Bromelain: Methods of Extraction, Purification and Therapeutic Applications

Manzoor, Zoya; Nawaz, Ali; Mukhtar, Hamid; Haq, Ikram Ul

doi:10.1590/1678-4324-2016150010

Cited by 63 publications

(55 citation statements)

References 63 publications

(101 reference statements)

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“…Bromelian active at pH 3 through to pH 7 where it activity is at maximal until it finaly falls at pH 8 for all parts of the pineapple. Corzo et al, [24] and Manzoor et al, [25] support the result as it was reported that bromelain act well within pH range 3 -8. Beyond this pH value, the activity declined progressively.…”

Section: Figure 6 Effect Of Bromelain On Bromelain Activity Obtainedsupporting

confidence: 56%

Characterization of Bromelain from Parts of Three Different Pineapple Varieties in Nigeria

Omotoyinbo¹,

Sanni²

2017

AJBIO

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Abstract:Bromelain was extracted from crown, flesh, core, and peel of some variant of Nigerian pineapple fruits in order to evaluate its amount and characteristics. Each part of pineapple after separation was weighed, blended, filtered and then filtrate was precipitated with ethanol and centrifuged. All extracts from each stage were collected and assayed for bromelain activity. The concentration of protein was also measured by using BSA as standard while proteolytic activity was determined using Azocasein 1% (w/v) as substrate at standard conditions. The optimum temperature and pH were also evaluated. The result showed that bromelain could be obtained from all parts of pineapple. Ananas fitzmulleri (Agric) had the highest weight (1486.42 g) and flesh content (53.5%) compared to other varieties while bromelain obtained from all parts and in the different varieties had optimum activity at 40°C and pH of 7. Hence ethanol precipitation method is viable for bromelain recovery.

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Section: Figure 6 Effect Of Bromelain On Bromelain Activity Obtainedsupporting

confidence: 56%

Characterization of Bromelain from Parts of Three Different Pineapple Varieties in Nigeria

Omotoyinbo¹,

Sanni²

2017

AJBIO

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“…Also, Rathnavelu, Alitheen, Sohila, Kanagesan, and Ramesh, () show that bromelain remains biologically active with a half‐life of 6–9 hr in human body. The enzymatic activity of bromelain covers a wide pH spectrum from 5.5 to 8.0 (Pavan, Jain, Shraddha, & Kumar, ), while the optimum range is 6.0–7.0 at a temperature range of 50–60 ◦ C (Manzoor, Nawaz, Mukhtar, & Haq, ). There are many studies were carried out to investigate the separation, extraction and purification of bromelain from pineapple residues (Coêlho, Silva, Machado, Silveira, & Tambourgi, ; Ketnawa, Chaiwut, & Rawdkuen, ; Martins et al, ; Novaes, Ebinuma, Mazzola, & Júnior, ).…”

Section: Introductionmentioning

confidence: 99%

The use of bromelain as a feed additive in fish diets: Growth performance, intestinal morphology, digestive enzyme and immune response of juvenile Sterlet (Acipenser ruthenus)

et al. 2019

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Bromelain is a proteolytic enzyme extracted from Ananas comosus and has great potential to affect several physiological functions. The current study examined the effect of bromelain added to commercial feed at concentrations of 0 g (control), 10 g (B1) and 20 g (B2) per kg diet on growth, feed utilization, intestinal morphology, digestive enzyme and immune response of juvenile Sterlet (Acipenser ruthenus) for 56 days. At the end of this experiment, the highest final body weight was detected in fish fed diet of B2 compared to control. The protein content of whole fish was higher in fish fed diet of B1 and B2, but the content of calcium, iron, copper and zinc was noted lower in fillets of fish fed diet of B1 and B2. Supplementation with bromelain significantly increased the height of mucosal folds, enterocytes and the supranuclear zone of the epithelial cells compared to control diet. The enzymatic activity of lipase and pepsin was significantly (p < 0.05) higher in fish fed diet of B1 and B2. The highest activity of lysozyme, total protein level and total immunoglobulin and the proliferative activity of T and B cells were detected in fish fed diet of B2 compared to control, where no significant (p > 0.05) difference was found in ceruloplasmin, metabolic activity of spleen macrophages and potential killing activity of spleen phagocytes between different treatments.

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“…Filtering and enter into the bottle Sardine Sauce Fig. 1 Flow chart of producing sardine sauce using bromelain enzyme J Food Sci Technol methods (Ketnawa et al 2011;Manzoor et al 2016): five mature pineapple fruit was weighed, cleaned well-using water, and crushed into small pieces. Then, adding sodium acetate buffer into it, and the extract was homogenized and filtered by using a fine cloth.…”

Section: Methodsmentioning

confidence: 99%

Preparation and quality evaluation of sardines sauce rich in omega-3 using the combination of pineapple fruit extracts and fermentation times

et al. 2020

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A present study aimed at evaluating sardine sauce quality used a treatment combination of pineapple fruit extract, and fermentation times. It used a completely randomized design with a factorial pattern. The results showed a pineapple fruit extracts and fermentation times affected significantly on sardine sauce quality (P \ 0.05). There was an interaction between pineapple fruit extract and fermentation times on sardine sauce quality. A pineapple fruit extract of 10% and fermentation times of 13 days produced sardine sauce best quality, with a protein content (17.38%), moisture (74.45%), omega-3 (19.68%), pH (5.23), taste value of 3.68, color of 4.52, and aroma of 2.99, respectively, but, consumers did not like it so much. It has passed a National Standard of Indonesia, which sets the minimum level of protein of 5%, and pH ranges from 5.0 to 6.0.

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Bromelain: Methods of Extraction, Purification and Therapeutic Applications

Abstract: Bromelain is a concoction of sulfhydryl proteolytic enzymes. Depending upon the site of extraction it can be regarded as either stem bromelain (SBM) (EC 3.4.22.32) or fruit bromelain (FBM) (EC 3.4.22.33

Cited by 63 publications

References 63 publications

Characterization of Bromelain from Parts of Three Different Pineapple Varieties in Nigeria

Characterization of Bromelain from Parts of Three Different Pineapple Varieties in Nigeria

The use of bromelain as a feed additive in fish diets: Growth performance, intestinal morphology, digestive enzyme and immune response of juvenile Sterlet (Acipenser ruthenus)

Preparation and quality evaluation of sardines sauce rich in omega-3 using the combination of pineapple fruit extracts and fermentation times

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