Bromelain is an enzyme extract derived from the stems of pineapples, although it exists in all parts of the fresh plant and fruit. The extract has a history of folk medicine use. As a culinary ingredient, it may be used as a meat 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.

Although tested in a variety of folk medicine and research models for its possible efficacy against diseases, the only approved clinical application for bromelain was issued in 2012 by the European Medicines Agency for a topical medication, called Nexobrid, used to remove dead tissue in severe skin burns. In 1892, Russell Henry Chittenden, assisted by Elliott P. Joslin and Frank Sherman Meara, investigated the matter more completely, and called it 'bromelin'. Later, the term 'bromelain' was introduced and originally applied to any protease from any member of the plant family Bromeliaceae.

Sources

Bromelain is present in all parts of the pineapple plant (Ananas sp.), The starting material is blended and pressed through a filter to obtain a supernatant liquid containing the soluble bromelain enzyme. The proteolytic activity of concentrated bromelain solutions remains relatively stable for at least 1 week at room temperature, and multiple freeze-thaw cycles or exposure to the digestive enzyme trypsin have little effect on it.

Uses

Meat tenderizing and other uses

Along with papain, bromelain is one of the most popular proteases to use for meat tenderizing. Bromelain is sold in a powdered form, which is combined with a marinade, or directly sprinkled on the uncooked meat.

Bromelain has not been scientifically proven to be effective in treating any other diseases.

See also

  • Phytochemicals
  • Papain

References

  • The MEROPS online database for peptidases and their inhibitors: Stem Bromelain:C01.005, Fruit Bromelain:C01.028