Phytoenzymes, the intricate biochemical catalysts derived from plants, encapsulate the essence of nature's biochemical mastery. These remarkable compounds, meticulously crafted by the intricate machinery of plant cells, serve as the silent architects orchestrating the myriad biochemical reactions essential for life. Within the intricate tapestry of botanical biochemistry, phytoenzymes emerge as the enigmatic conductors, guiding and regulating the intricate symphony of metabolic processes within plant cells. Embodied within the delicate cellular framework of plants, phytoenzymes embody a diverse array of molecular structures and functionalities, each tailored to perform specific biochemical tasks with unparalleled efficiency and precision. From the humble leaf to the intricate root system, plants harbor an extensive repertoire of phytoenzymes, each meticulously honed by the forces of evolution to optimize plant metabolism, defense mechanisms, and adaptation to the environment. These botanical bio-catalysts operate with exquisite specificity, recognizing and binding with their substrate molecules with remarkable precision, thereby catalyzing biochemical transformations with unparalleled efficiency. Through the subtle interplay of chemical cues and molecular interactions, phytoenzymes mediate the conversion of complex organic molecules into simpler compounds, facilitating nutrient assimilation, energy metabolism, and the synthesis of vital biomolecules crucial for plant growth, development, and survival. The significance of phytoenzymes extends far beyond the confines of plant physiology, permeating into various facets of human life. From traditional herbal remedies to modern pharmaceuticals, the therapeutic potential of phytoenzymes remains a subject of profound scientific inquiry and exploration. Indeed, the medicinal properties of many botanical extracts owe their efficacy to the synergistic action of phytoenzymes, harnessing nature's biochemical prowess to alleviate ailments and restore health. Moreover, in the realm of nutrition and food science, phytoenzymes play a pivotal role in food processing, preservation, and flavor enhancement. Enzymatic reactions mediated by phytoenzymes contribute to the ripening of fruits, the fermentation of beverages, and the tenderization of meat, thereby shaping the sensory characteristics and nutritional profile of culinary delights enjoyed worldwide. In essence, phytoenzymes epitomize the harmonious convergence of biology and chemistry, offering a glimpse into the intricate web of life's biochemical intricacies. From the verdant realms of plant physiology to the realms of human health and culinary arts, phytoenzymes stand as testaments to the boundless ingenuity of nature, inviting us to unravel their mysteries and harness their potential for the betterment of humanity.

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2.  PRESENTED TO:
• EBADULLAH KHAN
• SHARIFULLAH KHAN
• MUHAMMAD ASIM
• NAEEMULLAH KHAN
• KHALID KHAN SHERANI
GROUP: 03
 PRESENTED BY:
SIR. MUHAMMAD IMRAN AZIZ
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LECTURER FACULTY OF PHARMACY
GOMAL UNIVERSITY
D,I KHAN.
PHYTOENZYMES

3. CONTENTS
ENZYME
CHARACTERISTICS
STRUCTURE
INTRODUCTION
PHYTOENZYMES
CLASSIFICATION
BROMELIN
PAPAIN
MALT EXTRACT
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4. INTRODUCTION
 ENZYME:
CHARACTERISTICS:
• Protein in nature (globular proteins)
• Specific in their action.
• Sensitive to PH, Temperature etc
• Lowers activation energy of a reaction
• Does not change the nature of end products.
• Can't be consume itself in a reaction.
• A biological catalyst that speed up the rate of a biochemical reaction.
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5. INTRODUCTION
 STRUCTURE:
• Cofactor:
Non protein part for proper functioning.
• Substrate:
Substance upon which enzyme act.
• Active Site:
Binding Site + Catalytic Site
• Holoenzyme:
Enzyme + Cofactor = Active
• Apoenzyme:
Enzyme + no Cofactor = Inactive
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6.  PHYTOENZYMES:
INTRODUCTION
• The enzymes obtained from Plant Sources.
 CLASSIFICATION OF PHYTOENZYMES:
BROMELIN
PAPAIN
MALT EXTRACT
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7. • Bromelin is a mixture of protein digesting enzymes known as
proteolytic enzymes or Proteases.
• Isolated from pineapple juice and pineapple stem;
BROMELIN​
 Fruit Bromelain:
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• Acidic in nature.
• Molecular mass= 31,000 Daltons.
• Isolectric point= 4.6
 Stem Bromelain​:
• Basic in nature.
• Molecular mass= 24,500 Daltons.
• Isolectric point= 9.55

8. • Preparation
• Chemical constituents
• Characteristics
• Uses
• Synonyms
• Biological source
• Geographical source
• Family
BROMELIN
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9. BROMELIN
SYNONYMS:
Bromelin, bromelain
BIOLOGICAL SOURCE:
"Ananas comosus" (Pineapple)
FAMILY:
"Bromeliaceae"
GEOGRAPHICAL SOURCE:
America, China, India, Pakistan, Thailand,
Brazil, Mexico, Philippines and Taiwan.
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10. BROMELIN
 CULTIVATION, COLLECTION AND PREPARATION:
• Bromelin is obtained from pineapple fruit
juice and stem. Propagation occurs through
suckers, slips and crowns.
• Mostly it is planted in August , flowering
occur in February-March. Ripening of fruits
occur in July and October.
• It is isolated from Pinapple
juice by precipitation with acetone and also
with Ammonium Sulphide.
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11. BROMELIN​
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Ø CHEMICAL CONSTITUENS:
• Bromelin is a collection of enzymes and other
compounds including;
• Proteolytic enzymes or proteases.
• Peroxidases.
• Acid phosphatases.
• Protease inhibitors.
• Calcium.
STRUCTURE

12.  CHARACTERISTICS:
 Optimum PH= 5.0-8.0
 In Solution PH= below 3.0 and above 9.5 Inactivates enzyme.
 Inactivates at PH= 9.5
 Optimum Temp= 50-60°C
 Color = Light yellow and Buff color
 Molecular weight= 2800 mmol or 3300 Dalton
 Solubility= It is much soluble in;
• Alcohol
• Water
• Chloroform
BROMELIN
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13.  USES:
• Anti-inflammatory (for treatment of soft tissue inflammation)
• Antithrombotic (inhibit thrombosis and thrombophlebitis)
• Fibrinolytic (dissolve fibrin, inhibit platelets aggregation)
• Potentiation of Antibiotics & other medicines (it enhance the
absorption also increased the permeability of the diseased tissue
for access of antibiotics)
• As a digestive enzyme during pancreatectomy (surgical removal
of pancreas)
• Anti-hypertensive effect in experimental animals.
BROMELIN
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14. PAPAIN
• Papain is also known as papaya proteinase.
• It is a cysteine protease enzyme. (EC.3.4.22.2)
• Extracted from latex in papaya fruits and leaves.
• These enzymes are purified and sold in liquid or powder
form.
• Because of its proteolytic nature it is a popular
ingredient in meat tenderizer.
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15. PAPAIN
• Synonyms
• Biological source
• Geographical source
• Family
• Preparation
• Characteristics
• Chemical constituents
• Uses
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16. PAPAIN
ØSYNONYMS:
ØBIOLOGICAL SOURCE:
ØGEOGRAPHICAL SOURCE:
ØFAMILY:
Papayotin, vegetable pepsin, tromasin, arbuz
"Carica papaya"
Srilanka, Tanzania, Hawaii, and Florida.
Dried and purified latex from fruit and leaves of;
"Caricaceae"
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17.  PREPARATION:
PAPAIN
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• The latex is obtained by making two to four vertical
incisions of about 1-2mm deep.
• The incision are made early in the morning
at intervals of 3-7 days.
• The latex flows freely for a few seconds but
soon coagulates.
• The exudates collected in non metalic containers.
• The latex is dried as soon as possible after collection.
• After drying it is stored in air tight container.

18. PAPAIN
 CHARACTERISTICS:
• Papain occurs as white or geryish-white slightly hygroscopic powder.
• It is incompletely soluble in water and glycerol.
• A temperature range 60-90°C is favourable for the digestive
process with 65°C is the optimum point
• Work best at pH 5.0 but it functions also in alkaline medium.
• It is activated by reduction (HCN & H2S) and inactivated by
oxidaion (H2O2) etc.
• Molecular weight is about 23,000 daltons.
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19. PAPAIN
 CHEMICAL CONSTITUENS:
• Peptidase I (converting proteins into dipeptides and polypeptides)
• Renin-like enzyme.
• Clotting enzyme similar to pectase.
• An enzyme having a feeble activity on fats.
• 15.5 % Nitrogen.
• 1.2% Sulphur.
 It also contains several enzymes including;
 Papain is a protein of 212 amino acids composed of;
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20. PAPAIN
 STRUCTURE:
CHEMICAL STRUCTURE Papain molecule photograph by Laguna
Design/science Photo Library.
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21. PAPAIN
 USES:
• Papain is used to prevent adhesions.
• In infected wounds.
• Internally as protein digestant.
• For treatment of dyspepsia.
• Intestinal and gastric disorders.
• For treatment of Diphtheria.
• In meat industry for tenderizing beef.
• For local treatment of buccal, Pharyngeal and
laryngeal disorders.
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22. MALT EXTRACT
• Malt extract is a sweet, syrupy substance derived
from germinated grains, typically barley that have
been dried and ground.
• It is a natural sweetener and flavor
enhancer, rich in enzymes and nutrients.
• Often used in baking, brewing and as a
dietary Supplement.
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23. Malt Extract
• Synonyms
• Biological source
• Geographical source
• Family
• Preparation
• Characteristics
• Chemical constituents
• Uses
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24. MALT EXTRACT
ØSYNONYMS:
ØBIOLOGICAL SOURCE:
ØFAMILY:
• Diastase , malt extract
• It is the extract obtained from the
dried barley grains of one or more
varieties of; "Hordeum vulgare" Linne.
• "Poaceae"
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25. MALT EXTRACT
ØGEOGRAPHICAL SOURCE:
• Barley is cultivated throughout the world. The major
producers are; United states, Russia, Canada, India,
Turkey, China and Tibet.
Ø CULTIVATION, COLLECTION AND PREPARATION:
• Barley is one of the oldest cultivated cereals.
• It is an annual erect stout herb resembling wheat.
• The crop becomes ready for harvest in about four
months after sowing.
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26. MALT EXTRACT
• Dried barley grains are artificially germinated by keeping their heaps
wet with water in a warm room.
• When the caulicle of the grains starts protruding out, the
germinated grams are dried.
• Dry germinated barley or dry malt is subjected to extraction.
• The malt is infused with water at 60°C. An infusion is concentrated
below 60°C under reduced pressure and then dried.
• Less purified malt extract contains sugars, and amylolytic enzymes.
Its further purification affords diastase.
• The grains are threshed out by beating with
sticks or trampling by oxen.
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27. MALT EXTRACT
Barley grains threshing Trampling by oxen
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28. MALT EXTRACT
Ø CHARACTERISTICS:
• Malt extract contains enzymes, which are most active in
neutral solution.
• The acidic conditions destroy the activity.
• It converts starch into disaccharide maltose. The enzyme is
destroyed by heat.
• It is completely soluble in cold water, more readily in warm
water.
• The aqueous solution shows flocculant precipitate on
standing.
• Limit for arsenic should not exceed one part per million.
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29. MALT EXTRACT
Ø CHEMICAL CONSTITUENS:
• Malt extract contains dextrin, maltose, traces of
glucose and about 8% of amylolytic enzyme
diastase.
Ø USES:
• Malt extract and purified diastase, both are
used as amylolytic enzymes and as an aid in
digesting sarch.
• They are used as bulk producing laxatives.
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