When you eat pineapple, it also eats you !!! (BROMELAIN)

Greetings to all the Steemians who read this post today; I was absent for a while due to university occupations, so I did not have time to write. Today I will tell you a curiosity that as a Scientist I decided to investigate, and that is "Why our tongue stings or burns when we eat pineapple". Certainly I call my curiosity the first image that he placed, in which they affirm that when we eat pineapple, it comes to us; I will explain what happens.

Why does this happen?

The pineapple or Ananas comous is an infrudent (aggregate of adherent fruits that resemble a large fruit) that is part of the family of bromeliads or bromeliads, which within the compounds found in this, is bromelain . This enzyme is the reason why when eating pineapple we are bitten or burned by the tongue and it is due to the reaction that occasionally occurs with our language when making contact.

Quiet is not serious ...

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What is bromelain?

Bromelain is an enzyme that fulfills a proteolytic function, that is, the degradation of proteins produces the amino acids that make it up; This is why it is categorized as a protease. It is inside the fruit of the pineapple as in the stem of this. Bromelain works in a similar way to pepsin.

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So, this is why they say that when eating, they are also eating us. Basically why it does the same in our language, that pepsin does the food in our stomachs. Bromelain digests the proteins found on the surface of the tongue, but the tongue regenerates them almost instantly. This enzyme is not harmful to humans.

Mechanism and use

Bromelain is a glycoprotein (protein + one or several carbohydrates) with acid protease or peptidase function that is responsible for breaking the peptide bonds of amino acids (preferably basic and aromatic). It has a pH tolerance between 4 and 8, so it can act both in the acidity of the stomach and in the basicity of the intestine.

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They break peptide bonds with the help of a water molecule, hydrolyzing the carbonyl groups of the acid chain, degrading the protein into simpler amino acids; for this it is also classified as hydrolases (catalyzed hydrolysis or use a water molecule to react with another molecule).

Bromelain is so potent that it is commercially used to soften meats; since these become rigid after the death of the animal, due to rigor mortis caused by post-death chemical / physiological processes.

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Benefits

Bromelain also has health benefits:

• Its proteolytic function allows to implement digestive processes of foods with high protein content.
• It has analgesic and anti-inflammatory properties that can also decrease the levels of thromboxane and prostaglandins (hormones that cause inflammation), in addition to inhibiting the movement of neutrophils that also causes inflammation.
• Presents antibacterial property, by increasing the absorption of antibiotics. In addition to being a stimulant of the immune system.
• By allowing a better fight against bacteria, it is possible to avoid diseases caused by infection, such as diarrhea.

Now you know how healthy it is to eat pineapple, do not let it go ...