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| Nisin Chemical Properties |
| Boiling point | 2967℃ | | density | 1.02 g/mL | | Fp | >110°(230°F) | | storage temp. | -20°C | | solubility | insoluble in H2O; insoluble in EtOH; ≥5.63 mg/mL in DMSO with gentle warming and ultrasonic | | form | solution | | Water Solubility | Soluble in water | | Merck | 13,6592 | | CAS DataBase Reference | 1414-45-5 |
| Nisin Usage And Synthesis |
| Description | As a ribosomally synthesized peptide, Nisin has broad-spectrum antibacterial activity that is produced by the Lactococcus lactis. In the food industry, Nisin is obtained from the cultivating of Lactococcus lactis on natural substrates, such as milk or dextrose. It serves as a natural, antibacterial, and toxicologically safe food preservative which is protect against many bacteria that are food-spoilage pathogens. As a food additive, Nisin is popularly used in food production, such as milk, meats, fast food, beverages, health care products and medicines, etc. It is effective to decrease sterilization time, lower temperature during food sterilization, improve food quality, lessen damage to nutrition, and extend shelf life by suppressing Gram-positive spoilage and pathogenic bacteria. Besides, it has been studied as a possible treatment for infections of Clostridium difficile combined with miconazole. It was originally isolated in the late 1930s and approved as an additive for food use in the USA in the late 1960s.
Nisin functions by binding to cell wall precursor lipid components of bacteria and disrupts cell wall production. Once introduced Nisin initially blends with Lipid II, a precursor molecule used to form bacterial cell wall, to create a complex. The complex penetrates the cell wall and breaks into the cytoplasmic membrane and form pores, through which the internal cytoplasmic content oozes out leading to bacterial inhibition or death. | | References | https://en.wikipedia.org/wiki/Nisin
http://www.innovateus.net/food/natural-preservative-nisin
http://www.sigmaaldrich.com/catalog/product/sigma/n5764?lang=en®ion=US&gclid=CPu1xf6aq9MCFcSOfgodvmcHZA
| | Chemical Properties | Crystals from ethanol. Derived from
Streptococcus lactis Lancefield Group N. | | Uses | Nisin is an antimicrobial agent derived from pure culture fermenta-
tions of certain strains of streptococcus lactis lancefield group n.
nisin preparation contains nisin, a group of related peptides with
antibiotic activity. it is used to inhibit the outgrowth of clostridium
botulinum spores and toxin formation in pasteurized cheese spreads
and pasteurized process cheese spreads; pasteurized cheese spread
with fruits, vegetables, or meats; and pasteurized process cheese
spread with fruits, vegetables, or meats. | | Uses | Nisin is a particularly effective bacteriosin against C. botulinum, is allowed in processed cheese food. | | Uses | An antibiotic with bactericidal action | | Definition | ChEBI: A type-A lantibiotic containing 34 amino acid residues (including lanthionine (Lan), methyllanthionine (MeLan), didehydroalanine (Dha) and didehydroaminobutyric acid (Dhb)) and five thioether bridges. It is obtained by fermentation of the bacterium L
ctococcus lactis and shows particular activity against Clostridium botulinum. It is used in the production of various processed foods to suppress Gram-positive spoilage and pathogenic bacteria and so extend shelf life. | | Biological Activity | nisin is an antibacterial peptide.nisin is produced by the lactic acid bacterium l. lactis using uncommon amino acids, including lanthionine, and is a member of the class of antibiotics referred to as lantibiotics. | | Biochem/physiol Actions | Nisin (Nisaplin) is produced by Lactococcus lactis. It is an effective lantibiotic peptide bactericidal agent. Nisin is a broad spectrum antimicrobial bacteriocin which affects Gram-positive bacteria, however, it has little or no effect on Gram-negative bacteria, yeasts or fungi.It was demonstrated that nisin has capability to inhibit the growth of almost all tested Gram-positive beer-spoilage bacteria. Of 122 Gram-positive bacteria strains (predominantly Lactobacilli and Pediococci), 93% were sensitive to 100 units of nisin. In contrast, out of the 32 Gram-negative strains tested, only the genus Flavobacter proved to be affected by nisin.Nisin exerts its antimicrobial activity by binding to lipid II which is a membrane-bound advanced intermediate involved in the biosynthesis of bacterial cell wall. By doing so, nisin sequesters lipid II from its functional location. In addition, the nisin-lipid II complex leads to formation of pores in the membrane causing cell death. | | in vitro | previous study showed that the sperm motility could be completely inhibited with nisin the minimum effective concentration of nisin required to immobilize sperm in vitro within 20 s was found to be 50 μg in rat, 200 μg in rabbit and 300-400 μg in monkey and human. such inhibitory effect on sperm motility was found to be dose- and time-dependent [1]. | | in vivo | intravaginal administration of nisin before mating during proestrus-estrous transition phase caused complete arrest of sperm motility and blockage of conception. subacute toxicity studies in rats showed that, repetitive intravaginal application of nisin at the dose of 200 microg for 14 days caused no abnormalities either in the length of estrous cycle or in the morphology of vaginal epithelial cells. moreover, no histopathological abnormalities in vaginal tissue or any change in blood and serum biochemical profiles were seen. in addition, no adverse effects were found on subsequent reproductive performance, development of pups and neonate survival [1]. | | Purification Methods | This polypeptide from S. lactis is purified by crystallisation from 80% (v/v) EtOH and by countercurrent distribution. The synthetic polypeptide antibiotic can also be purified by preparative HPLC and assayed by HPLC on a Nucleosil 3007C18 (6 x 250mm) column using a MeCN—0.01M HCl gradient (30-50%), at 2%/minute, and flow rate of 1.5mL/minute to give a retention time of 8.1 minutes; or MeCN—0.3M guanidine-HCl gradient (30-50%), at 2%/minute, and flow rate of 1.5ml/minute to give a retention time of 10.9minutes. FAB-MS gave the pseudomolecular ion m/z at 3352.7 (M + H)+. It is soluble in dilute acid and is stable even on boiling. [Berridge et al. Biochem J 52 529 1952, synthesis by Fukase et al. Tetrahedron Lett 29 795 1988.] | | references | [1] aranha c, gupta s, reddy kv. contraceptive efficacy of antimicrobial peptide nisin: in vitro and in vivo studies. contraception. 2004 apr;69(4):333-8. |
| Nisin Preparation Products And Raw materials |
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