| Peer-Reviewed

Antimicrobial Effects of Crude Bromelain Extracted from Pineapple Fruit (Ananas comosus (Linn.) Merr.).

Received: 19 August 2014     Accepted: 14 October 2014     Published: 23 January 2015
Views:       Downloads:
Abstract

The study assessed the antimicrobial activity of crude bromelain extracted from pineapple fruit (Ananas comosus L.) on some microorganisms isolated from fresh and overnight meat at different temperatures and pH. Bromelain was extracted from pineapple fruit by homogenizing in cold phosphate buffer solution. Crude bromelain was estimated by Bradford method and the enzyme was assayed by the casein digestion method. Six bacteria namely, Proteus spp, Corynebacterium spp, B. subtilis, S. pyogenes and two different strains of E. coli., were isolated and identified by the conventional methods. The antimicrobial activity of crude bromelain was determined by the disc diffusion method. One strain of E. coli had the highest zone of inhibition (24.00±1.53mm) at 25°C, but the other strain was resistant. Corynebacterium spp was the least inhibited of all the organisms with 8.33±0.33mm zone of inhibition at 37°C and 45°C. Proteus spp was inhibited, but the effect was not temperature dependent. B. subtilis and S. pyogenes were resistant to the crude extract at all temperatures tested in neutral pH media. B. subtilis, S. pyogenes, and E. coli were totally inhibited at pH 10.0. The crude enzyme exhibited better activity against Proteus spp. at pH 10.0, but failed to inhibit the growth of Corynebacterium spp. Crude bromelain seems to be more effective in inhibiting gram positive bacteria than gram negative. Crude bromelain may be an effective antimicrobial agent against E. coli and Proteus spp.

Published in Advances in Biochemistry (Volume 3, Issue 1)
DOI 10.11648/j.ab.20150301.11
Page(s) 1-4
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Crude Bromelain, Casein Digestion Unit, Bacteria

References
[1] Muntari, B., Maizirwan, M., Mohammed, S. J., Azura, A., Hamza ,M. S. (2013). Kinetic studies on recombinant stem bromelain. Advances in Enzyme Research, 1: 52-60
[2] Gautam, S. S., Mishra, S. K., Dash, V., Amit, K. G. and Rath, G. (2010). Comparative study of extraction, purification and estimation of bromelain from stem and fruit of pineapple plant. Thai Journal of Pharmaceautical Sciences, 34: 67-76
[3] Hebbar, H. U., Sumana, B. and Raghavarao, K. S. M. S. (2008). Use of reverse micellar systems for the extraction and purification of bromelain from pineapple waste. Bioresource Technology, 99: 4896-4902
[4] Noryawati, M., Elizabeth, R., Jessie, G. P. M., Barbara, O. V. and Thenawidjaja, S. (2013). Quality and quantity of bromelain in some Indonesian pineapple fruits. International Journal of Applied Biology and Pharmaceutical Technology, 4: 235-240
[5] Nazirah, K. Z., Zainal, S., Noriham, A. and Normah, I. (2013). Efficacy of selected purification techniques for bromelain. International Food Reseach Journal, 20(1): 43-46.
[6] Ketnawa, S., Sai-ut, S., Theppakorn, T., Chaiwut, P. and Saroat, R. (2009). Partitioning bromelain from pineapple peel (Nang Lae cultiv.) by aqueous two phase system. Asian Journal of Food and Agro-industry, 2(04): 457-468
[7] Bhattacharyya, B. K. (2008). Bromelain: an overview. Natural Product Radiance, 7(4): 359-363.
[8] Bintang, N. T., Zhang, W., Shi-ying, X. and Wenbin, Z. (2008). Therapeutic applications of pineapple protease (bromelain): a review. Pakistan Journal of Nutrition , 7(4); 513-520
[9] Bromelain monograph. (2010). Alternative Medicine Review. 15: 361-368.
[10] Maurer, H. R. (2001). Bromelain: biochemistry, pharmacology and medicinal use. CMLS Cellular and Molecular Life Sciences, 58(9): 1234-1245
[11] Bradford, M.M.A. (1976), Rapid and sensitive method for quantification of microgram quantities of protein utilizing the principle of protein- dye binding. Analytical Biochemistry, 72: 248-254
[12] Buchanan, R. F. and Gibbon, N. E. (1974). Bergey’s manual of determinative bacteriology. 8TH edition. The Williams and Wilkins Co. Baltimore
[13] Ashok, K., Varun, B., Shikha, V., Gaurav, S., and Sushil, k. (2011). Isolation and characterization of microorganisms responsible for different types of food spoilages. International Journal of Research in Pure and Applied Microbiology. 1(2): 22-23.
[14] Egbebi, A. O., and Seidu, K. T. (2011). Microbiological evaluation of suya (dried smoked meat) sold in Ado and Akure, South-Western Nigeria. European Journal of Experimental Biology. 1(4): 1-5
[15] Moshood, A. Y., Tengku, H., Abdul T. A., and Ibrahim, H. (2012). Isolation and identification of bacteria associated with balangu (roasted meat product) sold in Bauchi, Nigeria. IOSR Journal of Pharmacy and Biosciences, 2(6): 38-48.
[16] Uzeh, R. E., Ohenhen, R. E. and Adeniyi, O. O. (2006). Bacterial contamination of tsire-suya, a nigerian meat product. Pakistan Journal of Nutrition, 5(5): 458-460.
[17] Hanan, E., Inyee, H., Hesham, N., James, R. and Paul, D. (2013). Bactericidal effects of meat tenderizing enzymes on E. coli and Lysteria monocytogenes. Journal of Food Research, 2(1): 8-18
[18] Rungtip, J. and Sanguansri, C. (2010). Effect of temperature on the stability of fruit bromelain from smooth cayenne pineapple. Kasetsar Journal (Natural Science), 44; 943-948
[19] Bansode and Chevan (2013). Evaluation of the antimicrobial activity and phytochemical analysis of papaya and pineapple fruit juices against selected enteric pathogens. International Journal of Pharmaceutical and Biosciences, 4(2): B-1176
[20] Sparso, H. M. and Moller, S. M. (2002). Proteolytic enzyme as antimicrobial agents and incorporation of hydrophobic additives into thermally compacted soy protein-based films. Research thesis at Clemson University exchange with Technical University of Denmark.
[21] Khosropanah, H., Bazargani, A., Ebrahim, H., Eftekhar, K., Emani, Z., Esmailzadeh, S. (2012). Assessing the effect of pineapple extract alone and in combination with vancomycin on Streptococcus sanguis. Judispur Journal of Natural Pharmaceutical Products, 7(4): 140-143.
[22] Jeung A. (1980). Encyclopaedia of common natural ingredients used in foods, drugs, and cosmetics. John Wiley and Sons, New York. Pp 74-76.
Cite This Article
  • APA Style

    Ali Abdulrahman Ali, Mohammed Adamu Milala, Isa Adamu Gulani. (2015). Antimicrobial Effects of Crude Bromelain Extracted from Pineapple Fruit (Ananas comosus (Linn.) Merr.).. Advances in Biochemistry, 3(1), 1-4. https://doi.org/10.11648/j.ab.20150301.11

    Copy | Download

    ACS Style

    Ali Abdulrahman Ali; Mohammed Adamu Milala; Isa Adamu Gulani. Antimicrobial Effects of Crude Bromelain Extracted from Pineapple Fruit (Ananas comosus (Linn.) Merr.).. Adv. Biochem. 2015, 3(1), 1-4. doi: 10.11648/j.ab.20150301.11

    Copy | Download

    AMA Style

    Ali Abdulrahman Ali, Mohammed Adamu Milala, Isa Adamu Gulani. Antimicrobial Effects of Crude Bromelain Extracted from Pineapple Fruit (Ananas comosus (Linn.) Merr.).. Adv Biochem. 2015;3(1):1-4. doi: 10.11648/j.ab.20150301.11

    Copy | Download

  • @article{10.11648/j.ab.20150301.11,
      author = {Ali Abdulrahman Ali and Mohammed Adamu Milala and Isa Adamu Gulani},
      title = {Antimicrobial Effects of Crude Bromelain Extracted from Pineapple Fruit (Ananas comosus (Linn.) Merr.).},
      journal = {Advances in Biochemistry},
      volume = {3},
      number = {1},
      pages = {1-4},
      doi = {10.11648/j.ab.20150301.11},
      url = {https://doi.org/10.11648/j.ab.20150301.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ab.20150301.11},
      abstract = {The study assessed the antimicrobial activity of crude bromelain extracted from pineapple fruit (Ananas comosus L.) on some microorganisms isolated from fresh and overnight meat at different temperatures and pH. Bromelain was extracted from pineapple fruit by homogenizing in cold phosphate buffer solution. Crude bromelain was estimated by Bradford method and the enzyme was assayed by the casein digestion method. Six bacteria namely, Proteus spp, Corynebacterium spp, B. subtilis, S. pyogenes and two different strains of E. coli., were isolated and identified by the conventional methods. The antimicrobial activity of crude bromelain was determined by the disc diffusion method. One strain of E. coli had the highest zone of inhibition (24.00±1.53mm) at 25°C, but the other strain was resistant. Corynebacterium spp was the least inhibited of all the organisms with 8.33±0.33mm zone of inhibition at 37°C and 45°C. Proteus spp was inhibited, but the effect was not temperature dependent. B. subtilis and S. pyogenes were resistant to the crude extract at all temperatures tested in neutral pH media. B. subtilis, S. pyogenes, and E. coli were totally inhibited at pH 10.0. The crude enzyme exhibited better activity against Proteus spp. at pH 10.0, but failed to inhibit the growth of Corynebacterium spp. Crude bromelain seems to be more effective in inhibiting gram positive bacteria than gram negative. Crude bromelain may be an effective antimicrobial agent against E. coli and Proteus spp.},
     year = {2015}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Antimicrobial Effects of Crude Bromelain Extracted from Pineapple Fruit (Ananas comosus (Linn.) Merr.).
    AU  - Ali Abdulrahman Ali
    AU  - Mohammed Adamu Milala
    AU  - Isa Adamu Gulani
    Y1  - 2015/01/23
    PY  - 2015
    N1  - https://doi.org/10.11648/j.ab.20150301.11
    DO  - 10.11648/j.ab.20150301.11
    T2  - Advances in Biochemistry
    JF  - Advances in Biochemistry
    JO  - Advances in Biochemistry
    SP  - 1
    EP  - 4
    PB  - Science Publishing Group
    SN  - 2329-0862
    UR  - https://doi.org/10.11648/j.ab.20150301.11
    AB  - The study assessed the antimicrobial activity of crude bromelain extracted from pineapple fruit (Ananas comosus L.) on some microorganisms isolated from fresh and overnight meat at different temperatures and pH. Bromelain was extracted from pineapple fruit by homogenizing in cold phosphate buffer solution. Crude bromelain was estimated by Bradford method and the enzyme was assayed by the casein digestion method. Six bacteria namely, Proteus spp, Corynebacterium spp, B. subtilis, S. pyogenes and two different strains of E. coli., were isolated and identified by the conventional methods. The antimicrobial activity of crude bromelain was determined by the disc diffusion method. One strain of E. coli had the highest zone of inhibition (24.00±1.53mm) at 25°C, but the other strain was resistant. Corynebacterium spp was the least inhibited of all the organisms with 8.33±0.33mm zone of inhibition at 37°C and 45°C. Proteus spp was inhibited, but the effect was not temperature dependent. B. subtilis and S. pyogenes were resistant to the crude extract at all temperatures tested in neutral pH media. B. subtilis, S. pyogenes, and E. coli were totally inhibited at pH 10.0. The crude enzyme exhibited better activity against Proteus spp. at pH 10.0, but failed to inhibit the growth of Corynebacterium spp. Crude bromelain seems to be more effective in inhibiting gram positive bacteria than gram negative. Crude bromelain may be an effective antimicrobial agent against E. coli and Proteus spp.
    VL  - 3
    IS  - 1
    ER  - 

    Copy | Download

Author Information
  • Department of Biochemistry, Faculty of Science, University of Maiduguri, Borno State, Nigeria

  • Department of Biochemistry, Faculty of Science, University of Maiduguri, Borno State, Nigeria

  • Department of Veterinary Microbiology, Faculty of Veterinary Medicine, University of Maiduguri, Borno State, Nigeria

  • Sections