bromelain

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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.