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Product FOB Price Min.Order Supply Ability Supplier
Supply 1414-45-5 nisin
Cas No: 1414-45-5
No Data 1 Kilogram 10000 Kilogram/Week Baoding Faithful Industry Co., Ltd. Contact Supplier
low price ,high quality Nisin
Cas No: 1414-45-5
No Data 1 Gram 100 Metric Ton/Year Hangzhou Keyingchem Co.,Ltd Contact Supplier
Factory supply Food/Beverage/Cosmetics Preservatives Nisin 1414-45-5
Cas No: 1414-45-5
USD $ 20.0-30.0 / Kilogram 10 Kilogram 5000 Metric Ton/Year Shanghai Sunwise Chemical Co., Ltd Contact Supplier
1414-45-5 Preservative Manufcturer Nisin Food Preservative White Powder
Cas No: 1414-45-5
No Data 10 Gram 10000 Metric Ton/Month Hubei XinRunde Chemical Co., Ltd Contact Supplier
Nisin CAS NO.1414-45-5
Cas No: 1414-45-5
USD $ 10.0-10.0 / Kilogram 1 Kilogram 10000 Kilogram/Month HANWAYS CHEMPHARM CO.,LIMITED Contact Supplier
Nisin Manufacturer/High quality/Best price/In stock
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USD $ 3.0-3.0 / Kilogram 1 Kilogram 1-100 Metric Ton/Month Dayang Chem (Hangzhou) Co.,Ltd. Contact Supplier
High quality Nisin supplier in China
Cas No: 1414-45-5
No Data 1 Kilogram 30 Metric Ton/Month Simagchem Corporation Contact Supplier
Nisin
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No Data No Data No Data Chemwill Asia Co., Ltd. Contact Supplier
High Quality Food Grade Nisin HACCP Manufacturer
Cas No: 1414-45-5
USD $ 0.1-0.1 / Gram 1 Gram 100 Metric Ton/Year Xi'an Xszo Chem Co., Ltd. Contact Supplier
Factory Supply high qualtiy Nisin
Cas No: 1414-45-5
No Data 1 1 Ality Chemical Corporation Contact Supplier

1414-45-5 Usage

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.

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.

Uses

Nisin is a particularly effective bacteriosin against C. botulinum, is allowed in processed cheese food.

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.]

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.

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.
InChI:InChI=1/C143H230N42O37S7/c1-24-69(11)105(148)135(213)162-82(27-4)118(196)174-94-58-225-59-95(175-123(201)89(48-67(7)8)169-115(193)74(16)158-138(216)107(70(12)25-2)180-132(94)210)133(211)184-112-79(21)229-61-96(160-104(190)56-152-134(212)100-38-34-44-185(100)142(112)220)128(206)164-84(36-29-32-42-145)120(198)182-109-76(18)226-60-97(161-103(189)55-151-117(195)85(39-45-223-22)165-122(200)88(47-66(5)6)168-113(191)72(14)156-102(188)54-153-136(109)214)129(207)171-92(51-101(147)187)125(203)166-86(40-46-224-23)119(197)163-83(35-28-31-41-144)121(199)183-110-77(19)228-63-99-130(208)170-90(49-80-52-149-64-154-80)124(202)176-98(62-227-78(20)111(141(219)177-99)181-116(194)75(17)159-140(110)218)131(209)173-93(57-186)127(205)179-108(71(13)26-3)139(217)172-91(50-81-53-150-65-155-81)126(204)178-106(68(9)10)137(215)157-73(15)114(192)167-87(143(221)222)37-30-33-43-146/h27,52-53,64-72,75-79,83-100,105-112,186H,15-16,24-26,28-51,54-63,144-146,148H2,1-14,17-23H3,(H2,147,187)(H,149,154)(H,150,155)(H,151,195)(H,152,212)(H,153,214)(H

1414-45-5SDS

SAFETY DATA SHEETS

According to Globally Harmonized System of Classification and Labelling of Chemicals (GHS) - Sixth revised edition

Version: 1.0

Creation Date: Aug 14, 2017

Revision Date: Aug 14, 2017

1.Identification

1.1 GHS Product identifier

Product name nisin

1.2 Other means of identification

Product number -
Other names -

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only.
Uses advised against no data available

1.4 Supplier's details

1.5 Emergency phone number

Emergency phone number -
Service hours Monday to Friday, 9am-5pm (Standard time zone: UTC/GMT +8 hours).

More Details:1414-45-5 SDS

1414-45-5Related news

Structural change in GadD2 of Listeria monocytogenes field isolates supports Nisin (cas 1414-45-5) resistance09/30/2019

The lantibiotic nisin is used as a food additive to effectively inactivate a broad spectrum of Gram-positive bacteria such as Listeria monocytogenes. In total, 282 L. monocytogenes field isolates from German ready-to-eat food products, food-processing environments and patient samples and 39 List...detailed

Protective effect of β-cyclodextrin on stability of Nisin (cas 1414-45-5) and corresponding interactions involved09/29/2019

Nisin has been extensively employed in food industry as an antimicrobial peptide, but the proteolytic degradation and interference by food components resulted in the decrease of its antimicrobial activity. This study intends to explore the protective effect of β-cyclodextrin (β-CD) on nisin an...detailed

Controlled release of Nisin (cas 1414-45-5) from polyvinyl alcohol - Alyssum homolocarpum seed gum composite films: Nisin (cas 1414-45-5) kinetics10/01/2019

Antimicrobial biodegradable films based on PVA-AHSG incorporated with nisin were prepared. These films were characterized for their ability to control the overall release rate of nisin into foods, which would be needed for active food packaging. The objectives of this study were to assay the bio...detailed

Spray-drying microencapsulation of Nisin (cas 1414-45-5) by complexation with exopolysaccharides produced by probiotic Bacillus tequilensis-GM and Leuconostoc citreum-BMS09/26/2019

This work aims to encapsulate nisin by complexation with exopolysaccharides (EPS), produced by Bacillus tequilensis-GM and Leuconostoc citreum-BMS, namely EPS-GM and EPS-BMS, respectively, using spray-drying technique, and to evaluate the effect of this encapsulation on the structure of nisin. R...detailed

Bypassing lantibiotic resistance by an effective Nisin (cas 1414-45-5) derivative09/25/2019

The need for new antibiotic compounds is rising and antimicrobial peptides are excellent candidates to fulfill this object. The bacteriocin subgroup lantibiotics, for example, are active in the nanomolar range and target the membranes of mainly Gram-positive bacteria. They bind to lipid II, inhi...detailed

Influence of Nisin (cas 1414-45-5) hinge-region variants on lantibiotic immunity and resistance proteins09/24/2019

The rising existence of antimicrobial resistance, confirms the urgent need for new antimicrobial compounds. Lantibiotics are active in a low nanomolar range and represent good compound candidates. The lantibiotic nisin is well studied, thus it is a perfect origin for exploring novel lantibiotics...detailed

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