Bromelain is a protein digestive enzyme obtained from the extract of pineapple (steam, fruit, and leaves). It is a cocktail of several thiol endopeptidases and other components like peroxidase, cellulase, phosphatase, and several protease inhibitors. It is a glycoprotein with an oligosaccharide in its molecular structure that contains xylose, fucose, mannose, and N-acetyl glucosamine. Many approaches have been used in the extraction and purification of bromelain like filtration, membrane filtration, INT filtration, precipitation, aqueous two-phase system, ion-exchange chromatography, etc. This enzyme is widely used in the food industry for meat tenderization, baking, cheese processing, seafood processing, etc. However, this enzyme also expands its applicability in the food industry. It is reported to have the potential for the treatment of bronchitis, surgical trauma, sinusitis, etc. The in vitro and in vivo studies showed that it possesses fibrinolytic, anti-inflammatory, antithrombotic, anti-edematous activity, etc. The human body absorbed bromelain without any side effects or reduction in its activity. However, in some cases, it shows side effects in those patients who are allergic to pineapple. To minimize such adverse effects bromelain is immobilized inside the nanoparticles. This paper gives an overview of the production, purification, and application of this industrially important enzyme in the food and pharmaceutical industry. It also discusses the various immobilization strategies used to enhance its efficiency.
Enzymes are highly specific and highly sensitive biocatalyst proteins that play important roles in various life processes. As they are proteins, thus, they are composed of amino acids joined together to form chains. These amino acids are linked by peptide bonds that form between the amino-terminal and carboxylic end. There is the multifaceted application of enzymes in various sectors that include food, textile, paints, pharmaceuticals, leather, oil industries, etc. There is a wide range of sources available for the extraction of enzymes. The commercially important enzymes are generally harvested from microbial sources. Some enzymes are produced extracellularly while some enzymes are produced intracellularly. The production of this bioactive compound could be enhanced by applying suitable optimization techniques, genetic engineering tools, and other modern techniques. One of the major challenges in the commercial production of enzymes is their extraction in pure form without losing their properties. Extraction of enzymes starts from upstream processing that mainly includes two types of fermentation; one is submerged fermentation and another one is solid-state fermentation. After upstream processing, downstream processing is followed which includes cell disruption, filtration, sedimentation and centrifugation, flocculation and coagulation, and chromatography. Then, enzyme purification strategies are followed (salting-out method, dialysis, gel filtration, ion-exchange chromatography, gel electrophoresis. The purpose of down streaming is to purify and concentrate the enzyme from the complex bulk matrix. A significant amount of total production cost is contributed by downstream processing. The review discusses the industrial importance of enzymes and their downstream processing techniques economically and sustainably.
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