Bromelain: The enzyme responsible for the aftertaste of pineapple
The bite of a pineapple is accompanied by a burst of sweetness. Its high sugar content instantly pleases the taste buds, releasing a cascade of natural sugars. This temporary satisfaction however comes to an end when the feeling of needles piercing the tongue exceeds the contentment from the juiciness of the slice, causing a burning sensation to be felt on the tongue.
But, what substance is it composed of that causes it to cause this unexplainable feeling on our tongues? The only substance responsible is the enzyme- Bromelain. Bromelain is a protease enzyme which means that its responsibility is to break down proteins into amino acids, the amino acid- Cysteine to be specific. In an amino acid chain, wherever Bromelain detects Cysteine, it acts as a microscopic scissor and cuts the protein into two separate pieces from the exact spot where the Cysteine was and continues to execute this process wherever Cysteine is detected .
The muscles that make up the tongue and other parts of the mouth are partially made up of protein and when pineapple is consumed, the Bromelain begins to break down these proteins leading to irritation and a tingling sensation to be felt. Bromelain also splits the proteins in the mucus layer we have which is meant to protects specific parts of our mouth, making us susceptible to the high acid content of the pineapple which adds additional irritation and provides an explanation for the burning sensation experienced.
However, Bromelain is not harmful. Any damage in the mouth caused by Bromelain is repaired by the body almost instantaneously and the sensation subsides after a short period of time. Pineapples contain essential minerals that provide many health benefits. Bromelain being an anti-oxidant, helps prevent anti-inflammatory effects.
The ripeness of the pineapple is a significant factor that determines the concentration of Bromelain. When a pineapple ripens, the concentration of Bromelain falls, reducing the intensity of the sensation. Some people may be more sensitive to Bromelain than others. Bromelain is heat-sensitive and can be denatured when it is exposed to heat. When pineapple is cooked, most of the Bromelain is broken down by the heat. Thus, cooking pineapple can alleviate the discomfort to some extent and it can be enjoyed without a burning sensation being experienced.
