Basic Info.
Product Description
What is Nisin ?
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 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, and approved as an additive for food use in the US in the late 1960s.
Nisin is used in processed cheese, meats, beverages, etc. during production to extend shelf life by suppressing Gram-positive spoilage and pathogenic bacteria. In foods, it is common to use nisin at levels ranging from ~1-25 ppm, depending on the food type and regulatory approval. As a food additive, nisin has an E number of E234.
The benefits of our Nisin
Nisin is a naturally occurring food preservative that is used in the food industry to extend the shelf life of food products. It is used to inhibit the growth of bacteria, fungi, and other microorganisms, and is often used in dairy products, processed meats, canned foods, and other food products. Nisin is also used as a preservative in some beverages, such as beer and wine.
Nisin is a dietary supplement that has been found to have a number of health benefits. It has been shown to have anti-bacterial, anti-fungal, and anti-viral properties, making it an effective treatment for a variety of infections. It has also been found to be effective in reducing inflammation, which can help to reduce the risk of chronic diseases such as heart disease and diabetes. Additionally, it has been found to be beneficial in improving digestion and reducing the risk of food poisoning. Finally, it has been found to be beneficial in boosting the immune system, which can help to protect against a variety of illnesses.
Maca root has also been studied for its use in alleviating antidepressant-induced sexual dysfunction in women.Maca may alleviate antidepressant-induced sexual dysfunction in women, according to a study published in Evidence-Based Complementary and Alternative Medicine. Certain antidepressants cause side effects like low libido, vaginal dryness, and difficulty reaching orgasm.
A double-blinded, placebo-controlled study included 45 women taking antidepressant medications known as selective serotonin reuptake inhibitors (SSRIs) or serotonin-norepinephrine reuptake inhibitors (SNRIs). These individuals took either maca root (3 grams per day) or a placebo.
At the end of the 12-week study, those taking maca had lower rates of sexual dysfunction. Researchers encouraged more extensive studies and less subjective forms (e.g., fewer self-reported results).It is important to remember that these findings were subjective and based on individual experiences. Talk to your healthcare provider about potential ways to mitigate these antidepressant-related side effects.
Piglets were fed encapsulated and non-encapsulated nisin through direct addition in the pig feed. A control group was also included in the study, in which the pig feed contained the ethyl cellulose material used to encapsulate nisin.
Activity assays and MALDI-TOF MS was used to confirm the antibacterial activity and intact nisin levels present in fecal samples from each piglet. Fecal samples were also analyzed for short-chain fatty acid (SCFA) concentrations to determine gut microbiome activity levels.
The six SCFAs evaluated in this study included acetate, butyrate, isobutyric acid, isovaleric acid, propionic acid, and valeric acid. These measurements were taken at baseline, four days following treatment, and 10 days after the last treatment.
Shotgun metagenome sequencing and 16S rRNA profiling were used to assess gut microbiome composition at various time points during and after the treatment. Shannon index was calculated to estimate the alpha diversity of the piglet gut microbiomes in the three groups at baseline and various time points after treatment. Unifrac and Bray-Curtis distances were also calculated to determine beta diversity.
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