• Asian Pacific Journal of Cancer Prevention
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• v.14 no.11
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• pp.6709-6714
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• 2013

Background: Breast cancer is a leading cause of death in women. The available chemotherapy drugs have been associated with many side effects. Bromelain has novel medicinal qualities including anti-inflammatory, anti-thrombotic, fibrinolytic and anti-cancer functions. Commercially available bromelain is obtained through tedious methods; therefore, recombinant bromelain may provide a cheaper and simpler choice with similar quality. Materials and Methods: This study aimed to assess the effects of commercial and recombinant bromelain on the cytokinetic behavior of MCF-7 breast cancer cells and their potential as therapeutic alternatives in cancer treatment. Cytotoxic activities of commercial and recombinant bromelain were determined using (sulforhodamine) SRB assay. Next, cell viability assays were conducted to determine effects of commercial and recombinant bromelain on MCF-7 cell cytokinetic behavior. Finally, the established growth kinetic data were used to modify a model that predicts the effects of commercial and recombinant bromelain on MCF-7 cells. Results: Commercial and recombinant bromelain exerted strong effects towards decreasing the cell viability of MCF-7 cells with $IC_{50}$ values of 5.13 ${\mu}g/mL$ and 6.25 ${\mu}g/mL$, respectively, compared to taxol with an $IC_{50}$ value of 0.063 ${\mu}g/mL$. The present results indicate that commercial and recombinant bromelain both have anti-proliferative activity, reduced the number of cell generations from 3.92 to 2.81 for commercial bromelain and to 2.86 for recombinant bromelain, while with taxol reduction was to 3.12. Microscopic observation of bromelain-treated MCF-7 cells demonstrated detachment. Inhibition activity was verified with growth rates decreased dynamically from 0.009 $h^{-1}$ to 0.0059 $h^{-1}$ for commercial bromelain and to 0.0063 $h^{-1}$ for recombinant bromelain. Conclusions: Commercial and recombinant bromelain both affect cytokinetics of MCF-7 cells by decreasing cell viability, demonstrating similar strength to taxol.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.300-307
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• 1992

Bromelains (EC 3.4.4.24) isolated from pineapple fruit and stem have been purified about 18 and 46-folds to homogenity in the same yield of 23%. Molecular weights of fruit and stem-bromelain were estimated to be 32.5 KDa and 37 KDa by Sephadex G-200, respectively. The enzymes were composed of one subunit. The fruit and stem-bromelain had their maximum activity at pH 8.0, $70^{\circ}C$ and at pH 7.0, $60^{\circ}C$. Especially the enzymes catalyzed hydrolysis of plant proteins such as ISP (Isolated soybean protein) and wheat gluten with high molecular activity compared to animal proteins. The enzymes were competitively inhibited by sulfhydryl reagent; $K_i$ values of fruit and stem-bromelain for pCMB(p-chloromercuribenzoate) were 0.18 mM and 0.10 mM. Activities of the enzymes inhibited by pCMB were reversibly restored with increasing concentration of cysteine.

• Preventive Nutrition and Food Science
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• v.5 no.2
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• pp.81-85
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• 2000

Bromelain has been used as a meat-tenderizing agent in food processing. To increase the availability of bromelain, microencapsulation into liposome was carried out by the dehydration and rehydration method. Small unilamellar vesicles prepared by sonication treatment showed higher encapsulation efficiency (EE) than by the French press method. In the preparation of liposome, the effect of pH and centrifugal force on EE was also investigated and it showed a higher EE at acidic pH than at alkaline pH with centrifugation at 80, 000$\times$g. The actual EEs except unencapsulated bromelain which bound on the outside surface of liposome by electrostatic interaction also were investigated, and the optimal EE was at pH 4.6, at 0.6 of a ratio of bromelain to phosholipid(18.2%, w/w). Release of bromelain from liposomes was stimulated as the temperature increased at neutral pH.

• Preventive Nutrition and Food Science
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• v.1 no.1
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• pp.106-110
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• 1996

Bromelain(EC 3.4.22.4), the collective name for the proteolytic enzymes found in tissues of the plant family Bromeliaceae(pineapple), has been used as a tenderizing agent in food processing, and as an antiinflammatory agent in pharmaceuticals. In this paper, we describe the simple purification method of bromelain using Korean pineapple fruit. After removing contaminants at 30% saturation of ammonium sulfate, the supernatant obtained was treated again with ammonium sulfate to 80% saturation. Wit the above salt fractionation, partially purified bromelain could be obtained. To get highly purified bromelain, the previous 30% to 80% ammonium sulfate treated precipitate was dialyzed against 25mM sodium acetate buffer(pH 5.0) followed by passing through a CM- cellulose cation exchange column. Fruit bromelain was eluted as a major peak at 0.5~0.8M NaCI gradient. The present method is simpler with high wield than the traditional purification method-acetone treatment and several consecutive chromatographic processes.

• Journal of Sericultural and Entomological Science
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• v.1
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• pp.2-4
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• 1960

파인앱플 과실에서 추출된 Bromelain이 단백질연화 효소로서 이미 알려지고 있는 바이지마는 기의 경간에서 Bromelain을 추출하게 된것은 극히 최근의 일이며 미국의 Dole Hawaian Pine Apple Co.에 의하여 개척된것이 최초로서 기연구결과도 공식적문헌상에 발표되어 있지않다. 과실 Bromelain은 비록 기작용이 우수하다하여도 생산비 관계로 상품화에 곤란성이 있었던 것이다. 본 효소는 O.E.C. 농업국 Kopf 박사의 주선으로 구득한 것으로서 견사해서 및 정련에 있어서 이미 Papain 효소에 의한 성적이 발표된바 있으나 수제 효소로 인한 고찰을 최초인 듯하다. (중략)

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.78-83
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• 2001

To use the by-products of whelk processing, whelk internal organ with the addition of bromelain were used to make jeotgal, Korean traditional salted and fermented seafood sauce. The products were prepared at different salt concentrations of 10, 15 and 20% with various bromelain contents 0, 0.01, 0.1 and 0.5%. The samples were stored at $10^{\circ}C$ and the chemical and microbiological analyses were evaluated for four weeks. The initial pH (near 6.1) in all conditions decreased in the beginning stage of aging, then gradually increased until three weeks and finally decreased to $5.6{\sim}6.0$. The sample with lower salt concentration showed less pH change For two weeks. The samples treated with higher bromelain in 10% and 15% salt concentration showed higher pH values after 4 weeks compared to the nontreated control. Amino nitrogen in the samples increased at lower salt concentration and at higher bromelain content. The amino nitrogen showed maximum value, 780 mg%, at 10% salt and 0.5% bromelain treatment. Total nitrogen contents increased with aging periods, especially increased rapidly in high concentrations of bromelain treated samples at early stages of aging. The higher salt concentrations in the product decreased the total microbial number and lactic acid bacterial number.

• Journal of Animal Science and Technology
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• v.47 no.2
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• pp.221-232
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• 2005

This study was carried out to investigate the effect of replacing fish meal or soybean meal with feather meal or bromelain treated feather meal in broiler diets on the performances and nutrient utilization. Two hundred and twenty-five broilers were randomly allotted to five dietary treatrnents((1) control, basal diet; (2) PFM 50, 50 % of the fish meal replaced with bromelain treated feather meal; (3) PFM 100, 100% of the fish meal replaced with bromelain treated feather meal; (4) PSM 20, 20 % of the soybean meal replaced with bromelain treated feather meal; and (5) PSM 40, 40% of the soybean meal replaced with bromelain treated feather meal) in a 5-week feeding trial. In the overall period, body weight gain of the PFM 50(1,807 g), PSM 20(1,816 g) and PSM 40(1,823 g) were the highest and that of the PFM 100 was 1,744 g. The body weight gain of the control(1,698 g) was the lowest(p < 0.05) among treatments. Feed conversion was significantly(p< 0.05) improved when bromelain treated feather meal replaced 20% of the fish meal in the basal diet. Digestibilities of dry matter, ether extract, organic matter and phosphorus were not different among the treatments. Digestibility of crude protein of PFM 50(65.87 %), PSM 20(67.18 %) and PSM 40(67.56%) were the highest, and that of the control(54.49%) was the lowest(p < 0.05) among treatments. Arrunonia and hydrogen sulfide gases from the feces were significantly(p < 0.05) decreased in chicks fed the PFM 50, PSM 20 and GFM 40 diets, when observed after 3 weeks of feeding trials. Feed costs of the control and PFM 50 were 604 and 629 won, respectively but that of PSM 50 was 820 won. Therefore, replacement of fish meal with bromelain treated feather meal in the diets for chicks could be useful for economic production.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.143-151
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• 2018

The effects of proteolytic enzymes (bromelain and bromelain+papain) and a ginger extract were assessed on collagen content and solubility, thermal shrinkage temperature of connective tissue, pH, cooking loss, drip loss, and Warner-Bratzler shear force (WBSF) of M. pectoralis profundus isolated from the beef brisket cut. Both proteolytic enzymes and ginger extract led to a significant increase in cooking loss and collagen solubility compared with untreated controls. On the other hand, the peak ($T_p$) thermal shrinkage temperature markedly decreased in all treatments compared with those in controls. Samples treated with bromelain, bromelain + papain, and ginger extract showed a significant decrease in WBSF by 36%, 40%, and 37%, respectively, compared with untreated controls. Our findings suggest that ginger extract are useful for post-mortem tenderization of meat containing high levels of collagen, compared to control even though, bromelain and bromelain + papain treatments have higher collagen solubility than ginger extract.

• Korean Journal of Clinical Pharmacy
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• v.14 no.2
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• pp.71-77
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• 2004

The author has tested the clinical efficacy and safety of an anti-inflammatory drug in patients with inflammation of the otnrhinolaryngology. Deoxyribonuclease prepared from bovine pancreas destroyed fibers and reduced the viscosity of the exudates. Bromelain is a group of proteolytic enzymes which are known to have an effect on inflammation, swelling, and pain in inflammatory disorders. The mucolytic and anti-inflammatory properties of deoxyribonuclease associated with bromelain in inflammation of otorhinolaryngology were assessed in 67 patients. A standard dose of 3 tablets of deoxyribonuclease bromelain tablet was given for not less than 7 days. In all tile groups of patients considered, the drug showed a considerable therapeutic effectiveness. At the end of 7-28 days treatment, more than $89.6\%$ of treatment was improved. These findings suggest that it could be permitted to use deoxyribonuclease-bromelain tablet in patients with inflammation of the otorhinolaryngology.

• Korean Journal of Agricultural Science
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• v.45 no.4
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• pp.725-732
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• 2018

The vaccination for foot-and-mouth disease (FMD) is an effective way to control FMD. However, the injection of FMD vaccine causes abnormalities in pork meat by the incidence of lesions at the injection site. This study was conducted to investigate the inhibition effects of dietary bromelain, a natural protease derived from pineapple stems, on the incidence of lesions at the vaccination site on pigs. A total of 335 pigs (LYD [Landrace ${\times}$ Yorkshire ${\times}$ Duroc]; 7-week-old) were randomly allotted to two dietary treatments: control (basic diet) and bromelain treatment (diet supplemented with bromelain 1 kg/ton). The injection of FMD vaccine was conducted on 56- and 84-day-old pigs. Pigs with the bromelain treatment were fed a diet supplemented with bromelain for 14 days from 5 days before the vaccine injection. After slaughtering the pigs, the number of carcasses that had abnormal meat at the injection site of the vaccine and the amount of abnormal meat, discarded meat, and trimmings were recorded. Pork from the bromelain treated pigs had a lower incidence of abnormal meat caused by vaccine injection as well as a lower amount of abnormal meat, discarded meat, and trimmings than those of the control (p < 0.05). Our result suggests that dietary bromelain could improve the quality of pork meat by inhibiting incidence of lesions at the vaccine injection site.