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bromelain
bro·me·lain B0498575 (brō′mə-lən, -lān′) also bro·me·lin (-lən)n. A proteolytic enzyme obtained from pineapples.
[New Latin Bromel(ia), former pineapple genus; see bromeliad + (pap)ain.]bromelain (ˈbrɒməˌleɪn) n (Biochemistry) an enzyme derived from pineapple, used as an anti-inflammatory agent in homeopathy and as a meat tenderizer in the food industrybromelain
bromelain[′brō·mə‚lān] (biochemistry) An enzyme that digests protein and clots milk; prepared by precipitation by acetone from pineapple juice; used to tenderize meat, to chill-proof beer, and to make protein hydrolysates. Also spelled bromelin. bromelain
bromelain [bro´mĕ-lān] any of a group of proteolytic enzymes that catalyze the cleavage of specific bonds in proteins. Different forms are derived from the fruit (fruit b.) and stem (stem b.) of the pineapple plant, Ananas comosus. As the concentrate bromelains, it is used as an antiinflammatory agent.bro·me·lain , bromelin (brō'mĕ-lān, -lin), One of a group of peptide hydrolases, all thiol proteinases, obtained from pineapple stems and fruit; used in tenderizing meats and in producing hydrolysates of proteins; orally administered in the treatment of inflammation and edema of soft tissues associated with traumatic injury.bromelain (brō′mə-lən, -lān′) also bromelin (-lən)n. A proteolytic enzyme obtained from pineapples.bromelain Any trypsin-like cysteine endopeptidase enzyme (thiol protease) obtained from the fruit (EC 3.4.22.33) or stem (EC 3.4.22.32) of the pineapple (Ananas comosus); bromelain is used as an anti-inflammatory, meat tenderiser, proteolytic, to reduce oedema and, in transfusion medicine, to increase red cell agglutination in the presence of incomplete antibodies. |