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A proteolytic enzyme derived from the stems of the pineapple plant (Ananas comosus). Bromelain was first isolated in 1957 and is now sold as a food supplement to aid digestion and reduce tissue inflammation. Bromelain is a cysteine protease enzyme which hydrolyzed proteins by breaking the peptide bonds of the cysteine units. It is used to target casein. The activity of bromelain is measured in CDU (casein digestion units), GDU (gelatin digestion units) or MCU (milk clotting units) where one GDU is approximately 1.5 MCU.

Synonyms and Related Terms

bromelin; ananase; extranase; inflamen; traumanase

Other Properties

Bromelain is active over a pH range of 3-10

CAS 9001-00-7

Sources Checked for Data in Record

  • The Merck Index, Susan Budavari (ed.), Merck Research Labs, Whitehouse Station, NJ, 12th Edition, 1996