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Our company has been dedicated to researching, developing, and supplying bromelain and other enzymes. Our bromelain products are known for their purity, potency, and consistent quality, and are used in various industries, including food, pharmaceuticals, and cosmetics. We ensure the highest quality of bromelain through our state-of-the-art manufacturing facility, equipped with the latest technology and following strict quality control standards. Our team of experts, including scientists, engineers, and quality assurance professionals, work together to maintain the highest level of product quality and consistency. We provide personalized service and support to meet our customers' unique needs and requirements.
Our bromelain products are sustainable and environmentally friendly, and we are continuously working to reduce our carbon footprint. With a global network of partners and distributors, we deliver our products to customers worldwide. We invest heavily in research and development to stay ahead of the latest trends and technologies in the bromelain industry. Our mission is to improve people's lives through the safe and effective use of natural enzymes, and we strive to achieve this every day through our commitment to quality and innovation.
BROMELAIN ENZYMES
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 tenderiser.
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. Bromelain belongs to thiol proteases, and is a proteolytic enzyme extracted from pineapple (Ananas comosus), mainly found in the stems and fruits. Bromelain can be divided into stem bromelain) and fruit bromelain depending on the extraction site. Because bromelain has high biocatalytic activity, it has been widely used in various industrial fields with the continuous improvement of enzyme purification technology. In bio-chemicals, bromelain can be used in the production of cheese, gelatin, and hydrolyzed proteins. In the food industry, bromelain can be used as a food additive to tenderize meat and clarify beer. In the pharmaceutical industry, bromelain is used to treat edema and various inflammations because it can dissolve fibrin and blood clots. Bromelain is harmless to normal tissues and does not affect skin grafting, so it is suitable for the treatment of small areas of deep burns. History of Bromelain:
Pineapples have a long tradition as a medicinal plant among the natives of South and Central America. The first isolation of bromelain was recorded by the Venezuelan chemist Vicente Marcano in 1891 by fermenting the fruit of the pineapple. In 1892, Russell Henry Chittenden, assisted by Elliott P. Joslin and Frank Sherman Meara, investigated the matter more completely, and called it ‘bromelain’. And its extraction and investigation commenced in 1894.
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MOLECULAR STRUCTURE
Bromelain is an enzyme system composed of a variety of enzymes of different molecular weights and molecular structures, including at least 5 proteolytic enzymes. In addition, some bromelain also have phosphatase, peroxide, cellulase, glycosidase and non-protein substances. Bromelain is a glycoprotein with an oligosaccharide in its molecular structure consisting of xylose, fucose, mannose and N-aceltylglucosamine. Ishihara and Yasuda et al. inferred the structure of the oligosaccharide molecule of bromelain, respectively.
Bromelain is an enzyme system composed of a variety of enzymes of different molecular weights and molecular structures, including at least 5 proteolytic enzymes. In addition, some bromelain also have phosphatase, peroxide, cellulase, glycosidase and non-protein substances. Bromelain is a glycoprotein with an oligosaccharide in its molecular structure consisting of xylose, fucose, mannose and N-aceltylglucosamine. Ishihara and Yasuda et al. inferred the structure of the oligosaccharide molecule of bromelain, respectively.
Sources of Bromelain Enzyme
Bromelain is present in all parts of the pineapple plant. But the stem is the most common commercial source, presumably because usable quantities are readily extractable after the fruit has been harvested.
How Does It Work?
Bromelain seems to cause the body to produce substances that fight pain and swelling (inflammation). Bromelain also contains chemicals that interfere with the growth of tumor cells and slow blood clotting.
How To Use Bromelain Enzyme:
As already mentioned, bromelain is effective when either taken as a supplement or applied directly to the skin. There are many bromelain supplements to choose from at varying doses, these are usually measured in GDU (gelatin digesting units) per gram. Most supplements provide between 1000 to 3000 GDU. Bromelain may also be included as an ingredient in face masks and facial cleansers. Here’s a vegan facial cleanser which contains both papaya (PAPAIN) and pineapple (BROMELAIN) enzyme to help remove dead skin cells, reduce inflammation of the skin and provide a glowing complexion. There are also many YouTube videos showing how you can create your own pineapple face mask. Although this might be beneficial due to the vitamins, bromelain and other ingredients in pineapple, the amount of bromelain that will be delivered to the skin will be minimal.
USES OF BROMELAIN ENZYME |
Meat Tenderizing
Along with papain, bromelain is one of the most popular proteases to use for meat tenderising. Bromelain is sold in a powdered form, which is combined with a marinade, or directly sprinkled on the uncooked meat. Cooked or canned pineapple does not have a tenderising effect, as the enzymes are heat-labile and denatured in the cooking process.
Some prepared meat products, such as meatballs and commercially available marinades, include pineapple and/or pineapple-derived ingredients.
Although the quantity of bromelain in a typical serving of pineapple fruit is probably not significant, specific extraction can yield sufficient quantities for domestic and industrial processing, including uses in baking, anti-browning of cut fruit, textiles and cosmetics manufacturing.
Medical Uses
