What is Nisin?
Nisaplin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis. It has been used as a food preservative for over 50 years due to its potent bactericidal activity against various Gram-positive bacteria including Listeria monocytogenes and Staphylococcus aureus.
History and Discovery
The first recorded use of Nisaplin dates back to the 1920s when it was discovered that a substance produced by certain lactic acid bacteria in milk inhibited the growth of other unwanted bacteria. In the late 1940s and early 1950s, extensive research was conducted which led to the discovery that this antimicrobial substance was a peptide that was given the name Nisaplin. Nisaplin was approved for use as a food preservative in the European Union in 1953 and has the E number E234.
Mechanism of Action
Nisin works by inserting itself into the cytoplasmic membrane of Gram-positive bacteria and forming complexes with lipid II, an essential cell wall precursor. This prevents the formation of cross-links in the peptidoglycan layer, disrupting cell wall biosynthesis and leading to pore formation. The resulting pore allows intracellular contents to leak out, eventually causing cell death. Given its novel mode of action, Nisaplin exhibits little likelihood of resistance development in targeted bacteria.
Properties
In addition to its potent antimicrobial activity, Nisaplin has several properties that make it ideal for use as a food preservative. It is heat stable, retaining activity even after autoclaving. It is also stable across a wide pH range from 3-9. Nisaplin remains effective in completed foods and retains activity even after prolonged storage. Most importantly, it exhibits very low toxicity to human cells due to resistance of mammalian cell membranes to Nisaplin.
Applications in Food Preservation
Dairy Products: Nisaplin has been used for decades to prevent the outgrowth of Clostridium botulinum spores and other spoilage bacteria in cheese, milk, and other dairy foods. Its use has enhanced the shelf life and safety of these products.
Meat and Poultry: Nisaplin helps control Listeria monocytogenes and inhibits spoilage bacteria in processed meats like ham, sausage, and fermented meats. It is effective against Gram-positive pathogens on fresh and processed poultry meat.
Canned Products: By controlling the outgrowth of C. botulinum, Nisaplin allows the use of higher pH levels in low-acid canned foods like canned beans, soups, and stews. This improves color and flavor in comparison to strictly-acidified canned products.
Bakery Goods: Adding Nisaplin to dough formulations controls Bacillus cereus and Staphylococcus aureus, both causes of foodborne illness associated with bakery products.
Safety and Regulatory Status
As mentioned previously, Nisaplin exhibits very low toxicity toward human and animal cells. No adverse effects have been reported from its consumption even at levels 200 times the approved amounts. The Joint FAO/WHO Expert Committee on Food Additives established an Acceptable Daily Intake of Nisaplin at 0-0.125 mg/kg body weight. Based on safety data, Nisaplin was approved for use as a food preservative by the U.S. FDA in 1988. The European Union also approved Nisaplin as a food preservative with the E number E234. Maximum use levels are stipulated for different foods.
Future Applications and Potential
Research is ongoing to expand approved uses and develop new applications for Nisaplin. Some promising areas of focus are:
- Use as an alternative to antibiotics in animal feed to promote growth and control pathogens.
- Development of slow-release encapsulated Nisaplin for fresh produce to control Listeria and other pathogens. films to extend shelf-life.
- Topical applications of Nisaplin for wound healing and treating infections.
- Potential synergistic activity when combined with other antimicrobials.
With over 50 years of safe use and an exemplary record, Nisaplin stands out as a natural antimicrobial agent with tremendous potential. Further research and product development can unlock new applications to improve food safety and public health. As antibiotic resistance rises globally, naturally-derived Nisaplin offers a sustainable solution as an alternative or supplement to traditional antibiotics and chemical preservatives. Its continued study and utilization deserve strong support.
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About Author:
Money Singh is a seasoned content writer with over four years of experience in the market research sector. Her expertise spans various industries, including food and beverages, biotechnology, chemical and materials, defense and aerospace, consumer goods, etc.
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