Kinetics studies with fruit bromelain (Ananas comosus) in the presence of cysteine and divalent ions

Kaur, Tajwinder; Kaur, Amandeep; Grewal, Ravneet Kaur

doi:10.1007/s13197-014-1639-5

Cited by 20 publications

(16 citation statements)

References 26 publications

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“…Fruit bromelain extracted from Perola pineapple species have its highest activity at pH 7, and it also showed another two minor activity peaks at pH 4.5 and 8.5 (Ferreira, Santana, & Tambourgi, ). As research on papain suggested that fruit cysteine proteases conduct their catalysis through ionizable groups, and the ionic form of their active sites impacts the pH preference (Kaur, Kaur, & Grewal, ).…”

Section: Discussionmentioning

confidence: 99%

Fractionation and activity profiling of fruit bromelain from pineapples of Phuket variety growing in Thailand

et al. 2019

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Bromelain is a type of protease found in both fruits and stems of pineapples. Stem bromelain has been extensively studied and is commercially available for applications in various industries. In contrast, studies of fruit bromelain are quite limited since most of pineapples have been consumed freshly, canned or juiced. Nowadays, the consumption of canned fruits, including canned pineapples has decreased greatly. Fruit bromelain could be a new growth point for pineapple industry. In this study, fruit bromelain was extracted from the pineapple juice of Phuket variety and some of its properties were studied. The enzyme was purified by precipitation using ammonium sulfate fractionation followed by ion‐exchange and gel filtration chromatography. Consequently, the protease purification level was increased by 95.2 fold. The final specific activity was getting to 448,590 U/mg on average, dominated by cysteine proteases, with optimal activity at 45°C and pH ranging from 6 to 8. The study facilitates the molecular and application research of fruit bromelain. Practical applications The research has been carried out at Funong Food Technology Co., Ltd., Guangdong, China, which produces primarily pineapple chunks and juice. As plenty of by‐products, like peels and cores of pineapples, are produced, the techniques are employed to extract bromelain from the by‐products. The techniques reported in this work are not new or advanced, however, they are applicable during the manufacturing process and the related equipment is easy to set up and operate. What's more, the practical application of the techniques is cost‐effective for the manufactories. Take Funong Food Technology Co., Ltd. as an example, they was using 80% saturation ammonium sulfate to precipitate protein from pineapple juice and obtained a bromelain with activity of approximately 8,000 U/mg and yield of 1.7 kg per ton of juice. With the application of the techniques reported in this work, bromelain was first extracted by ammonium sulfate gradient precipitation, and then purified through ion‐exchange and gel filtration chromatography. Each step of precipitation and purification generates a different level of activity and recovery of bromelain, ranging from around 2,506 to 448,590 U/mg, which allows for the production of bromelain according to the requirement of the market and brings more profits.

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Section: Discussionmentioning

confidence: 99%

Fractionation and activity profiling of fruit bromelain from pineapples of Phuket variety growing in Thailand

et al. 2019

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“…Bromelain has a wide specificity for protein cleavage and is stable over a broad pH range (pH 4-8). It generally cleaves the protein sites with arginine, lysine, tyrosine, glutamic acid, glycine, ornithine, methionine sulfoxide, and alanine, but the specificity of cleavage may be altered by a change in pH [23,24]. Trypsin hydrolyses C-terminal amide bond specifically to arginine and lysine.…”

Section: Introductionmentioning

confidence: 99%

Effects of Bromelain and Trypsin Hydrolysis on the Phytochemical Content, Antioxidant Activity, and Antibacterial Activity of Roasted Butterfly Pea Seeds

Khoo

et al. 2019

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Butterfly pea (Clitoria ternatea L.) is a traditional medicinal and edible herb, whose health-promoting benefits have been attributed to its phenolic constituents. In this study, the effects of enzymatic hydrolysis on total phenolic content (TPC) and total flavonoid content (TFC), antioxidant (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP)) and antibacterial activities of raw and roasted (200 °C, 10–20 min) butterfly pea seeds were investigated. Roasting reduced the yield of seed aqueous extracts, but it increased the TPC and FRAP values, hence the reducing ability, of the extracts. Bromelain hydrolysis enhanced the TPC and TFC of the roasted seeds up to 2- and 18-fold higher, respectively. Trypsin hydrolysis drastically increased the TPC, but not TFC, of roasted seeds; trypsin-hydrolyzed, 20 min roasted sample had the highest TPC (54.07 μg gallic acid equivalent (GAE)/mg) among all samples. Bromelain hydrolysis significantly improved the antioxidant activity of the roasted seed samples, where the antioxidant activity of bromelain-hydrolyzed, 20 min roasted sample was about 50% greater than the non-hydrolyzed 20 min roasted sample. Trypsin hydrolysis raised the FRAP values of the 20 min roasted sample to 70.28 mg Fe(II) equivalent/g, the highest among all samples. Nevertheless, trypsin only weakly elevated the ABTS scavenging activity of the roasted samples, showing no enhancement of the DPPH scavenging activity. On the other hand, only bromelain hydrolysates of raw and 10 min roasted seeds were active against Staphylococcus aureus. Taken together, bromelain hydrolysis can be used to enhance the extractable phytochemical contents and antioxidant activity of roasted butterfly pea seeds.

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“…Fruit bromelain (FB) is a type of protease enzymes found in pineapple that has widely accepted as a phyto-therapeutic drug (Kaur, Kaur, & Grewal, 2015;Ramli, Abdul Manas, Abdul Hamid, Abd. Hamid, & Md Illias, 2018).…”

Section: Introductionmentioning

confidence: 99%

Effect of high pressure processing on fibrinolytic activity of fruit bromelain in vivo

Zhi

Kai²,

Jia

et al. 2019

J Food Process Engineering

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Aiming at exploring how high pressure processing (HPP) affects the fibrinolytic activity of fruit bromelain (FB) in vivo, the obtained FB was subjected to HPP treatment (300 MPa, 20°C for 20 min) before advanced structure was determined; then six groups of rats were fed with various dosages of enzymes (0.5–1.5 mL/kg·bw) and six target parameters of blood plasma were analyzed. Structural measurements revealed that, by comparison with FB, HPP treated FB (HPP‐FB) showed an increase (7.67%) in α‐helix and its fluorescence intensities were increased by 42.5%, 78.7% at the excitation wavelength of 295 nm, 280 nm, respectively. As to the fibrinolytic activity, compared with the blank control, activated partial thromboplastin time (APTT), prothrombin time (PT) and tissue‐type plasminogen activator (t‐PA) of Group 8 (highest HPP‐FB dosage) were markedly increased (p < .05) by 18.40%, 16.57%, and 10.68% separately, while fibrinogen (FIB) was significantly decreased (p < .05) by 13.88%. Besides, compared with the positive control, the highest HPP‐FB dosage performed almost the same function as aspirin. The results indicated that, compared with FB, the fibrinolytic activity of HPP‐FB was obviously increased which might be attributed to the increase of α‐helix and the exposure of tryptophan residues and tyrosine residues. Practical applications The results in this research suggested that HPP treatment could effectively enhance the fibrinolytic activity of fruit bromelain in vivo and increase the added‐value as well as market competitiveness of pineapple‐derived products. HPP‐FB could potentially be used in the development of a new functional food that can prevent thrombosis.

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Kinetics studies with fruit bromelain (Ananas comosus) in the presence of cysteine and divalent ions

Cited by 20 publications

References 26 publications

Fractionation and activity profiling of fruit bromelain from pineapples of Phuket variety growing in Thailand

Fractionation and activity profiling of fruit bromelain from pineapples of Phuket variety growing in Thailand

Effects of Bromelain and Trypsin Hydrolysis on the Phytochemical Content, Antioxidant Activity, and Antibacterial Activity of Roasted Butterfly Pea Seeds

Effect of high pressure processing on fibrinolytic activity of fruit bromelain in vivo

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