papain

papain /pa·pa·in/ (pah-pa´in) (pah-pi´in) a proteolytic enzyme from the latex of papaw, Carica papaya, which catalyzes the hydrolysis of proteins and polypeptides to amino acids; used as a protein digestant and as a topical application for enzymatic débridement.

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pa·pa·in (p-pn, -pn) or pa·pa·in·ase (--ns, -nz)

n.

An enzyme, or a crude extract containing it, that digests protein, catalyzes the hydrolysis or transfer of esters, amides, or other chemical groups containing sulfur, and is used as a digestive aid.

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papain

[pəpā′ēn]

an enzyme from the fruit of Carica papaya, the tropical melon tree. It is prescribed for enzymatic debridement of wounds and promotion of healing.

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papain (p·pāˑ·in),

n a proteolytic enzyme found in the juice of the unripe papaya fruit; used to facilitate digestion. Allergic reaction may occur after topical application or oral ingestion.

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papain (ppā´in),

n an enzyme from papaya, a tropical fruit; used for enzymatic debridement of wounds and for promotion of healing.

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papain

a proteolytic enzyme from the latex of pawpaw, Carica papaya, the active ingredient of meat tenderizers. In surgery it is used as a protein digestant and for enzymatic débridement and promotion of normal healing of surface lesions. Papain is also used in immunology to cleave immunoglobulin molecules into Fab and Fc fragments.