Pineapple is a prominent fruit in local markets and a beloved fruit in Malaysia.

Biting into it releases a pleasantly sweet and tangy juice that fills the entire mouth, creating an unforgettable and delightful experience.

Some individuals often complain about it causing discomfort to their tongues. Ever wondered why this occurs?

The culprit is an enzyme known as "bromelain," abundantly in pineapples. This enzyme, commonly utilized in meat tenderizers, breaks down proteins, leading it to attack the interior of your mouth.

When consuming pineapple, the protease enzyme, rich in the fruit, targets fibrous proteins on the mucous membranes of the mouth, resulting in damage and a tingling sensation.

Fortunately, as you chew and swallow the pineapple, your saliva, and stomach acid prevail over the enzyme, bringing everything back into equilibrium. Your tongue then reconstructs the broken-down proteins and amino acids, returning everything to normal.

A common remedy to prevent this discomfort is soaking pineapple in salt water. However, the effectiveness of this method is limited and largely psychological.

Various factors, including temperature and the concentration of metal ions, affect the inhibition of pineapple protease.

Saltwater alone is insufficient to address the problem at hand fully fully. Research indicates that certain metal ionic compounds, like lead and mercury ions found in heavy metal salts, significantly inhibit pineapple protease.

However, these metal ions are harmful to the human body.

Regular table salt water (NaCl) is less effective in inhibiting protease activity than other metal ions. So, if the pineapple is soaked in low-concentration saltwater for a short period, it only provides limited relief.

Pineapple protease is an enzyme that denatures at temperatures above 48°C. If you enjoy the pineapple taste but dislike the tingling sensation, consider cooking it before consumption.

However, for those who prefer to eat it raw, it's advisable to cut off the sections farthest from the stem and heart of the fruit, as the "bromelain" concentration is highest there.

If you've already consumed pineapple and are experiencing discomfort, there's a simple solution. Quickly take a few spoonfuls of yogurt, and the bromelain will shift its focus to breaking down the proteins in the yogurt instead.

Armed with this knowledge, you now have a solution to alleviate the discomfort caused by pineapple consumption.

Understanding the science behind pineapple's effects on the tongue empowers individuals to enjoy this delicious fruit while minimizing unwanted side effects.