Papain

Papain is a mixture of proteolytic enzymes found in extract of papaya, the fruit of the papaya tree (Carica papaya). It is taken orally in the belief that it reduces edema, inflammation, herpes zoster symptoms, diarrhea, and psoriasis symptoms. The pharmacological mechanisms by which papain may affect coagulation are not known. Patients receiving warfarin should be advised to avoid papain supplementation until further information about this potential interaction becomes available (Table 4.4). 

Vitamin E has received much publicity as one of several antioxidants that may be useful in treating a variety of disorders, including cardiovascular disease. Vitamin E may inhibit the oxidation of reduced vitamin K. Vitamin K oxidation is necessary for carboxylation of vitamin-K-dependent clotting factors, which must occur for these clotting factors to be fully functional. Increased prothrombin times, induced by combined vitamin E and warfarin therapy, may be managed by discontinuing vitamin E and, if necessary, by administering vitamin K. 

Because nearly 70% of patients who use alternative therapies do not inform their health-care providers about these products, pharmacists and other health-care professionals should question all patients about their use of alternative therapies. Health-care professionals should remain vigilant for potential interactions between alternative therapies and prescription medications, especially medications with a narrow therapeutic index, and should report suspected interactions to the FDA 

Documented Reports of Possible Increase in Effects of Warfarin 

Danshen Devil s claw Dong quai Papain Vitamin E 

This is a papaya enzyme available over the counter. It is not known whether this does anything. Dr. Grow said that Papain is an antibody to THC, and in theory may destroy THC when added to the urine sample. However, positive urine doesn t actually contain THC it contains THC byproducts. Papain has not been tested, and may or may not work. 

A solution of sodium borohydride (8 grams) in water (16 ml) was added to a stirred solution of 2(3,16(3-bis-piperidino-5a-androstan-3a-ol-17-one (17 grams) in tetrahydrofuran (70 ml) and methanol (30 ml) and the solution stirred at room temperature for 16 hours. The product was precipitated by the addition of water, filtered off, dried, and crystallized from acetone to give the diol (14.9 grams). 

A solution of the piperidino-diol (9 grams) in acetic anhydride (18 ml) was heated at 90°C for 1 hour, the solution cooled, excess acetic anhydride destroyed by the careful addition of water, and the resulting solution carefully made alkaline with 2N caustic soda solution to precipitate a solid product. The soiid was dried, extracted with n-hexane and the solution filtered free of insoluble material before percolation down a column (4x1 diameter) of alumina. Eiution with n-hexane gave a fraction (4.2 grams) which was crystallized twice from ether to give the diacetate, MP 176°-180°C. 

Methyl bromide (17 grams) was added to a solution of the bis-piperidinodiacetate (4 grams) in methylene chloride (10 ml) and the resulting solution allowed to stand at room temperature for 4 days. The solution was evaporated to dryness, the residue triturated with ether, and filtered to give the bis-methobromide (5.2 grams), MP 206°C. Recrystallization from acetone-methylene chloride gave material MP 214°-217°C. 

Therapeutic Function Enzyme used to prevent wound adhesions Chemical Name Sae Structural Formula Common Name — 

Structural Formula Has folded polypeptide chain of 212 residues with a molecular weight of about 23/too. 

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Papain the active compo nent of most meat tenderiz ers IS a proteolytic enzyme... 

Pish protein concentrate and soy protein concentrate have been used to prepare a low phenylalanine, high tyrosine peptide for use with phenylketonuria patients (150). The process includes pepsin hydrolysis at pH 1.5 ptonase hydrolysis at pH 6.5 to Hberate aromatic amino acids gel filtration on Sephadex G-15 to remove aromatic amino acids incubation with papain and ethyl esters of L-tyrosine and L-tryptophan, ie, plastein synthesis and ultrafiltration (qv). The plastein has a bland taste and odor and does not contain free amino acids. Yields of 69.3 and 60.9% from PPG and soy protein concentrate, respectively, have been attained. 

Pish silage prepared by autolysis of rainbow trout viscera waste was investigated as a substrate for the plastein reaction using pepsin (pH 5.0), papain (pH 6—7), and chymotrypsin (pH 8.0) at 37°C for 24 h (152). Precipitation with ethanol was the preferred recovery method. Concentration of the protein hydrolysate by open-pan evaporation at 60°C gave equivalent yields and color of the final plastein to those of the freeze-dried hydrolysate. 

Enzyme Nomenclature. The number of enzymes known exceeds two thousand. A system of classification and nomenclature is required to identify them unambiguously. During the nineteenth century, it was the practice to identify enzymes by adding the suffix -in to the name of their source. Names such as papain, ftcin, trypsin, pepsin, etc, are still in use. However, this system does not give any indication of the nature of the reaction catalyzed by the enzyme or the type of substrate involved. 

Until about 1950, the predominant method of producing industrial enzymes was by extraction from animal or plant sources by 1993, this accounts for less than 10%. With the exception of trypsin, chymosin, papain [9001 -73-2J, and a few others, industrial enzymes are now produced by microorganisms grown in aqueous suspension in large vessels, ie, by fermentation (qv). A smaH (5%) fraction is obtained by surface culture, ie, soHd-state fermentation, of microorganisms (13). 

Recovery. The principal purpose of recovery is to remove nonproteinaceous material from the enzyme preparation. Enzyme yields vary, sometimes exceeding 75%. Most industrial enzymes are secreted by a microorganism, and the first recovery step is often the removal of whole cells and other particulate matter (19) by centrifugation (20) or filtration (21). In the case of ceU-bound enzymes, the harvested cells can be used as is or dismpted by physical (eg, bead mills, high pressure homogenizer) and/or chemical (eg, solvent, detergent, lysozyme [9001 -63-2] or other lytic enzyme) techniques (22). Enzymes can be extracted from dismpted microbial cells, and ground animal (trypsin) or plant (papain) material by dilute salt solutions or aqueous two-phase systems (23). 

Many enzymes need a certain ionic strength to maintain an optimum stabiHty and solubiHty, eg, bacterial a-amylases show optimal stabiHty in the presence of 1—2% NaCl. Some enzymes may need certain cations in low amounts for stabilization, eg, Ca " is known to stabilize subtiHsins and many bacterial a-amylases. Antioxidants (qv) such as sodium sulfite can stabilize cysteine-containing enzymes which, like papain, are often easily oxidized. 

Includes everything except rennet and papain bulk share is in the detergent industry. 

Digestalin 3/100 extract/ceUulase/glutamic acid pancreatin/pepsin/papain/activated Vortech... 

Dermatan sulfate (condroitin sulfate B from pig skin) [54328-33-5 (Na salt)]. Purified by digestion with papain and hyaluronidase, and fractionation using aqueous EtOH. [Gifonelli and Roden Biochem Prep 12 1 1968.]... 

Figure 1S.6 Enzymatic cleavage of immunoglobulin IgG. The enzyme papain splits the molecule in the hinge region, yielding two Fab fragments and one Fc fragment.

FIGURE 14.11 The pH activity profiles of four different enzymes. Trypsin, an intestinal protease, has a slightly alkaline pH optimnm, whereas pepsin, a gastric protease, acts in the acidic confines of the stomach and has a pH optimmn near 2. Papain, a protease found in papaya, is relatively insensitive to pHs between 4 and 8. Cholinesterase activity is pH-sensitive below pH 7 but not between pH 7 and 10. The cholinesterase pH activity profile suggests that an ionizable group with a pK near 6 is essential to its activity. Might it be a histidine residue within the active site ... 

Structural Formula Chymopapain Is a sulfhydryl enzyme similar to papain. Has components of molecular weight about 35,000. 

Crude papain, obtained as the dried exudate of the fruit and leaves of Caricapapaya L., Cari-caceae, Is usually found to have been contaminated during collection, drying, or storage by insects, rodent hair and excreta, botanical plant parts, sand, etc. and may thereby become further contaminated by harmful bacteria and enteric organisms. 

Different enzymes have different specificities. Some, such as amylase, are specific for a single substrate, but others operate on a range of substrates. Papain, for instance, a globular protein of 212 amino acids isolated from papaya fruit, catalyzes the hydrolysis of many kinds of peptide bonds. In fact, it s this ability to hydrolyze peptide bonds that makes papain useful as a meat tenderizer and a cleaner for contact lenses. 

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