: Heinicke, US 3002891 (1961 to Pineapple Res. Inst.). Discovery in stem tissue: idem, Science 118, 753 (1953). Stem bromelain has mol wt of about 33,000 and is probably the first proteolytic enzyme of plant origin to be established as a glycoprotein: Murachi et al., Biochemistry 3, 48 (1964); Ota et al., ibid. 180. Purification of crude prepns: Gibian, Bratfisch, US 2950227 (1960 to Schering AG). Reviews: Balls et al., Ind. Eng. Chem. 33, 950 (1941); of stem bromelain: Murachi, "Structure and Function of Stem Bromelain," in Proteins, Structure and Function vol. 2, M. Funatsu et al., Eds. (Kodansha, Tokyo, Wiley, New York, 1972) pp 47-101.
Properties: Unlike papain, fruit bromelain does not disappear as the fruit ripens. Fruit and stem bromelains are acidic and basic proteins, resp. uv max (stem): 280 nm (A1%1cm 20.1).
Absorption maximum: uv max (stem): 280 nm (A1%1cm 20.1)
Use: Tenderizing meat, chill-proofing beer, production of protein hydrolyzates.
Therap-Cat: Anti-inflammatory.
Bromfenac Bromhexine Bromic Acid Bromindione Bromine Pentafluoride

Bromelain
Pineapple1.JPG
Pineapple
one member of the Bromeliaceae family
Effective temperature 40-60 °C
Optimal temperature 50-60 °C
Deactivation temperature approximately above 65 °C
Effective pH 4.0-8.0
Optimal pH 4.5-5.5

Bromelain is an extract derived from the stems of pineapples, although it exists in all parts of the fresh plant and fruit, which has many uses. The extract has a history of folk and modern medicinal use. As a supplement it is thought to have anti-inflammatory effects. Bromelain also contains chemicals that might interfere with the growth of tumor cells and slow blood clotting, but there is no peer-reviewed research showing any efficacy against tumours. As a culinary ingredient it is used primarily as a tenderizer.

The term "bromelain" may refer to either of two protease enzymes extracted from the plants of the family, Bromeliaceae, or it may refer to a combination of those enzymes along with other compounds produced in an extract.

The US National Institute of Health rates bromelain as only possibly effective against osteoarthritis, but only when taken in combination with trypsin and rutin (Phlogenzym).[1] The same institute has stated that it is possibly ineffective for preventing post-exercise muscle tiredness. In addition, there is no evidence to rate the effectivity of the product for any other disorder.[1]