Ficin

Ficin is a proteolytic enzyme derived from the latex of the common fig tree, Ficus carica, and related species. It belongs to the papain-like cysteine protease family (MEROPS C1) and is related to other plant proteases such as papain and bromelain.

Ficin functions as a broad-spectrum protease, cleaving peptide bonds in proteins and displaying both endopeptidase and exopeptidase activity. In typical preparations it exhibits optimal activity at near-neutral pH (around 6–7) and at moderate temperatures, with activity spanning a range roughly from pH 5 to 8. The enzyme is a relatively small protein, usually around 20–25 kDa in mass.

Source and preparation: Ficin is isolated from fig latex and is available as crude latex extracts or as purified ficin. Commercial preparations may include stabilizers, salts, or other additives. There are several preparations of ficin, reflecting minor differences in purity and formulation.

Applications: In food processing, ficin is used as a meat tenderizer due to its proteolytic activity. In laboratory and industrial settings, it is employed to digest proteins for proteomics workflows and, in some cases, to clarify juices and wines, although papain and bromelain are more commonly used for clarification tasks.

Safety and notes: Handling ficin requires standard protease precautions. Since it is derived from fig latex, individuals with latex or fig-related sensitivities may experience allergic reactions. Like other proteases, ficin can cause irritation of skin or mucous membranes and should be handled with appropriate protective equipment and proper storage.