Nisin
| |
| |
| Identifiers | |
|---|---|
3D model (
JSmol ) |
|
| ChEBI | |
| ChEMBL | |
| ChemSpider | |
ECHA InfoCard
|
100.014.370 |
| E number | E234 (preservatives) |
PubChem CID
|
|
| UNII | |
CompTox Dashboard (EPA)
|
|
| |
| |
| Properties | |
| C143H230N42O37S7 | |
| Molar mass | 3354.07 g/mol |
| Appearance | powder |
| Density | 1.402 g/mL |
| Boiling point | 2,966 °C (5,371 °F; 3,239 K) |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
| |
Nisin is a polycyclic antibacterial
Subtilin and epidermin are related to nisin. All are members of a class of molecules known as lantibiotics.
In the food industry, nisin is obtained from the culturing of L. lactis on natural substrates, such as
It was originally isolated in the late 1930s, and produced since the 1950s as Nisaplin from naturally occurring sources by Aplin and Barrett in laboratories in Beaminster in Dorset (now owned by International Flavors & Fragrances), and approved as an additive for food use in the US in the late 1960s.[1]
Properties
While most
Nisin is soluble in water and effective at levels nearing the parts-per-billion range. Nisin concentration can be measured using various techniques such as
Applications
Food production
Nisin is used in processed cheese, meats, beverages, etc. during production to extend shelf life by suppressing Gram-positive spoilage and pathogenic bacteria.[citation needed] In foods, it is common to use nisin at levels ranging from ~1-25 ppm, depending on the food type and regulatory approval. As a food additive, nisin has an E number of E234.
Other
Due to its naturally selective spectrum of activity, it is also employed as a selective agent in microbiological media to isolate gram-negative bacteria, yeast, and moulds.
Nisin has also been used in food packaging applications and can serve as a preservative by controlled release onto the food surface from the polymer packaging.[4]
In combination with
Further reading
- Fukase, Koichi; Kitazawa, Manabu; Sano, Akihiko; Shimbo, Kuniaki; Fujita, Hiroshi; Horimoto, Shingo; Wakamiya, Tateaki; Shiba, Tetsuo (1988). "Total synthesis of peptide antibiotic nisin". Tetrahedron Letters. 29 (7): 795–798. )
- Buchman, GW; Banerjee, S; Hansen, JN (1988). "Structure, expression, and evolution of a gene encoding the precursor of nisin, a small protein antibiotic". J Biol Chem. 263 (31): 16260–6. PMID 3141403. (Biosynthesis)
- http://medicalxpress.com/news/2012-10-common-food-tumor-growth.html
- https://phys.org/news/2024-02-common-food-unexpected-effects-gut.amp
- Encyclopedia of Food Microbiology - Page 187 books.google.ae/books?ISBN 0123847338
- Zhang, Zhenrun J.; Wu, Chunyu; Moreira, Ryan; Dorantes, Darian; Pappas, Téa; Sundararajan, Anitha; Huaiying, Lin; Pamer, Eric G.; van der Donk, Wilfred A. (2024). "Activity of Gut-Derived Nisin-like Lantibiotics against Human Gut Pathogens and Commensals". ACS Publications. PMC 10877564.
- This Common Food Preservative May Not Be as Harmless as We Thought : ScienceAlert [1]