{"title":"Bromelain-Rich Pineapple Extract for the Treatment of Pediatric Patients With Orchiepididymitis: A Randomized Clinical Pilot Study.","authors":"Alessandro Colletti,Luciano Sangiorgio,Alma Martelli,Marzia Pellizzato,Giancarlo Cravotto","doi":"10.1002/mnfr.70148","DOIUrl":null,"url":null,"abstract":"A freeze-dried pineapple extract-Brome-Inf, from pineapple by-products of industrial rings production, was enriched in bioactive polypeptides and bromelain by membrane ultrafiltration. Orchiepididymitis (OE), a painful pediatric pathology, was treated with this extract. A pilot, double-blind, randomized study involving 60 pediatric OE patients compared the effects of Brome-Inf to a placebo over a 15-day period, in conjunction with antibiotic treatment. In the present study, the primary objective was to assess the disparity in NSAIDs usage and pain intensity between the Brome-Inf group and the placebo group, utilizing the Wong-Becker, Numerical Rating Scale (NRS), and Visual Analogue Scale (VAS) pain rating scales. Results revealed a significant reduction in VAS and NRS within the Brome-Inf group from Days 1 to 15 compared with placebo. A rapid regression of edema was observed in the active group after 1 week and at the end of the study. We can conclude that oral supplementation with Brome-Inf emerges as a promising co-management option for OE for its action on pain and edema, potentially enhancing the quality of life for affected children. Importantly, due to its well-balanced fruity flavor, the palatability of Brome-Inf was appreciated, ensuring optimal patient compliance and treatment safety.","PeriodicalId":212,"journal":{"name":"Molecular Nutrition & Food Research","volume":"24 1","pages":"e70148"},"PeriodicalIF":4.2000,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Molecular Nutrition & Food Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1002/mnfr.70148","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
A freeze-dried pineapple extract-Brome-Inf, from pineapple by-products of industrial rings production, was enriched in bioactive polypeptides and bromelain by membrane ultrafiltration. Orchiepididymitis (OE), a painful pediatric pathology, was treated with this extract. A pilot, double-blind, randomized study involving 60 pediatric OE patients compared the effects of Brome-Inf to a placebo over a 15-day period, in conjunction with antibiotic treatment. In the present study, the primary objective was to assess the disparity in NSAIDs usage and pain intensity between the Brome-Inf group and the placebo group, utilizing the Wong-Becker, Numerical Rating Scale (NRS), and Visual Analogue Scale (VAS) pain rating scales. Results revealed a significant reduction in VAS and NRS within the Brome-Inf group from Days 1 to 15 compared with placebo. A rapid regression of edema was observed in the active group after 1 week and at the end of the study. We can conclude that oral supplementation with Brome-Inf emerges as a promising co-management option for OE for its action on pain and edema, potentially enhancing the quality of life for affected children. Importantly, due to its well-balanced fruity flavor, the palatability of Brome-Inf was appreciated, ensuring optimal patient compliance and treatment safety.
期刊介绍:
Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines:
Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics.
Immunology: Understanding the interactions of food and the immune system.
Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes.
Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.