Name: Bibek Biswakarma Date: 14 th march 2021

Student id- 19-2-02464 Course: BS BIO 3-1

1. Read some articles about H.PYLORI and STOMACH ULCERS, make a reaction paper about that topic
contain 200 words.
 Peptic ulcers are acid-induced lesions found in the stomach and duodenum characterized by
denuded mucosa with the defect extending into the submucosa or muscularis propria. Peptic
ulcer disease (PUD) is a common condition that both primary care providers and
gastroenterologists encounter. Symptoms of peptic ulcer disease are variable and may include
abdominal pain, nausea, vomiting, weight loss and bleeding or perforation with complicated
disease. PUD is a disease with decreasing clinical burden due to the decline in H.
pylori infections, as well as increased accessibility to anti-secretory therapy and more judicious
use of NSAIDs. However, due to its continued high lifetime prevalence and varied clinical
presentation, recognition and appropriate management of PUD are key to avoid and minimize
significant complications. Testing and treating H. pylori as well as limiting mucosal injury
caused by NSAIDs via concurrent PPI prophylaxis or choosing COX-2 selective NSAIDs if
available, are the strategies to consider when evaluating PUD. Resuscitation, anti-secretory
therapy, endoscopy and management of antithrombotic agents are the key steps in treatment
of PUD bleeding, which is the most common complication.

2. Read articles about ENZYMATIC BROWNING: DISCOLORATION OF FRUITS AND

vegetables, Make a reaction paper about that topics contain 300 words.
 Enzymic browning is an oxidation reaction that takes place in some foods, mostly fruit and
vegetables, causing the food to turn brown. Enzymatic browning in fruits and vegetables
occurs by exposure to the air after cutting and slicing and in pulped states, mechanical
damage during transportation, and thawing of frozen or cold stored foods. Oxygen in the air
can cause sliced fruit to brown, a process called enzymic browning. Phenols and the enzyme
phenolase are found in the cells of the apple, and when these are exposed to oxygen in the
air, for example through slicing, the oxygen causes a reaction.  The phenolase changes the
phenols into melanin, which has a brown colour. Polyphenol oxidase (PPO) and peroxidase
(POD) are the main enzymes responsible for browning. PPO is classified as an
oxidoreductase enzyme with four atoms of copper as a prosthetic group. It catalyzes the
oxidation of functional OH group attached to the carbon atom of the benzene ring of
monohydroxy phenols (phenol, tyrosine, p-cresol) to o-dihydroxy phenols (catechol, dopamine,
adrenalin) and dehydrogenation of o-dihydroxy phenols to o-quinones. The oxidation of
phenolic compounds to quinones and production of melanin give rise to a dark color in the
foods. The POD is thermostable enzyme that belongs to a group of oxidases that use H2O2
as a catalyst for oxidation of phenolic compounds. The POD is related to undesirable changes
in flavor, texture, color, and the nutritional quality of foods. The level of PPO and POD varies in
fruits and vegetables and their content changes with maturity and senescence depending
upon the ratio of bounded and soluble enzymes. Change in color of fruits and vegetables by
enzymatic reactions are a major problem during harvesting, transportation, storage, and
processing. Color deterioration, off-flavor, and loss of nutritive value in foods are unacceptable
to the consumers.

3. What are the medical uses of Enzymes.

Enzymes are the macromolecules found in our body in huge amounts as without it life is
not possible. It is a catalyst for the biological process, if it were not present even a simple
reaction would take days to complete. They are found everywhere, not only in the human
body, in the environment, and at the bottom of the ocean. The enzymes are extracted
from such places or organisms such as bacteria and moulds to achieve the expeditious
speed of a chemical change while not using excessive energy and remains undegraded.
Some of the enzymes are used as detergent specifically as to clean reusable medical
devices such as protease and lipase. Protease breaks down the protein-rich stains such
as blood and lipase breaks down the fatty stains such as adipose tissue, other enzymes
such as amylase and cellulase which breaks down the starch and cellulosic polymers in
waste such as faeces.
Other as a diagnosis tool such as use of aldohexoses enzyme to detect the level of
glucose in blood, presence of certain enzymes in the blood, therapeutic accelerators. It
is used to treat some disorders such as breaking the internal blood clots, dissolve the
hardening of walls of blood vessels and dissolve the wound swelling to promote healing.
They are also used to assist metabolism in geriatric patients, assist drug delivery into the
deeper tissues such as hyaluronidase.
Lepirudin is a protein-based direct thrombin inhibitor that is used to prevent and reverse
the action of thrombus formation in heparin-induced thrombocytopenia.
Alpha-1-proteinase inhibitors are a purified form of human alpha-1 proteinase inhibitor
used for the treatment of emphysema patients with these inhibitor deficiency.
Fluvoxamine is a serotonin-reuptake inhibitor used to treat obsessive-compulsive
disorder.