Nisin Biotechnological production and Applications

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  • Synthesis ofnsin at log pase, nisinZ is higher solubility &diffusion characteristics
  • Synthesis ofnsin at log pase, nisinZ is higher solubility &diffusion characteristics
  • Synthesis ofnsin at log pase, nisinZ is higher solubility &diffusion characteristics
  • Synthesis ofnsin at log pase, nisinZ is higher solubility &diffusion characteristics
  • Synthesis ofnsin at log pase, nisinZ is higher solubility &diffusion characteristics2.5% pure form of nisin cost is us dollar 770 get 25g
  • Synthesis ofnsin at log pase, nisinZ is higher solubility &diffusion characteristics
  • Synthesis ofnsin at log pase, nisinZ is higher solubility &diffusion characteristics
  • Synthesis ofnsin at log pase, nisinZ is higher solubility &diffusion characteristics
  • Synthesis ofnsin at log pase, nisinZ is higher solubility &diffusion characteristics
  • Synthesis ofnsin at log pase, nisinZ is higher solubility &diffusion characteristics
  • Nisin Biotechnological production and Applications

    1. 1. SPEAKER P.RAMESH Ph.D. SCHOLAR (ABC)
    2. 2. Biotechnology term was coined by “Karl Ereky” in 1919 “Any technological application that uses biological systems, living organisms, or derivatives thereof, to make or modify products or processes for specific use” (United Nation Convention on Biological Diversity)
    3. 3. Applications: It has applications in four major Industrial areas Health Care (Medicine) Crop Production Food/Dairy production and Other Products
    4. 4. NISIN (group N streptococcus Inhibitory Substance IN) Bacteriocin Nisin discovered in England by Rogers and Whittier in 1928 It is an antimicrobial peptide produced by Lactococcus lactis subsp. lactis Effective bactericidal agent against Gram Positive bacteria (Streptococcus, Staphylococcus, Listeria & Mycobacterium)
    5. 5. Structurally, it is a 34 a.a polypeptide with a mass of 3500 Da Unusual a.a lanthionine & mehtyllanthionine Acid Tolerance Thermo stability at low pH Specific bactericidal mode of action Nisin exits two variant (A and Z) differ by a single a.a, Aspargine in Z & histidine in A at position 27
    6. 6. Nisin production affected by several cultural factors Producer of strain Nutrient composition of media pH Temperatrue Agitation Aeration
    7. 7. A dramatic decrease in nisin level after reaching a peak value Solubility, stability & biological activity of nisin dependent on pH of solution At pH6.0 for high adsorption onto cell & pH 2.0 for maximum release from cells In fermentation process, at pH6.0 more than 80% nisin released into medium, pH6.0 it is associated with cellular membrane
    8. 8. It is an effective bactericidal agent against Grampositive bacteria & but not Gram-negative bacteria, fungi & virus Nisin forms pores that disrupt proton motive force & causing leakage of ions & hydrolysis of ATP results in cell death It also interferes with cell synthesis to bind Lipid II
    9. 9. It is manufactured via fermentation of fluid milk or whey by strains of Lactococcus lactis subsp. Lactis Resulting broth is subsequently concentrated & separated, spray dried & milled to yield small particles Optimal nisin production usually requires complex media & well controlled parameters Commercial media is mostly recommended
    10. 10. Recommended media contains surplus of proteins (Tryptone, Peptone, Meat extract, Yeast extract) Search for cheaper formulation are attractive for Nisin production such as: Whey, Sugar molasses & mussel-processing wastes (Deegam, et al., 2006)
    11. 11. It has been purified by using Bed ion exchange, Immuno-affinity chromatography & RP-HPLC (Li, et al., 2002) Alternatively using organic solvents such as Ethanol Methanol, Ammonium sulfate ppts & ppt with acid solution pH2.0 (Yang, et al., 1992)
    12. 12. Now-a-days consumers prefers foods of high quality, without chemical preservatives, safe & long shelf life (Kheadr, et al., Several bacteriocins from LAB, used as food 2007) preservatives is still very limited Pediocin is a anti-listerial activity & but they are not currently approved as antimicrobial food additives (Devlieghere, et al., 2004) But only NISIN is approved for food applications
    13. 13. Bacteriocin (Nisin) was first marketed in England in 1953 It has been approved by FAO/WHO in 1969 Nisin as a food additive for processed cheese at conc.12.5mg/kg of product It also used in preservation of Dairy products, Canned foods (Ross, et al., 2002)
    14. 14. Nisin is relatively amphipatic because of inclusion of hydrophobic residues (Taylor, et al., 2007) Its can’t be used as a Meat Preservation Certain food additives (Sodium metabisulphite & Titanium dioxide) have been shown to be antagonist to nisin (Delves.B, et al., 1996) Liposome encapsulation of nisin & microparticles of Calcium alginate (Won, et al., 1997)
    15. 15. Liposome encapsulated Nisin were used in (Colas et Nutraceuticals, Cosmetics & Pharmaceuticals al., 2007) Potential use of Therapeutic purposes in treatment of Atopic Dermatitis, Stomach ulcers & Colon infections (Dubois et al., 2003 It also control respiratory tract infections Future development of a potent Vaginal Contraceptive for humans (Aranha et al., 2004)

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