Nisin: Exploring the Promising Potential of Nisaplin A Natural Antimicrobial Agent
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.
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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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