Bromelain Enzyme Research Articles

Optimizing professional oral hygiene tactics with various methods and tools: impact on microcirculation in periodontal tissues

Relevance. While professional oral hygiene (POH) is widely implemented in dental practice, there is a notable lack of comprehensive research on its effects on periodontal tissues. This underscores the need to investigate the impact of various air-polishing systems (APS) on periodontal tissues in specific clinical contexts. Choosing the appropriate active ingredient in mouth rinses for antiseptic treatment during the final stage of professional oral hygiene is critical for dental practitioners, as the active ingredient directly affects microcirculation in periodontal tissues.Materials and methods. A standard dental examination was conducted on 200 patients aged 18 to 25 years. Patients were divided into groups based on the active component of the APS: calcium carbonate, sodium bicarbonate, a mixture of calcium carbonate and sodium bicarbonate, trehalose, or glycine. In the second stage of the study, antiseptic treatment was performed according to the active ingredient in the mouth rinse, using one of the following antiseptics: chlorhexidine (0.20%) with hyaluronic acid; a combination of clove and fennel essential oils, bromelain enzyme, and bifidobacterium lysate; or essential oil-based rinses containing thymol, eucalyptol, menthol, and methyl salicylate. The control group used distilled water. Microcirculation dynamics in the periodontal tissues were monitored throughout the study using ultrasound Doppler flowmetry.Results. An increase in microcirculation parameters in periodontal tissues was observed following professional oral hygiene using various APS components, both with and without ultrasonic treatment. The application of mouth rinses as the final step in antiseptic oral care contributed to the restoration of microcirculation in periodontal tissues within 1 hour of use.Conclusion. The study identified the most effective protocol for mouth rinse application, tailored to the active component of the air-polishing system.

Innovation in Bromelain Enzyme Production from Pineapple and Honey and Its Characteristics

Bromelain enzyme is one type of protease enzyme that has the ability to hydrolyze protein peptide bonds into amino acids. Bromelain enzyme can be found in pineapple (Ananas comosus) which consists of 95% cysteine protease mixture. Bromelain is often used by athletes to treat physical injuries or minor wounds. In obtaining the bromelain enzyme found in pineapple, an isolation process is required, namely by extracting it extracellularly. The method in this study does not go through the cell breakdown process so that it is easier to separate from other impurities and does not mix with other cell materials. This study aims to develop an innovative method in the production of bromelain enzyme using pineapple and honey as raw materials and to evaluate the organoleptic properties, pH, and the presence of lactic acid bacteria. This study is a descriptive study presented in the form of graphs and images. From the research that has been done, it can be concluded that the manufacture of bromelain enzyme using pineapple and honey has succeeded in producing a product that has an organoleptic value of liking (60%), pH 3 (acid) with the number of lactic acid bacteria 2.43 cells/ml.

Freshwater snail flesh (Pomacea paludosa) incubated with bromelain enzyme levels in feed on the carcass quality of Alabio male ducks (Anas plathyrhyncos Borneo)

This study aimed to determine Freshwater snail flesh (Pomacea paludosa) incubated with bromelain enzyme levels in feed on the carcass quality of alabio male ducks. The treatment as ; P0 basal diet + 100% fish meal, P1 basal diet + 75% fish meal + 25% freswater snail flesh incubated bromelain enzym, P2 basal diet + 50% fish meal + 50% freswater snail flesh incubated bromelain enzym, P3 : basal diet + 25 % fish meal + 75% freswater snail flesh incubated bromelain enzym, P4 : basal diet + 100% freswater snail flesh . In each treatment, two male Alabio ducks were taken randomly and then slaughtered. The crude protein, crude fat, moisture, pH, and texture, by taking as many samples as 20 g of sample then mashed for 2 minutes and added 40 ml aquadest. pH measurement is done with pH meter, which was previously calibrated with buffer solution of pH 7.0 and 4.0. Meat tenderness is measured by using the shear warner bratzler tool Instron, , protein,fat and moiture using proximate analysis The result showed that level freshwater snail flesh incubated with bromelain enzym in feed up to 7.5-10% on Alabio male duck diets improved crude protein meat (21.51±0.19 to 23.90±0.40) but decreased meat moisture ( 69.46±0.79 to 62.79±0.27) and decreased crude fat meat (9.55±0.44 to 4.18±0.53). Meanwhile, the tenderness of the meat increased from 3.55% on the control feed to 26.77% on the feed using 7.5-10%.

Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat

Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat

Pengolahan Kecap Jamur Tiram Menggunakan Enzim Bromelin di SMKN 7 Kota Bengkulu

Oyster mushrooms have a high nutritional content, so they are often used as a base for dishes or snacks. Because of the high protein and glutamic acid content in oyster mushrooms, they have the opportunity to be processed into soy sauce. The use of bromelain enzyme from pineapple juice can produce oyster mushroom soy sauce with good quality characteristics. Oyster mushrooms provide dietary fiber and other ingredients that can improve health. Oyster mushroom is a very interesting prospect, because it is a commodity that has a fairly high quality demand. SMKN 7 Bengkulu City has an industrial and culinary department. The knowledge and skills of students on the progress of the oyster mushroom marketing business and its processed diversification results are still relatively underdeveloped. This is due to several factors including: lack of knowledge and skills in food processing, relatively small interest of students in the process of diversifying processed foodstuffs, and relatively small skills of students in extending shelf life and increasing the economic value of food products. Modern packaging and labeling, oyster mushroom soy sauce products using bromelain enzyme will become more economically valuable and feasible to develop and allow for expansion of the marketing area. Therefore, the community service team together with partners identified that it is necessary to improve soft skills and skills for students of SMKN 7 Bengkulu City, which can be done through training and applications in community service programs.

The Potential Therapeutic Role of Bromelin in Pineapple Fruit for Cholesterol: A Comprehensive Literature Review

Background: A main risk factor for cardiovascular illnesses is high cholesterol, which causes 3.6 million deaths yearly by WHO, 2022. Reducing the risk of heart attacks and strokes depends on lowering cholesterol. Recent research indicates that pineapple's bromelain enzyme might help reduce cholesterol levels. This review examines bromelain's potential application in cholesterol management and its effect on cholesterol metabolism. Objectives: This literature review aims to explore bromelin in pineapple fruit for cholesterol. Methods: We searched Pubmed, Google Scholar, Scopus, and Web of Science using keywords like cholesterol, lipid metabolism, bromelin and pineapple. We included accessible articles in Bahasa Indonesia or English, including research articles, systematic reviews, meta-analyses, and literature reviews. Discussion: Bromelain found in pineapple fruit can decrease cholesterol and triglyceride production due to its effects on lipid metabolism, heart function, and anti-inflammatory effects. This is due to their ability to inhibit HMG-CoA reductase production, an important enzyme involved in the liver's cholesterol synthesis. Conclusion: Bromelin has significant therapeutic potential for reducing cholesterol, especially as a natural supplement to resist lipid-lowering treatments for people who cannot tolerate statins. We need to conduct further research to determine the clinical effectiveness of combination therapy.

Physicochemical Characteristics of Cream Cheese Based on Different Ratios of Bromelin Enzyme and Rennet Enzyme

Milk belongs to the food group that is readily ruined and provides complete nutrients; therefore, adequate processing is necessary to extend its shelf life. One of the most popular dairy products is cream cheese. This cream cheese has a soft texture, a white color, and a savoury flavour. It can be used as a topping or a complimentary element. This objective of this study was to determine the differences effect in the ratio of bromelain and rennet enzymes on the physicochemical characteristics of cream cheese. The experimental design used in this research was a Completely Randomized Design (CRD) with the following treatments: 8% bromelain enzyme (P1); 8% rennet enzyme (P2); bromelain enzyme 7% + rennet enzyme 1% (P3); bromelain enzyme 4% + rennet enzyme 4% (P4); 1% bromelain enzyme + 7% rennet enzyme (P5) where each treatment will be repeated 3 times. Some of the parameters tested were yield, pH, water content, protein content, color degree and spreadability. Based on the effectiveness test to determine the best treatment, the highest value was obtained for the P4 treatment with a yield of 11.14%, pH value of 5.83, water content of 55.50%, protein content of 5.62%, color degree of 78.21, and spreadability of 3.50 cm.

Effectiveness of Chewing Pineapple (Ananas Comosus L. Merr) Against Debris Index in Class V Students of SDN Barengkrajan 1 Sidoarjo 2024

Pineapple is a fruit that is popular with many people because its taste is generally sweet and slightly sour, the aroma is very fragrant and it is easy to find everywhere. Pineapples contain quite a lot of fiber and water and contain active substances such as the enzyme bromelain and flavonoids which function as antibacterials so they can stop the growth of plaque bacteria and reduce the growth of Streptococcus mutans bacteria. Then pineapple contains citric acid which can increase saliva secretion and pineapple contains iodine and phenol which functions as an antiseptic. The aim of this research was to determine the effectiveness of chewing pineapple on the debris index in class V students at SDN Barengkrajan 1 Sidoarjo. The method in this research was carried out by collecting index debris data for class V students at SDN Barengkrajan 1 Sidoarjo, totaling 30 students, using an index debris examination sheet by carrying out direct observations of respondents and providing intervention in the form of chewing pineapple. Data analysis using the Wilcoxon test. The results showed that there was a decrease in the debris index in class V students at SDN Barengkrajan 1 Sidoarjo between before and after being given the intervention, namely from bad to moderate. There is the effectiveness of chewing pineapple on the debris index in class V students at SDN Barengkrajan 1 Sidoarjo.

Anticancer Activities of Bromelain Hydrolysate of Soy Protein Against Breast Cancer Cells MCF-7

Soybeans contain proteins that have the potential to produce anticancer bioactive peptides. This study aims to determine the anticancer activity of soy protein hydrolysate against MCF-7 breast cancer cells. Soybean protein hydrolyzed by bromelain enzyme 0.5% (w/v) at the optimum temperature and pH for protein hydrolysis using the Bergmeyer and Grassl method. The degree of hydrolysis value of protein hydrolysate was determined by the Alder-Niesen method and the protein profile was analyzed by SDS-PAGE. The hydrolysate with the best degree of hydrolysis value was analyzed for anticancer activity against MCF-7 breast cancer cells by the Presto Blue assay method, and fractionation of protein hydrolysates by gel filtration chromatography (Sephadex G-15). The molecular weight of the peptide was characterized by LCMS/MS. Soy protein hydrolysis using 0.5% (w/v) bromelain enzyme was optimum at 65 ºC and pH 7.0 for 4 hours, with a hydrolysis degree value of 20.57%. The SDS-PAGE analysis showed that the protein hydrolysates had quite thick protein bands in the range of <35 kDa with an IC50 value of 70.37 mg/mL. Based on the LCMS/MS results, the peptide from fractionation has a molecular weight of 5.133 kDa.

The potential of bromelain enzyme as a safe anthelmintic and minimume residues for livestock commodities

The potential of bromelain enzyme as a safe anthelmintic and minimume residues for livestock commodities

Does NexoBrid® have antimicrobial properties?

We previously published the microbial profile of burn wounds managed with NexoBrid® in Pinderfields Regional Burns Centre, Wakefield, UK. Our results showed no significant changes in bacterial colonisation in burn wounds debrided with NexoBrid®. Previous studies described the antimicrobial properties of bromelain enzyme. To date, the effects of NexoBrid® on microorganisms have not been reported. In this study, a series of lab experiments were conducted to investigate the antimicrobial properties of NexoBrid®. Mueller-Hinton agar plates were pre-treated with NexoBrid® and inoculated with common pathogens after serial dilution. Our results revealed that the pre-treated plates showed reduction in the growth of E. faecalis and S. aureus. No zones of inhibition were observed around NexoBrid® after 18 h of incubation. Where a combination of controls and test solutions were added, no zones of inhibition were seen around the NexoBrid® wells in any of fifty tested organisms. The slightly lower infection rates observed in patients treated with NexoBrid® are more likely to be due to efficient selective debridement of necrotic skin rather than direct antimicrobial action.

Bromelain-Extracted of Virgin Coconut Oil: Physical and Chemical Stability in Different Temperature During the Storage

The bromelain-enzymatic reaction is applied in virgin coconut oil (VCO) production. Hydrolysis of the emulator by bromelain enzyme in coconut milk during fermentation maximized further the separation of oil and water. In the higher demand for VCO in many industries, the VCO stability during transportation and storage must be evaluated. The research aims to evaluate the physical and chemical stability of the effect of temperature in the storage. VCO's physical and chemical stability was evaluated under two different temperature and storage periods: an elevated temperature of 50°C for 10 days and room temperature (27-30°C) for 50 days. The storage was conducted in a clear glass bottle. The evaluation was based on physical and chemical stability tests before and after storage, including organoleptic, pH changes, density, viscosity, acid number, peroxide number, and saponification number. Based on the data, the quality of the VCO after storing at 50°C for 10 days and 27-30°C for 50 days was found to be changed for pH, specific gravity, viscosity, acid number, peroxide number, saponification number, while for the appearance was found to be no changes. The VCO was very sensitive to environmental effects. Therefore, it is necessary to find the best storage chamber and temperature for stabilizing the VCO.

Potential antioxidant activity and physical of cottage cheese using bromelain enzyme pineapple[Ananas comusus] as a natural coagulant

The proteolytic enzyme bromelain, which can aid in hydrolyzing proteins into amino acids, is found in pineapple fruit. The bromelain enzyme can also aid in the coagulation of milk, which makes it useful in the cottage cheese-making process. The numerous phenolic compounds and flavonoids found in pineapple fruit serve as a source of antioxidants. Antioxidants function by scavenging free radicals. This study used the pineapple fruit’s bromelain enzyme as a natural coagulant to ascertain the cottage cheese’s physical characteristics and antioxidant activity. Each treatment (K1 = 0%, K2 = 3%, K3 = 4%, and K4 = 5%) was repeated four times as part of the research methodology. The outcomes demonstrated that the bromelain enzyme’s inclusion had a very substantial impact [p≤ 0.01] on the cottage cheese’s physical characteristics and antioxidant activity. The results of the study concluded that bromelain concentrations up to 5% produced good antioxidant activity and physical properties of cottage cheese with a very significant difference P≤0.01. This indicated that the bromelain enzyme from pineapple extract could be used as a cheap substitute for rennet in making cheese.

Enzymatic Hydrolysis of Protein Hydrolysate from Pangasius sp. by-Product using Bromelain

Fish protein hydrolysate (FPH) is a product resulting from the degradation of fish protein into simple peptides and amino acids through hydrolysis. This study aims to optimise the enzymatic hydrolysis conditions of Pangasius sp. by-products to produce high-quality fish protein hydrolysate. Bromelain enzyme was used as the catalyst for hydrolysis. The degree of hydrolysis (DH), pH and antioxidant activity of FPH were used as response parameters. The optimisation was done using response surface methodology (RSM) by applying two factors (enzyme concentration and incubation time) with a 3-level Central Composite Design (CCD) model. The result showed that the bromelain concentration and incubation time of catfish protein hydrolysate gave significantly different effects (p<0.05) on the response parameters of Pangasius protein hydrolysate. Hydrolysis of Pangasius protein with 0.04% bromelain enzyme and incubation time of 2.8 hours resulted in DH, pH and DPPH antioxidant activity of 35.88%, 7.07 and 29.86%, respectively. The response value of Pangasius protein hydrolysate was within the range of the predicted value of hydrolysate. Therefore, the optimum conditions suggested by RSM can be used in the future production of Pangasius FPH. In addition, amino acid profiles of Pangasius protein hydrolysate showed high concentrations of Glycine, L-glutamic acid and L-aspartic Acid.

Improvement pre-treatment technology of meat for the preparation in restaurants

The article examines the issue of the use of local and tropical raw materials, and spices in the technology of pre-processing of meat, and the quality and safety indicators of meat semi-finished products in the process of technological processing. The use of pineapple juice in pickling technology makes it possible to break down proteins and fats due to the enzyme bromelain, which destroys pathogenic bacteria in the intestine; promotes muscle relaxation, and relieves spasms. In addition, the juice of these tropical fruits is rich in vitamin C, beta-carotene, vitamins A, PP, and group B. Of the minerals, it contains the most potassium and sodium, calcium, magnesium, phosphorus, and iron. The most attractive substance included in the composition of pineapple juice is considered to be plum berries rich in organic acids, such as citric and malic, contain vitamins of group B, as well as PP, A, and E, a small content of ascorbic acid and pectin. Regarding the use of cherry juice in pickling technology, its value lies in the high content of organic acids and sugars, tannins, dietary fibers and pectin, vitamins A, E, C, PP, B vitamins, calcium, potassium, sodium, magnesium, phosphorus, iron Cherry juice is the most useful and valuable, the level of nutrients and antioxidants in it is much higher than in the juices of other fruits and berries. Dark berries are especially rich in useful substances and vitamins. The chemical composition of fruit raw materials makes it possible to predict that the selected juices have preservative and antioxidant properties and therefore can be effective components of marinades for meat semi-finished products. The purpose of the work is to study the influence of pickling on the quality and safety indicators of meat semi-finished products in the process of technological processing using local and tropical berries, and spicy plants. 10 different versions of compositions for marinating pork have been developed. In the course of experimental research, marinade formulations and the duration of the marinating process were established, which provided the best taste qualities of the finished product. It was determined that the greatest loss of proteins was observed in the control sample with acetic acid, and the lowest in samples with marinade based on undiluted juices. In the samples of semi-finished products based on diluted juices, protein loss is lower than in the control, which ensures a higher biological value of products from them. The moisture content increases in all pickled semi-finished products, the intensity of the process depends on the concentration of fruit juices in the marinades.

Bacterial nanocellulose loaded with bromelain and nisin as a promising bioactive material for wound debridement

The bacterial nanocellulose (BnC) membranes were produced extracellularly by a novel aerobic acetic acid bacterium Komagataeibacter melomenusus. The BnC was modified in situ by adding carboxymethyl cellulose (CMC) into the culture media, obtaining a BnC-CMC product with denser fibril arrangement, improved rehydration ratio and elasticity in comparison to BnC. The proteolytic enzyme bromelain (Br) and antimicrobial peptide nisin (N) were immobilized to BnC matrix by ex situ covalent binding and/or adsorption. The optimal Br immobilization conditions towards the maximized specific proteolytic activity were investigated by response surface methodology as factor variables. At optimal conditions, i.e., 8.8 mg/mL CMC and 10 mg/mL Br, hyperactivation of the enzyme was achieved, leading to the specific proteolytic activity of 2.3 U/mg and immobilization efficiency of 39.1 %. The antimicrobial activity was observed against Gram-positive bacteria (S. epidermidis, S. aureus and E. faecalis) for membranes with immobilized N and was superior when in situ modified BnC membranes were used. N immobilized on the BnC or BnC-CMC membranes was cytocompatible and did not cause changes in normal human dermal fibroblast cell morphology. BnC membranes perform as an efficient carrier for Br or N immobilization, holding promise in wound debridement and providing antimicrobial action against Gram-positive bacteria, respectively.

High Added-Value by-Products from Biomass: A Case Study Unveiling Opportunities for Strengthening the Agroindustry Value Chain

The current era witnesses a remarkable advancement in biomass utilization, guided by the principles of green chemistry and biorefinery and the comprehensive exploitation of plant-based raw materials. Predominantly, large-scale production methods have been pursued, akin to approaches in the oil industry, enabling the incorporation of novel products into energy and petrochemical markets. However, the viability of such systems on a small and medium scale is hindered by logistical challenges and the constraints of economies of scale. For small agricultural producers and food processing companies, the complete utilization of biomass transcends environmental responsibility, evolving into a strategy for survival through the diversification of by-products with enhanced value. The state of Rio de Janeiro in Brazil presents a range of population dynamics, geographical features, climate conditions, and agricultural production patterns that closely resemble those found in various tropical countries and agricultural regions worldwide. This region, sustaining a green belt supporting 17 million people, provides an apt case study for investigating chemical compounds with potential value among agro-industrial residues, which can motivate the creation of a lucrative biotechnological industry. Examples include naringenin and hesperidin from oranges and lemons, epi-gallo-catechin gallate from bananas, caffeic acids from coffee, and the bromelain enzyme from pineapples. This study addresses the challenges associated with developing biotechnological alternatives within the agroindustry, considering economic, technological, logistical, and market-related aspects. The insights from examining the Brazilian state of Rio de Janeiro will contribute to the broader discourse on sustainable biomass utilization and the creation of value-added by-products.

Enhancement of Antibacterial Activity from Chicken Head Protein Hydrolysate Using Dual-Enzyme Hydrolysis

The chicken head is one of the by-products with a high protein content. Therefore, chicken heads can be used as raw materials to produce protein hydrolysates containing bioactive peptides that have biological activities, such as antibacterial, anti-inflammatory, and antioxidant activities. This research aimed to evaluate the use of the combined ratio of papain and bromelain enzymes to produce chicken head protein hydrolysate that has antibacterial activity. The research method used in this study was a laboratory experiment using a completely randomized design (CRD) with four treatments and five replications. Statistical significance was done using one-way analysis of variance (ANOVA) followed by Duncan’s multiple range test (DMRT). The inhibition zones of chicken head protein hydrolysate using a combination of papain enzymes against Lactobacillus casei, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Salmonella typhimurium were 1.72-2.68, 1.19-4.47, 0.93-1.45, 1.64-2.46, and 1.01-3.62 mm, respectively. The result showed that the highest antibacterial activities against Lactobacillus casei, Escherichia coli, and Staphylococcus aureus were in A1 (hydrolysis using papain 75% and bromelain 25%), the highest antibacterial activities against Pseudomonas aeruginosa was in A3 (hydrolysis using papain 25% and bromelain 75%), and the highest antibacterial activity against Salmonella typhimurium was in A2 (hydrolysis using papain 50% and bromelain 50%). However, all the hydrolysate didn’t exhibit antibacterial activity against Bacillus subtilis. Chicken head protein hydrolysate had the potential to be an antibacterial agent against pathogenic bacteria.

The Role of Bromelain and Papain Proteolytic Potential Binding to Crystalline P23T Γd Protein in Congenital Cataracts

Background: Congenital cataracts can cause permanent vision loss. The etiology of congenital cataracts varies widely. The exact etiology can’t be identified, but usually there an autosomal dominant inheritance. Objective: To assess the proteolytic potential of Bromelain and Papain enzymes against Crystalline P23T γD. Methods: This study is a pre-experimental study with a computer-based one shot case study approach. Papain enzyme data using 9PAP code and bromelain enzyme data using 1BI6 were obtained from the National Center of Biotechnology Information database (NCBI: www.ncbi.nlm.nih.gov/). Assessment of the proteolytic potential of Bromelain and Papain enzymes against Crystalline P23T D data using 2KFB code cluspro www.cluspro.bu.edu/home.php and data analysis. Results: The binding affinity of bromelain is -735.1 KCal/Mol and papain is -730.4 KCal/Mol. Conclusion: The bromelain enzyme has a lower binding affinity value than the papain enzyme, so it has the ability to form stable bond to the crystalline P23T D protein better than papain enzyme.

Emulsifying and Lipid Peroxidation Inhibitory Activities of Chicken Head Protein Hydrolysate Using a Combination of Papain and Bromelain Enzymes

Protein hydrolysis is a method used to produce protein hydrolysates containing simple peptides and free amino acids. The chicken head is one of the by-products that contain a high protein concentration so it can be use as a raw material for protein hydrolysate with functional properties and as a lipid peroxidation inhibitor. The aim of this research was determination to determine the emulsifying and lipid peroxidation inhibitory properties in chicken head protein hydrolysate using a combination of papain and bromelain enzymes. The method used in this research was a laboratory experiment using a completely randomized design (CRD) consisting of 4 treatments and 5 replications, consisting of T1 (without hydrolysis), T2 (75% papain enzyme and 25% bromelain enzyme), T3 (papain enzyme 50% and bromelain enzyme 50%), and T4 (papain enzyme 25% and bromelain enzyme 75%). The difference in the concentration ratio of papain enzyme and bromelain enzyme in chicken head protein hydrolysate gave a very significant difference (P<0.01) in Electrical conductivity (EC), a significant difference (P<0,05) in lipid peroxidation inhibitory activity and emulsion activity, and no significant difference (P>0,05) in emulsion stability. Chicken head protein hydrolysate shows potential as an emulsifier and lipid peroxidation inhibitor.