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Nisin information


Nisin
Identifiers
CAS Number
  • 1414-45-5 checkY
3D model (JSmol)
  • Interactive image
ChEBI
  • CHEBI:71629 ☒N
ChEMBL
  • ChEMBL526744 ☒N
ChemSpider
  • 21106355 checkY
ECHA InfoCard 100.014.370 Edit this at Wikidata
E number E234 (preservatives)
PubChem CID
  • 16219761
UNII
  • EN8XKG133D checkY
CompTox Dashboard (EPA)
  • DTXSID20893678 Edit this at Wikidata
InChI
  • InChI=1S/C143H246N42O45S7/c1-22-68(10)104(148)134(220)183-111(76(18)193)140(226)173-93(57-189)127(213)179-107(70(12)24-3)138(224)172-91(55-187)125(211)166-86(45-66(6)7)120(206)175-98(62-235)132(218)184-112(77(19)194)142(228)185-41-31-35-99(185)133(219)152-53-103(198)158-94(58-231)128(214)161-81(33-26-29-39-145)117(203)181-108(73(15)190)135(221)153-51-101(196)156-71(13)113(199)165-85(44-65(4)5)119(205)162-82(36-42-236-20)115(201)151-52-102(197)159-95(59-232)129(215)168-89(48-100(147)195)122(208)163-83(37-43-237-21)116(202)160-80(32-25-28-38-144)118(204)182-109(74(16)191)139(225)157-72(14)114(200)180-110(75(17)192)141(227)176-97(61-234)130(216)167-87(46-78-49-149-63-154-78)121(207)174-96(60-233)131(217)170-92(56-188)126(212)178-106(69(11)23-2)137(223)169-88(47-79-50-150-64-155-79)123(209)177-105(67(8)9)136(222)171-90(54-186)124(210)164-84(143(229)230)34-27-30-40-146/h49-50,63-77,80-99,104-112,186-194,231-235H,22-48,51-62,144-146,148H2,1-21H3,(H2,147,195)(H,149,154)(H,150,155)(H,151,201)(H,152,219)(H,153,221)(H,156,196)(H,157,225)(H,158,198)(H,159,197)(H,160,202)(H,161,214)(H,162,205)(H,163,208)(H,164,210)(H,165,199)(H,166,211)(H,167,216)(H,168,215)(H,169,223)(H,170,217)(H,171,222)(H,172,224)(H,173,226)(H,174,207)(H,175,206)(H,176,227)(H,177,209)(H,178,212)(H,179,213)(H,180,200)(H,181,203)(H,182,204)(H,183,220)(H,184,218)(H,229,230) checkY
    Key: WAMGWAJCUSJZNI-UHFFFAOYSA-N checkY
  • InChI=1/C143H246N42O45S7/c1-22-68(10)104(148)134(220)183-111(76(18)193)140(226)173-93(57-189)127(213)179-107(70(12)24-3)138(224)172-91(55-187)125(211)166-86(45-66(6)7)120(206)175-98(62-235)132(218)184-112(77(19)194)142(228)185-41-31-35-99(185)133(219)152-53-103(198)158-94(58-231)128(214)161-81(33-26-29-39-145)117(203)181-108(73(15)190)135(221)153-51-101(196)156-71(13)113(199)165-85(44-65(4)5)119(205)162-82(36-42-236-20)115(201)151-52-102(197)159-95(59-232)129(215)168-89(48-100(147)195)122(208)163-83(37-43-237-21)116(202)160-80(32-25-28-38-144)118(204)182-109(74(16)191)139(225)157-72(14)114(200)180-110(75(17)192)141(227)176-97(61-234)130(216)167-87(46-78-49-149-63-154-78)121(207)174-96(60-233)131(217)170-92(56-188)126(212)178-106(69(11)23-2)137(223)169-88(47-79-50-150-64-155-79)123(209)177-105(67(8)9)136(222)171-90(54-186)124(210)164-84(143(229)230)34-27-30-40-146/h49-50,63-77,80-99,104-112,186-194,231-235H,22-48,51-62,144-146,148H2,1-21H3,(H2,147,195)(H,149,154)(H,150,155)(H,151,201)(H,152,219)(H,153,221)(H,156,196)(H,157,225)(H,158,198)(H,159,197)(H,160,202)(H,161,214)(H,162,205)(H,163,208)(H,164,210)(H,165,199)(H,166,211)(H,167,216)(H,168,215)(H,169,223)(H,170,217)(H,171,222)(H,172,224)(H,173,226)(H,174,207)(H,175,206)(H,176,227)(H,177,209)(H,178,212)(H,179,213)(H,180,200)(H,181,203)(H,182,204)(H,183,220)(H,184,218)(H,229,230)
    Key: WAMGWAJCUSJZNI-UHFFFAOYAB
SMILES
  • C[C@H](CC)[C@@H](N)C(N/C(C(N[C@@H]1C(N[C@@H](C(NC(C(N[C@@H](C(N[C@@H](C(N[C@H](C(N2[C@@H](C(NC3)=O)CCC2)=O)[C@@H](C)SC[C@H](C(N[C@H](CCCCN)C(N[C@H](C(NCC(N[C@@H](C(N[C@H](CC(C)C)C(N[C@H](CCSC)C(NCC(N[C@@H](C(N[C@H](CC(N)=O)C(N[C@H](CCSC)C(N[C@H](CCCCN)C(N[C@@H]([C@@H](C)SC[C@@H](N6)C(N[C@H](CC5=CN=CN5)C(N[C@@H](C(N[C@H](CO)C(N[C@H]([C@@H](CC)C)C(N[C@H](CC8=CN=CN8)C(N[C@H]([C@@H](C)C)C(NC(C(N[C@H](CCCCN)C(O)=O)=O)=C)=O)=O)=O)=O)=O)CS[C@H](C)[C@H]7C6=O)=O)=O)C(N[C@H](C)C(N7)=O)=O)=O)=O)=O)=O)CS4)=O)=O)=O)=O)C)=O)=O)[C@H]4C)=O)=O)NC3=O)=O)CSC1)=O)CC(C)C)=O)=C)=O)[C@H](C)CC)=O)=O)=C\C)=O
Properties
Chemical formula
 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).
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Infobox references

Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. It has 34 amino acid residues, including the uncommon amino acids lanthionine (Lan), methyllanthionine (MeLan), didehydroalanine (Dha), and didehydroaminobutyric acid (Dhb). These unusual amino acids are introduced by posttranslational modification of the precursor peptide. In these reactions a ribosomally synthesized 57-mer is converted to the final peptide. The unsaturated amino acids originate from serine and threonine, and the enzyme-catalysed addition of cysteine residues to the didehydro amino acids result in the multiple (5) thioether bridges.

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 dextrose, and it is not chemically synthesized.

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]

  1. ^ ageconsearch.umn.edu/bitstream/90779/2/CP%2001%2005%20Nisin%20Report.pdf

and 26 Related for: Nisin information

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Nisin

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Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. It has 34 amino acid residues...

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Food preservation

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oxidation of food constituents. Common antimicrobial preservatives include nisin, sorbates, calcium propionate, sodium nitrate/nitrite, sulfites (sulfur...

Word Count : 4941

Lantibiotics

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bacteria in the food industry for making dairy products such as cheese. Nisin and epidermin are members of a family of lantibiotics that bind to lipid...

Word Count : 1401

Biopreservation

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peroxide, and peptide bacteriocins. Some LABs produce the antimicrobial nisin which is a particularly effective preservative. These days LAB bacteriocins...

Word Count : 2606

Lactic acid bacteria

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with cell wall synthesis or causing pore formation in the cell membrane. Nisin, a bacteriocin produced by LAB, was first researched as a food preservative...

Word Count : 2800

Meat

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calcium sulfate, cetylpyridinium chloride, lactoferrin, bacteriocins such as nisin. Limit growth of meat spoilage bacteria Antioxidants Limit lipid oxidation...

Word Count : 10568

Fermented fish

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peroxide, and peptide bacteriocins. It can also produce the antimicrobial nisin, a particularly effective preservative. Fermented fish preparations can...

Word Count : 1084

Satureja

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"Study of the antimicrobial effects of essential oil of Satureja edmondi and nisin on Staphylococcus aureus in commercial soup". Journal of Food Processing...

Word Count : 1137

Hurdle technology

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hurdles to control microbials in food. Many natural antimicrobials such as nisin, natamycin and other bacteriocins, and essential oils derived from rosemary...

Word Count : 551

Food microbiology

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kill and inhibit pathogens. Alternatively, purified bacteriocins such as nisin can be added directly to food products. Finally, bacteriophages, viruses...

Word Count : 1210

Dehydroalanine

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to prepare lanthionine. The dehydroalanine residue was first detected in nisin, a cyclic peptide with antimicrobial activity. Dehydroalanine is also present...

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E number

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in the EU. E233 Thiabendazole preservative Not approved in the EU. E234 Nisin preservative Approved in the EU. E235 Natamycin, Pimaracin preservative...

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Bacteriocin

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III. The class I bacteriocins are small peptide inhibitors and include nisin and other lantibiotics. The class II bacteriocins are small (<10 kDa) heat-stable...

Word Count : 3480

Berat Djimsiti

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Archived 17 July 2015 at the Wayback Machine. Albeu.com. B.Xhimshiti kuqezi, nisin dhe procedurat. Panorama Sport. Shtohet "familja" kuqezi. Archived 17 July...

Word Count : 1721

Processed cheese

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60 percent of the total weight, and fat content greater than 20 percent. Nisin may be added. The FDA does not maintain a standard of identity for either...

Word Count : 2289

Tungusic languages

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jinbun kenkyū 7. 83- 94. Tulisow, Jerzy. 2015. The wedding song of Shamaness Nisin: An unknown fragment of a well-known tale. Central Asiatic Journal 58(1–2)...

Word Count : 5039

Liposome

Last Update:

Omri, A; Mozafari, MR; Singh, H (2007). "Microscopical investigations of nisin-loaded nanoliposomes prepared by Mozafari method and their bacterial targeting"...

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Polybutylene adipate terephthalate

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"Biodegradable Poly(butylene adipate-co-terephthalate) Films Incorporated with Nisin: Characterization and Effectiveness against Listeria innocua" (PDF). Journal...

Word Count : 1379

Lanthionine

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of gene-encoded peptide antibiotics called lantibiotics, which includes nisin (a food preservative), subtilin, epidermin (effective against Staphylococcus...

Word Count : 587

KF Tirana

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from the original on 6 June 2017. Retrieved 23 August 2018. ""Senatorët" nisin fushatë te Tirana, po bindin lojtarët që të qëndrojnë" ["Senators" begins...

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List of tunnels in Albania

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a length of approximately 11 km (6.8 mi). List of tunnels by location "Nisin punimet për ndërtimin e tunelit të Llogarasë". Euronews Albania. Retrieved...

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Fish preservation

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lactic) to fish products. Lactic acid bacteria produce the antimicrobial nisin which further enhances preservation. Other preservatives include nitrites...

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Food and biological process engineering

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pathway of food preservation followed by lactic acid bacteria involving Nisin, as well as the pathway of food preservation followed by salt. Additionally...

Word Count : 2492

Middle Persian

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lie down' – tr. nibāstan (npʾstn'), nibāy- 'to lay down'; intr. nišastan, nišīn- 'to sit (down) – tr. nišāstan, nišān- 'to seat' (both spelt with the Armaeogram...

Word Count : 18501

Microbial symbiosis and immunity

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S. aureus (MRSA) was inhibited by the bacteriocin nisin A, produced by Lactococcus lactis. Nisin A inhibits methicillin-resistant S. aureus by binding...

Word Count : 4527

International Numbering System for Food Additives

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orthophenyl phenol preservative 233 U thiabendazole preservative 234 A E U nisin preservative 235 A E U natamycin (pimaricin) preservative 236 U formic acid...

Word Count : 485
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