Extraction, Purification and Characterization of Bromelain from Pineapple and In Silico Annotation of the Protein

Author Name(s): *Namburi Sai Valli Srujana, Musini Kumudha Narayana
Author Email: saisrujana1997@gmail.com

Abstract

Bromelain which is one of the commercially important enzyme is an extract of pine apple (Ananas comosus) which is a member of bromelieace family. This particular study was performed to estimate the agglomeration of the enzyme bromelain from different parts of pineapple. The proteolytic enzyme was extracted using methanol, ethanol and water. The crude enzyme was then subjected to downstream processing for purification. Quantitative and Qualitative analysis were carried out to estimate the concentration and activity of the enzyme. In silico annotation was done to understand the protein bromelain and its function in various treatments. The results discussed show that the concentration of enzyme was found to be high in crown of the pineapple and protein sequence retrieval was done for further applications.

Keywords

Bromelain, Proteolytic, Ananas comosus, insilico Annotation

Introduction

Pineapple Plants are classified into two classes such as Liliopsida and Magnoliopsida. Pineapple (Ananas comosus) belongs to the liliopsida class. This class can be further sub-divided into order and the Pineapple order is Poales. Pineapples are placed under Ananas genus. From all the natural sources availabe it is evident that magnesium, vitamin c, gallic acid are found in high concentrations in pineapple. This fruit has bromelian a proteolytic enzyme which is a great benifactor for medicinal applications. Antioxidant behaviour is one of the main property of pineapple. In the market pineapple is mainly consumed as fruit, juice or processed food, and the waste of pine apple is converted to animal feed in cattle industry.

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