Abstract
Enzyme stability is critical in biotechnology, pharmaceutical and cosmetic industries. Investigations on this subject have drawn attention because of its practical application. Bromelain is a thiol-endopeptidase, obtained from pineapple (Ananas comosus), known for its clinical and therapeutic applications, particularly to selective burn debridement and improvement of antibiotic action and anti-inflammatory activities. To date, the use of bromelain in pharmacological or industrial applications is limited, due to commercial availability, costs, and sensitivity to pH and temperature. Therefore, a better understanding of enzyme stability would be of great interest. The aim of this study was to evaluate bromelain activity and stability in several pH (2.0 to 8.0) and in polyethylene glycol and polyacrylic acid solutions. We observed that bromelain was able to maintain its stability at pH 5.0 for the temperatures studied. PEG solutions increased bromelain stability, but PAA solutions had the opposite effect.
Highlights
Stem-bromelain (EC. 3.4.22.32) is a thiolendopeptidase with 23.8 kDa and isoelectric point 9.55, obtained from pineapple (Ananascomosus) stem (Maurer, 2001)
Stem bromelain (B4882), polyacrylic acid (PAA, sodium salt) 8000 g/mol, and polyethylene glycol (PEG) 2000 g/mol, 4000 g/mol and 6000 g/mol were purchased from Sigma®
After analyzing the results obtained by the stability study at several pH, bromelain stability was studied in different polymer solutions, exposing stem bromelain to Polyethylene glycol (PEG) 2000, 4000 and 6000 g/mol at 5, 10 and 15% (w/w), or PAA 8000g/mol at the same concentrations
Summary
Stem-bromelain (EC. 3.4.22.32) is a thiolendopeptidase with 23.8 kDa and isoelectric point (pI) 9.55, obtained from pineapple (Ananascomosus) stem (Maurer, 2001). 3.4.22.32) is a thiolendopeptidase with 23.8 kDa and isoelectric point (pI) 9.55, obtained from pineapple (Ananascomosus) stem (Maurer, 2001). Bromelain is known for its clinical and therapeutic applications, to modulation of tumor growth, selective burn debridement, and improvement of antibiotic action and anti-inflammatory, antithrombotic, and fibrinolytic activities (Babu, Rastogi, Raghavarao, 2008; Maurer, 2001; Rosenberg et al, 2012). It is used in meat processing tenderization and as a dietary supplement. Because of its very low toxicity, it has become a suitable tool for controlling chronic inflammatory diseases (Babu, Rastogi, Raghavarao, 2008; Hebbar, Sumana, Raghavarao, 2008; Maurer, 2001)
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