NISIN

Nisin is a natural antimicrobial peptide (bacteriocin), widely used as a food preservative to inhibit the growth of certain bacteria, especially Gram-positive bacteria.
Nisins chemical formula is approximately C₁₄₃H₂₃₀N₄₂O₃₇S₇.
Nisin belongs to the class of lantibiotics (lanthionine-containing peptides).

CAS Number: 1414-45-5
Molecular Formula: C143H230N42O37S7
Molecular Weight: 3354.07
EINECS Number: 215-807-5

Synonyms:1414-45-5, Ambicin N, Nisitrol, DTXSID20893678, Microgard MG 300, NSC 112903, NSC-112903, EN8XKG133D, CHEBI:71629, E234, DELVOPLUS, RefChem:854204, INS NO.234, INS-234, DTXCID301508886, E-234, 215-807-5, Nisin, Nisin A, NSC112903, Nisaplin, SCHEMBL8734539, s5036, AKOS015896705, CCG-270709, L-Isoleucyl-(Z)-2,3-didehydro-2-aminobutanoyl-D-cysteinyl-L-isoleucyl-2,3-didehydroalanyl-L-leucyl-L-cysteinyl-threo-3-mercapto-D-2-aminobutanoyl-L-prolylglycyl-L-cysteinyl-L-lysyl-threo-3-mercapto-D-2-aminobutanoylglycyl-L-alanyl-L-leucyl-L-methionylglycyl-L-cysteinyl-L-asparaginyl-L-methionyl-L-lysyl-threo-3-mercapto-D-2-aminobutanoyl-L-alanyl-threo-3-mercapto-D-2-aminobutanoyl-L-cysteinyl-L-histidyl-L-cysteinyl-L-seryl-L-isoleucyl-L-histidyl-L-valyl-2,3-didehydroalanyl-L-lysine cyclic (3->7),(8->11),(13->19),(23->26),(25->28)-pentakis(sulfide);NISIN;nsc-112903;Streptococcus element (element);Nisin from Lactococcus lactis Vetec(TM) reagent grade, 2.5% (balance sodium chloride and denatured milk solids);Nisin from Lactococcus lactis;NISINSTREPTOCOCCUS LACTIS;nisin from streptococcus lactis

Nisin is a polycyclic peptide produced by fermentation, containing unusual amino acids such as lanthionine.
These sulfur-containing crosslinks give it a rigid structure.
This structure is essential for its antimicrobial activity.

Nisin is produced by the bacterium Lactococcus lactis.
Nisin is obtained through controlled fermentation processes.
This makes it a naturally derived preservative.

Nisin appears as a white to light brown powder.
Nisin is slightly soluble in water and more stable in acidic conditions.
It is sensitive to high pH and heat over time.

Nisin exhibits strong antibacterial activity, particularly against Gram-positive bacteria such as Listeria and Clostridium.
Nisin disrupts bacterial cell membranes and inhibits cell wall synthesis.
This prevents microbial growth.

Nisin is highly specific, with limited activity against Gram-negative bacteria unless combined with other treatments.
This selectivity is important in food preservation.
Nisin targets harmful bacteria without broad disruption.

Nisin is chemically stable in acidic environments, but less stable at neutral or alkaline pH.
Nisin may degrade with prolonged heating.
Nisin is best described as a natural, peptide-based antimicrobial used to inhibit bacterial growth, especially in food preservation and safety applications.

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. 
Nisin 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. 
Nisin 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. 

Nisin 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.
Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. 
Nisin 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 thioether bridges.

Boiling point: 2967℃
Density: 1.02 g/mL
Flash point: >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
color: Off-white to light brown
biological source: Lactococcus lactis
Water Solubility: Soluble in water
Merck: 13,6592

Nisin is a ribosomally synthesized peptide that undergoes post-translational modifications, forming unusual amino acids such as lanthionine and methyllanthionine.
These modifications create intramolecular thioether bridges.
This gives nisin its rigid and active structure.

Nisin exhibits a dual mechanism of action against bacteria.
Nisin binds to lipid II (a key cell wall precursor) and forms pores in the membrane.
This disrupts cell integrity and leads to cell death.

Nisin shows high activity at low concentrations, often effective in the ppm range.
Small amounts can significantly inhibit bacterial growth.
This makes it efficient and economical.

Nisin is particularly effective against spore-forming bacteria, such as Clostridium species.
Nisin can prevent spore germination and outgrowth.
This is important in food safety.

Nisin is digested by enzymes in the human gastrointestinal tract, meaning it does not accumulate in the body.
Nisin breaks down into amino acids.
This contributes to its safety profile.

Nisin exhibits synergistic effects with other preservation methods, such as low pH, refrigeration, or mild heat treatment.
These combinations enhance antimicrobial effectiveness.
This supports hurdle technology in food preservation.

Nisin is sensitive to alkaline conditions and proteolytic enzymes, which can reduce its activity.
Nisin is most stable in acidic environments.
Formulation conditions must be controlled.

Nisin has minimal impact on taste, odor, and texture when used at appropriate levels.
This preserves sensory quality of foods.
It is important for consumer acceptance.

Nisin is a highly specialized antimicrobial peptide with unique structure, dual action mechanism, and strong activity at low concentrations, making it a key component in modern food preservation systems.
A type-A lantibiotic containing 34 amino acid residues (including lanthionine (Lan), methyllanthionine (MeLan), didehydroalanine (Dha) and didehydroaminobutyric acid (Dhb)) and five thioether bridges. 

Nisin is obtained by fermentation of the bacterium L ctococcus lactis and shows particular activity against Clostridium botulinum. 
Nisin is used in the production of various processed foods to suppress Gram-positive spoilage and pathogenic bacteria and so extend shelf life.
Nisin is produced by Lactococcus lactis. 

Nisin 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.

Uses Of Nisin:
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. 
Nisin 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.

Nisin is widely used in the food industry as a preservative (E234) to inhibit the growth of Gram-positive bacteria.
It is commonly applied in processed foods.
This improves food safety and shelf life.

In dairy products, such as cheese and milk-based foods, it is used to control spoilage and pathogenic bacteria.
It helps prevent growth of Listeria and Clostridium.
This enhances product safety.

Nisin is applied in processed meats and canned foods to inhibit spore-forming bacteria.
Nisin helps prevent spoilage and toxin formation.
This is critical for food preservation.

In beverages and liquid foods, it is used to control bacterial contamination.
Nisin supports product stability during storage.
This reduces spoilage risk.

Nisin is used in ready-to-eat and convenience foods to extend shelf life.
It prevents bacterial growth without altering taste.
This improves product quality.

In food packaging systems, nisin is incorporated into antimicrobial coatings and films.
Nisin provides surface protection against bacteria.
This enhances preservation.

Nisin is applied in fermented foods to control unwanted bacterial species while allowing beneficial cultures to function.
Nisin supports controlled fermentation.
This improves consistency.

In pharmaceutical and biomedical research, it is studied for antimicrobial applications.
Nisin shows potential in controlling infections.
This supports medical research.

Nisin is also used in cosmetic formulations as a natural antimicrobial agent.
It helps prevent bacterial contamination.
This improves product stability.

Nisin is used wherever targeted antibacterial control, especially against Gram-positive bacteria, is required, particularly in food preservation, packaging, and antimicrobial systems.
Nisin is used in heat-treated and pasteurized foods to provide additional protection against surviving bacteria.
It complements thermal processing.

This improves product safety.
In low-acid and mildly acidic foods, it helps control bacterial growth where preservation is more challenging.
Nisin works alongside other preservation methods.

Nisin is applied in seafood products, such as processed fish and shellfish.
It inhibits spoilage bacteria and pathogens.
This extends shelf life.

Nisin is used in plant-based and alternative protein products to control microbial contamination.
It supports stability in modern food systems.
This improves product safety.

In foodservice and industrial kitchens, nisin-containing formulations may be used for extended shelf-life ingredients.
Nisin helps maintain quality during storage.
This reduces waste.

Nisin is applied in active packaging technologies, such as edible coatings and antimicrobial films.
It provides continuous protection on product surfaces.
This enhances preservation.

Nisin is used in biopreservation strategies, where natural antimicrobials replace synthetic preservatives.
It supports clean-label formulations.
This aligns with consumer demand.

In medical and dental research, it is explored for use in antimicrobial coatings and treatments.
Nisin shows potential against biofilms.
Nisin  is also used in animal feed and agricultural applications to control bacterial growth.

Nisin helps maintain feed quality.
This supports animal health.
Nisin is used wherever natural, targeted antibacterial preservation and safety enhancement are required, especially in food systems, packaging, and emerging biomedical applications.

Safety Profile Of Nisin:
Nisin presents low hazard potential, especially at levels used in food and pharmaceutical applications, due to its natural origin and digestibility.
It is generally recognized as safe when used appropriately.
However, concentrated forms require standard precautions.

Skin contact is typically low risk, but prolonged exposure to concentrated powder may cause mild irritation.
Sensitive individuals may experience slight redness.
Protective gloves are recommended in industrial handling.

Eye contact may cause mild irritation.
Symptoms include redness and discomfort.
Eyes should be rinsed thoroughly with water if exposure occurs.

Inhalation of dust may cause respiratory irritation.
Fine particles can irritate the nose and throat.
Adequate ventilation and dust control are important.

Ingestion is considered safe at approved food-use levels, as nisin is digested into amino acids.
Nisin is not flammable, but it may decompose under high temperatures.
Thermal decomposition can produce carbon oxides, nitrogen oxides, and sulfur-containing fumes.

Standard fire safety precautions should be followed.
Nisin is chemically sensitive to high pH and enzymatic degradation, which can reduce its activity.