ABOUT COMPANY
Our company has been dedicated to researching, developing, and supplying Papain and other enzymes. Our Papain 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 Papain 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 Papain 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 Papain 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. |
PAPAIN ENZYMES Papain, also known as papaya proteinase I, is a cysteine protease (EC 3.4.22.2) enzyme present in papaya (Carica papaya) and mountain papaya (Vasconcellea cundinamarcensis). Papain is taken from the fruit of the papaya tree. It is used to make medicine. Some people take papain by mouth for pain and swelling (inflammation) and to remove extra fluid following trauma and surgery. It is also taken by mouth to help with digestion, to treat parasitic worms, inflammation of the throat and pharynx, shingles (herpes zoster) symptoms, sore muscles, diarrhea, hay fever, runny nose, and a skin condition called psoriasis. Papain is also taken by mouth to treat the side effects of radiation therapy, or it may be used in combination with other therapies to treat tumors. Some people apply papain directly to the skin to treat insect or animal bites, infected wounds, sores, andulcers.In manufacturing, papain is used in cosmetics, toothpaste, contact lens cleaners, meat tenderizers, and meat products. |
STRUCTURE OF PAPAIN ENZYME
The papain precursor protein contains 345 amino acid residues and consists of a signal sequence (1-18), a propeptide (19-133) and the mature peptide (134-345). The amino acid numbers are based on the mature peptide. The protein is stabilised by three disulfide bridges. Its three-dimensional structure consists of two distinct structural domains with a cleft between them.
This cleft contains the active site, which contains a catalytic diad that has been likened to the catalytic triad of chymotrypsin. The catalytic triad is made up of the amino acids – cysteine-25 (from which it gets its classification) and histidine-159. Aspartate - 158 was thought to play a role analogous to the role of aspartate in the serine protease catalytic triad, but that has since been disproved.
FUNCTIONS OF PAPAIN ENZYME |
The mechanism by which papain breaks peptide bonds involves the use of a catalytic triad with a deprotonated cysteine. Asn-175 helps to orient the imidazole ring of His-159 to allow it to deprotonate the catalytic Cys-25. This cysteine then performs a nucleophilic attack on the carbonyl carbon of a peptide backbone. This forms a covalent acyl-enzyme intermediate and frees the amino terminus of the peptide.
The enzyme is deacylated by a water molecule and releases the carboxyl-terminal portion of the peptide. In immunology, papain is known to cleave the Fc (crystallisable) portion of immunoglobulins (antibodies) from the Fab (antigen-binding) portion.
Papain is a relatively heat-resistant enzyme, with an optimal temperature range of 60 and 70 °C. Papain prefers to cleave at (hydrophobic)- (Arg or Lys)- cleaves here – (not Val). Hydrophobic is Ala, Val, Leu, Ile, Phe, Trp, or Tyr.
USES OF PAPAIN ENZYME |
Papain breaks down tough meat fibers and has been used for thousands of years to tenderise meat eaten in its native South America. Meat tenderisers in powder form with papain as an active component are widely sold.
Papain can be used to dissociate cells in the first step of cell culture preparations. A ten-minute treatment of small tissue pieces (less than 1 mm cubed) will allow papain to begin cleaving the extracellular matrix molecules holding the cells together.
After ten minutes, the tissue should be treated with a protease inhibitor solution to stop the protease action.Left untreated, papain activity will lead to complete lysis of the cells. The tissue must then be triturated (passed quickly up and down through a Pasteur pipette) to break up the pieces of tissue into a single cell suspension.
It is also used as an ingredient in various enzymatic debriding preparations, notably Accuzyme. These are used in the care of some chronic wounds to clean up dead tissue.
Papain is added to some toothpaste and mint sweets as a tooth whitener. Its whitening effect is, however, minimal because the papain is present in low concentrations and is quickly diluted by saliva. It would take several months of use to have a noticeable effect.
Papain is the main ingredient of Papacarie, a gel used for chemomechanical dental caries removal. It does not require drilling and does not interfere in the bond strength of restorative materials to dentin.
