Anti-inflammatory potential of bromelain complexed with cashew leaf polyphenol

Inflammation is a tissue reaction in which circulating immune cells and inflammatory mediators are sent to areas of infection and tissue injury. Chronic inflammation is treated using nonsteroidal anti-inflammatory medicines, which can have negative side effects on the body if used for an extended period. Hence, there is a need to develop effective and safe alternative anti-inflammatory compounds from natural sources to address this problem. Bromelain, a proteolytic enzyme derived from pineapple stems and fruits, has been extensively studied for its anti-inflammatory potential. This study determined the anti-inflammatory potentials of bromelain complexed with cashew leaf polyphenol (BCLP) from the bromelain recovered from pineapple core, pulp, and peel through the egg albumin denaturation assay, human red blood cell membrane stabilization assay, and human IL-8 secretion inhibition through ELISA. The results showed that the BCLP from pineapple core at 1000 µg/mL, 750 µg/mL, 250 µg/mL, and from 750 µg/mL pineapple pulp had a comparable inhibition of protein denaturation with the commercial bromelain at 1000 µg/mL, which may indicate that the BCLP from the pineapple core and pulp may be used as a potential anti-inflammatory compound alternative. Moreover, the anti-inflammatory activities of the BCLP from pineapple core, pulp, and peel were due to its complexation with CLP and were not caused by CLP alone. The discovery of the anti-inflammatory potentials of BCLP may elevate the value of pineapple fruit waste from waste products to being pharmaceutically relevant.