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| CAS No.: | 1414-45-5 |
|---|---|
| Name: | Nisin |
| Molecular Structure: | |
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| Formula: | C143H230N42O37S7 |
| Molecular Weight: | 3354.25 |
| Synonyms: | 1-Thia-4,7,10,13,16,19-hexaazacyclodocosane, cyclic peptide deriv.;1H,9H-Pyrrolo[2,1-i][1,4,7,10]thiatriazacyclotridecine, cyclic peptide deriv.;9,19-Dithia-2,5,13,16,22-pentaazabicyclo[9.9.2]docosane, cyclic peptide deriv.;Ambicin N;Delvoplus;MicroGARD MG 300;Nisaplin;Nisin(1-34);Nisitrol;Novasin;NisinA (9CI); |
| EINECS: | 215-807-5 |
| Density: | 1.402 g/cm3 |
| Melting Point: | N/A |
| Boiling Point: | 2966.771 °C at 760 mmHg |
| Flash Point: | 1748.039 °C |
| Solubility: | Soluble in water |
| Appearance: | grey or white or light yellow powder |
| Hazard Symbols: |
 Xn
|
| Risk Codes: | 22-36/37/38 |
| Safety: | 22-24/25-36-26 |
| Transport Information: | N/A |
| PSA: | 1390.67000 |
| LogP: | 3.42180 |
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Molecular Formula: C143H230N42O37S7
Molecular Weight: 3354.07 g/mol
EINECS: 215-807-5
Classification Code: Anti-Bacterial Agents; Anti-Infective Agents; Drug / Therapeutic Agent; Food Additives; Food preservatives; Natural Product
Product Categories: Food & Feed ADDITIVES; Flavors and fragrances; PeptidesAntibiotics; Preservatives and Disinfectants; Antibacterial; Antibiotics; Antibiotics A to;Antibiotics by Application; Antibiotics N-SAntibiotics; Chemical Structure Class; Interferes with Cell Membrane Permeability (Ionophores)Spectrum of Activity; L - ZAntibiotics; Mechanism of Action
Index of Refraction: 1.635
Molar Refractivity: 857.102 cm3
Molar Volume: 2392.417 cm3
Polarizability: 339.782×10-24 cm3
Surface Tension: 79.452 dyne/cm
Density: 1.402 g/cm3
Flash Point: 1748.039 °C
Enthalpy of Vaporization: 603.999 kJ/mol
Boiling Point: 2966.771 °C at 760 mmHg
storage temperaturte: 2-8 °C
Vapour Pressure of Nisin (CAS NO.1414-45-5): 0 mmHg at 25 °C
Nisin (CAS NO.1414-45-5) is used in processed cheese, meats, beverages, etc. during production to extend shelf life by suppressing Gram-positive spoilage and pathogenic bacteria and it is used as a food additive.
Nisin is produced by fermentation using the bacterium Lactococcus lactis. Commercially, it is obtained from the culturing of Lactoccus lactis on natural substrates, such as milk or dextrose, and is not chemically synthesized.
| Organism | Test Type | Route | Reported Dose (Normalized Dose) | Effect | Source |
|---|---|---|---|---|---|
| mouse | LD50 | intravenous | 100mg/kg (100mg/kg) | "CRC Handbook of Antibiotic Compounds," Vols.1- , Berdy, J., Boca Raton, FL, CRC Press, 1980Vol. 4(2), Pg. 228, 1980. | |
| rabbit | LDLo | parenteral | 2250ug/kg (2.25mg/kg) | BRAIN AND COVERINGS: MENINGEAL CHANGES BRAIN AND COVERINGS: CHANGES IN CEREBRAL SPINAL FLUID BEHAVIORAL: IRRITABILITY | British Journal of Pharmacology and Chemotherapy. Vol. 7, Pg. 438, 1952. |
When heated to decomposition it emits acrid smoke and irritating fumes.
Hazard Codes: 
Xn
Risk Statements: 22-36/37/38
R22:Harmful if swallowed.
R36/37/38:Irritating to eyes, respiratory system and skin.
Safety Statements: 22-24/25-36-26
S22:Do not breathe dust.
S24/25:Avoid contact with skin and eyes.
S36:Wear suitable protective clothing.
S26: In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
WGK Germany: 3
RTECS of Nisin (CAS NO.1414-45-5): QU3340000
Nisin (CAS NO.1414-45-5), its Synonyms are L-Isoleucyl-(Z)-2,3-didehydro-2-aminobutanoyl-D-cysteinyl-L-isoleucyl-2,3-didehydroalanyl-L-leucyl-L-cysteinyl-threo-3-mercapto-D-2-aminobutanoyl-L-prolylglycyl-L-cysteinyl-L-lysyl-threo-3-mercapto-D-2-aminobutanoylglycyl-L-alanyl-L-leucyl-L-methionylglycyl-L-cysteinyl-L-asparaginyl-L-methionyl-L-lysyl-threo-3-mercapto-D-2-aminobutanoyl-L-alanyl-threo-3-mercapto-D-2-aminobutanoyl-L-cysteinyl-L-histidyl-L-cysteinyl-L-seryl-L-isoleucyl-L-histidyl-L-valyl-2,3-didehydroalanyl-L-lysine cyclic (3->7),(8->11),(13->19),(23->26),(25->28)-pentakis(sulfide) ; Nisin from streptococcus lactis ; Nisin from lactococcus lactis .
