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Bromelain
Bromelain is an enzyme extract derived from the plant stem, 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 tenderness#Tenderizing, 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 significance, 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. There is no other established application for bromelain as a nutraceutical or drug. Extract components Bromelain extract is a mixture of protein-digesting (pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
NexoBrid
Bromelain, a concentrate of proteolytic enzymes from the pineapple plant, is used in medicine. It is approved in the European Union for the debridement (removal of eschar, that is dead and damaged tissue) of severe burn wounds under the brand name Nexobrid. It was developed by MediWound. The medicine has been granted orphan drug status by the European Medicines Agency (EMA). In other contexts, bromelain has been researched for possible anti-inflammatory effects in treating a range of conditions or diseases, but results of these studies are mixed and regarded as preliminary. In December 2022, anacaulase-bcdb (Nexobrid) was approved for medical use in the United States. Medical uses In the United States, anacaulase gel is indicated for eschar removal in adults with deep partial thickness and/or full thickness thermal burns. The medication is approved for burns of degrees IIb, i.e. deep partial skin thickness burns, to III, i.e. full thickness burns, and has been shown to signif ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fruit Bromelain
Fruit bromelain (, ''juice bromelain'', ''ananase'', ''Bromelase'' (a trademark), ''bromelin'', ''extranase'', ''pinase'', ''pineapple enzyme'', ''traumanase'', ''fruit bromelain FA2'') is an enzyme. This enzyme catalyses the following chemical reaction : Hydrolysis of proteins with broad specificity for peptide bonds. Bz-Phe-Val-Arg-NHMec is a good synthetic substrate This enzyme is isolated from pineapple plant, '' Ananas comosus''. See also * Bromelain Bromelain is an enzyme extract derived from the plant stem, 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 tender ... References External links * {{Portal bar, Biology, border=no EC 3.4.22 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pineapple
The pineapple (''Ananas comosus'') is a Tropical vegetation, tropical plant with an edible fruit; it is the most economically significant plant in the family Bromeliaceae. The pineapple is indigenous to South America, where it has been cultivated for many centuries. The introduction of the pineapple plant to Europe in the 17th century made it a significant cultural icon of luxury. Since the 1820s, pineapple has been commercially grown in greenhouses and many tropical plantations. Pineapples grow as a small shrub; the individual flowers of the unpollinated plant fuse to form a multiple fruit. The plant normally propagates from the Offset (botany), offset produced at the top of the fruit or from a side shoot, and typically matures within a year. Description The pineapple is a herbaceous perennial, which grows to tall on average, although sometimes it can be taller. The plant has a short, stocky stem with tough, waxy leaves. When creating its fruit, it usually produces up ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stem Bromelain
Stem bromelain (SBM) ( EC 3.4.22.32), a proteolytic enzyme, is a widely accepted phytotherapeutical drug member of the bromelain family of proteolytic enzymes obtained from ''Ananas comosus''. Some of the therapeutic uses of SBM are reversible inhibition of platelet aggregation, angina pectoris, bronchitis, sinusitis, surgical traumas, thrombophlebitis, pyelonephritis and enhanced absorption of drugs, particularly of antibiotics. Its anti-metastasis and anti-inflammatory Anti-inflammatory is the property of a substance or treatment that reduces inflammation, fever or swelling. Anti-inflammatory drugs, also called anti-inflammatories, make up about half of analgesics. These drugs reduce pain by inhibiting mechan ... activities are apparently independent of its proteolytic activity. Although poorly understood, the diverse pleiotropic effects of SBM seem to depend on its ability to traverse the membrane barrier, a very unusual property of this protein. References Exter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Actinidin
Actinidain (, ''actinidin'', ''Actinidia anionic protease'', ''proteinase A2 of Actinidia chinensis'') is a type of cysteine protease enzyme found in fruits including kiwifruit (genus ''Actinidia''), pineapple, mango, banana, figs, and papaya. This enzyme is part of the peptidase C1 family of papain-like proteases. As a known allergen in kiwifruit, the enzyme is under preliminary research for its effect on tight junction proteins of intestinal epithelial cells. Actinidain is commercially useful as a meat tenderiser and in coagulating milk for dairy products, like yogurt and cheese. The denaturation temperature of actinidain is , lower than that of similar meat tenderising enzymes bromelain from pineapple and papain from papaya. History Actinidain was first identified in 1959 when A.C. Arcus looked into why jellies made with kiwifruit don’t solidify. They went on to show that this phenomenon was caused by a proteolytic enzyme attacking gelatin. This enzyme would go on to be n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat Tenderness
Tenderness is a quality of meat gauging how easily it is chewed or cut. Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. Tenderness can be increased by a number of processing techniques, generally referred to as '' tenderizing'' or ''tenderization''. Influencing factors Tenderness is perhaps the most important of all factors impacting meat eating quality, with others being flavor, juiciness, and succulence. Tenderness is a quality complex to obtain and gauge, and it depends on a number of factors. On the basic level, these factors are meat grain, the amount and composition of connective tissue, and the amount of fat. In order to obtain a tender meat, there is a complex interplay between the animal's pasture, age, sp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Papain
Papain, also known as papaya proteinase I, is a cysteine protease () enzyme present in papaya (''Carica papaya'') and mountain papaya (''Vasconcellea cundinamarcensis''). It is the namesake member of the papain-like protease family. It has wide ranging commercial applications in the leather, cosmetic, textiles, detergents, food and pharmaceutical industries. In the food industry, papain is used as an active ingredient in many commercial meat tenderizers. Papain family Papain belongs to a family of related proteins, known as the papain-like protease family, with a wide variety of activities, including endopeptidases, aminopeptidases, dipeptidyl peptidases and enzymes with both exo- and endopeptidase activity. Members of the papain family are widespread, found in baculoviruses, eubacteria, yeast, and practically all protozoa, plants and mammals. The proteins are typically lysosomal or secreted, and proteolytic cleavage of the propeptide is required for enzyme activation, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Extract
An extract (essence) is a substance made by extracting a part of a raw material, often by using a solvent such as ethanol, oil or water. Extracts may be sold as tinctures or absolutes or dried and powdered. The aromatic principles of many spices, nuts, herbs, fruits, etc., and some flowers, are marketed as extracts, among the best known of true extracts being almond, cinnamon, cloves, ginger, lemon, nutmeg, orange, peppermint, pistachio, rose, spearmint, vanilla, violet, rum, and wintergreen. Extraction techniques Most natural essences are obtained by extracting the essential oil from the feedstock, such as blossoms, fruit, and roots, or from intact plants through multiple techniques and methods: * Expression ( juicing, pressing) involves physical extraction material from feedstock, used when the oil is plentiful and easily obtained from materials such as citrus peels, olives, and grapes. * Absorption (steeping, decoction). Extraction is done by soak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation In Food Processing
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Humans have an enzyme that gives us an enhanced ability to break down ethanol. Other widely consumed fermented foods include vinegar, olives, and cheese. More localized foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russell Henry Chittenden
Russell Henry Chittenden (18 February 1856 – 26 December 1943) was an American physiological chemist. He conducted pioneering research in the biochemistry of digestion and nutrition. Early life and education He was born in New Haven, Connecticut in 1856, graduated from the Sheffield Scientific School at Yale in 1875, studied in Heidelberg in 1878-79, and received his doctorate at Yale in physiological chemistry in 1880. He was of English ancestry, his first ancestor in America being Major William Chittenden, an officer in the English army, who, having resigned, came to America from Cranbrook, Kent, with his wife, Joanne Sheaffe, in 1639, and settled in Guilford Connecticut. Ancestors of the professor on both his father's and his mother's side fought in the Revolutionary War. Career He was professor of physiological chemistry at Yale from 1882 to 1922. He was director of the Sheffield Scientific School from 1898-1922. He was also professor of physiology at the Yale School ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Enzyme
An enzyme () is a protein that acts as a biological catalyst by accelerating chemical reactions. The molecules upon which enzymes may act are called substrate (chemistry), substrates, and the enzyme converts the substrates into different molecules known as product (chemistry), products. Almost all metabolism, metabolic processes in the cell (biology), cell need enzyme catalysis in order to occur at rates fast enough to sustain life. Metabolic pathways depend upon enzymes to catalyze individual steps. The study of enzymes is called ''enzymology'' and the field of pseudoenzyme, pseudoenzyme analysis recognizes that during evolution, some enzymes have lost the ability to carry out biological catalysis, which is often reflected in their amino acid sequences and unusual 'pseudocatalytic' properties. Enzymes are known to catalyze more than 5,000 biochemical reaction types. Other biocatalysts include Ribozyme, catalytic RNA molecules, also called ribozymes. They are sometimes descr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
