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Nisin

Basic information Description References Safety Related Supplier
Nisin Basic information
  • Product Name:Nisin
  • CAS:1414-45-5
  • MF:C143H230N42O37S7
  • MW:3354.07
  • EINECS:215-807-5
  • Mol File:1414-45-5.mol
Nisin Chemical Properties
  • Boiling point:2967℃
  • Density 1.02 g/mL
  • Flash point:>110°(230°F)
  • storage temp. -20°C
  • form solution
  • Water Solubility Soluble in water
  • Merck 13,6592
  • CAS DataBase Reference1414-45-5
Safety Information
MSDS
Nisin Usage And Synthesis
  • DescriptionAs 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.
  • Referenceshttps://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 PropertiesCrystals from ethanol. Derived from Streptococcus lactis Lancefield Group N.
  • UsesNisin 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.
  • UsesNisin is a particularly effective bacteriosin against C. botulinum, is allowed in processed cheese food.
  • UsesAn antibiotic with bactericidal action
  • DefinitionChEBI: 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.
  • Purification MethodsThis 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.]
Nisin Preparation Products And Raw materials
Nisin(1414-45-5)Related Product Information
NisinSupplierMore
  • Company Name:Shanghai JONLN Reagent Co., Ltd. Gold
  • Tel:400-0066400
  • Email:422131432@qq.com;422131432@qq.com
  • Products Intro:Product Name:nisin from streptococcus lactis
    CAS:1414-45-5
    Purity:GR;AR;CP;HPLC Package:1g; 25g
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  • Email:info@creative-peptides.com
  • Products Intro:Product Name:Nisin
    CAS:1414-45-5
    Purity:>98% Package:1g; 10g;100g;1kg Remarks:Peptide Inhibitors
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  • Products Intro:Product Name:Nisin
    CAS:1414-45-5
    Purity:Potency 900IU/mg Package:500g/瓶,1kg/袋,10kg/箱,25kg/桶
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  • Company Name:Guangdong Hengtian Biotechnology Co., Ltd. Gold
  • Tel:15603008518
  • Email:292064964@qq.com
  • Products Intro:CAS:1414-45-5
    Purity:99
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  • Company Name:INTATRADE GmbH
  • Tel:+49 3493/605464
  • Email:sales@intatrade.de
  • Products Intro:Product Name:Nisin
    CAS:1414-45-5
    Remarks:IS05774
  •