Comparative Study of the Bromelain Extracted from Pineapple Peel (Ananas Comosus) and Curaua Leaves (Ananas Erectifolius) Varieties White and Purple

Thayse A. L. Silva(1*), Iara R. A. P. Bresolin(2), Ian Garrard(3), Elias B. Tambourgi(4)

(1) School of Chemical Engineering, University of Campinas. UNICAMP. Albert Einstein avenue, 500, 13083-852, Campinas, SP, Brazil., Brazil
(2) School of Chemical Engineering, University of Campinas. UNICAMP. Albert Einstein avenue, 500, 13083-852, Campinas, SP, Brazil., Brazil
(3) Institute for Bioengineering, Heinz Wolff 001, Brunel University, Uxbridge UB8 3PH United Kingdom., United Kingdom
(4) School of Chemical Engineering, University of Campinas. UNICAMP. Albert Einstein avenue, 500, 13083-852, Campinas, SP, Brazil., Brazil
(*) Corresponding author


DOI's assignment:
the author of the article can submit here a request for assignment of a DOI number to this resource!
Cost of the service: euros 10,00 (for a DOI)

Abstract


Curaua is a fibrous plant found in northern of Brazil, is a Bromeliaceae that contains significant levels of bromelain, a group of proteolytic enzymes of high commercial value and wide application in pharmaceutical, food and cosmetics. The aim of this study was to extract bromelain from pineapple and curaua (white and purple) to evaluate enzyme activity and determining the optimum values of pH and temperature, in order to optimize the conditions of use and application for further purification. In the results, bromelain from white curaua has a pH optimum of 6.0 and optimum temperature of 40°C and 60°C. For the species purple the optimum pH is 6.0 to 7.0 and optimum temperature is 40°C. On the other hand, bromelain from pineapple peel has a pH optimum of 6.0 and 7.0 and temperature optimum at 40°C
Copyright © 2013 Praise Worthy Prize - All rights reserved.

Keywords


Bromelain; Curaua; pH; Pineapple; Temperature

Full Text:

PDF


References


G. A. Fujihashi, W. L. R. Barbosa, Ananas erectifolius (Curaua): Padronização dos extratos, frações e do material vegetal, Rev. Cient. 3 (2002) 1-6.

A. L. Leao, J. C. Caraschi, I. H. Tan, Natural Polymers and Agrofibers Composites. (Kluwer Academic Publishers, 2000).

K. Chobotova , A. B. Vernallis , F. A. A. Majid, Bromelain’s activity and potential as an anti-cancer agent: Current evidence and perspectives, Cancer Lett. 290 (2010) 148-156.

H. J. Suh, H. Lee, H. Y. Cho, H. C. Yang, Purification and characterization of bromelain isolated from pineapple. Han'guk Nonghwa Hakhoechi. 35 (1992) 300-307.

R. J. Beynon, J. S. Bonde, Proteolytic Enzymes: a Practical Approach (Oxford University Press, 1989, pp. 25-54).

J. F. Ferreira, Extração e caracterização da enzima bromelina presente no resíduo do curauá (Ananas erectifolius L. SMITH), Ph.D. Dissertation, School Chem. Eng., Univ. Est. Campinas, Campinas, SP, 2011.

C. A. Corzo, N. W. Krzysztof, J. W. Chanes, Pineapple fruit bromelain affinity to different protein substrates, Food Chem. 133 (2011) 631-635.

A. Amid, N. Ismail, F. Yusof, H. Salleh, Expression, purification and characterization of a recombinant stem bromelain form Ananas comosus, Process Biochem. 46 (2011) 2232-2239.

L. M. I. Lopez, C. Sequeiros, C. L. Natalucci, A. Brullo, A. Bruno, D. Barra, Purification and characterization of Macrodonain I, a cysteine peptidase from unripe fruits of Pseudonanas macrodontes (Morr.) Harms (Bromeliaceae), Protein Expres. Purif. 18 (2000) 133-140.

M. F. Pardo, L. M. I. Lopez, F. Canals, F. X. Aviles, C. L. NatalucciL, N. O. Caffini, Purification of Balansain I, an Endopeptidase from Unripe Fruits of Bromelia balansae Mez (Bromeliaceae), J. Agric. Food. Chem. 48 (2000) 3795-3800.

J. N. Abelson, M. I. Simon, A. J. Barrett, Methods Enzymology (Academic Press, 1994, pp. 555-568).

J. C. C. Santana, Caracterização e recuperação das enzimas α e β - amilases por sistema de adsorção em leito expandido, Ph.D. dissertation, School Chem. Eng., Univ. Est. Campinas, Campinas, SP, 2006.

H. Cabral, A. M. Leopoldino, E. H. Tajara, L. J. Greene, V. M. Faca, R. P. Mateus, Preliminary functional characterization, cloning and primary sequence of faustuosain, a cysteine peptidase isolated from fruits of Bromelia faustuosa, Prot. Pept. Lett. 13 (2006) 83-89.

N. Okino, R. Ikeda, M. Ito, Expression, purification, and characterization of a recombinant neutral ceramidase from Mycobacterium tuberculosis, Biosci. Biotech. Bioch. 4 (2010) 316-321.

J. F. Ferreira, Caracterização e purificação da enzima bromelina em sistema de duas fases aquosas PEG/Fosfato, MSc. dissertation, School Chem. Eng., Univ. Est. Campinas, Campinas, SP, 2007.

A. Sriwatanapongse, M. Balaban, A. Teixeira, Thermal inactivation kinetics of bromelain pineapple juice, T. ASAE. 43 (2000) 1703-1708.


Refbacks

  • There are currently no refbacks.



Please send any question about this web site to info@praiseworthyprize.com
Copyright © 2005-2019 Praise Worthy Prize