Modification of Nisin

Year 2017, Volume: 8 Issue: Ek (Suppl.) 1, 239 - 244, 16.11.2017

Ezgi Demir Özer Metin Yıldırım

https://doi.org/10.29048/makufebed.342554

Abstract

Bacteriocin nisin, an
antimicrobial lantibiotic peptide, is produced by Lactococcus lactis and is effective against Gram positive bacteria.
Nisin is used as a natural preservative to control the growth of
bacteria in foods, such as cheese, liquid egg, salad dressings, canned foods,
meat and meat products. Nisin has been awarded the
"GRAS" (Generally Recognized as Safe) designation by the United States
Food and Drug Administration (FDA), and also has been approved as a food
additive by the World Health Organization (WHO) because of its non-toxic nature
to humans and other mammalians. Although nisin is a natural preservative, its application as a food
preservative is limited due to its low solubility in neutral and slightly
alkaline solutions, restricted antibacterial spectrum, high production cost,
and high sensitivity to proteolytic enzymes. Therefore, attempts are being made to overcome the
problems mentioned above with various applications including genetic and
chemical modifications. In this review, different methods applied in the
modification of nisin, and the findings obtained are discussed.

Keywords

Nisin, Food Preservative, Chemical Modification, Genetic modificaiton

Nisinin Modifikasyonu

Abstract

Bakteriyosinlerin lantibiyotikler
sınıfında yer alan antimikrobiyal peptit nisin, Lactococcus lactis tarafından üretilir ve Gram pozitif bakterilere
karşı etkilidir. Nisin doğal bir koruyucu olarak, peynir, sıvı yumurta, salata
sosları, konserveler, et ve ürünleri gibi gıdalarda bakteri gelişimini kontrol
altına almak amacıyla kullanılmaktadır. İnsanlar ve diğer memeliler için toksik
etkisi bulunmayan nisin, Amerika Birleşik Devletleri Gıda ve İlaç Dairesi (FDA)
tarafından “GRAS” (Generally Recognized as Safe - Genel Olarak Güvenli Kabul
Edilebilir Ürün) statüsünde kabul edilmiş ve ayrıca Dünya Sağlık Örgütü (WHO)
tarafından da gıda katkı maddesi olarak onaylanmış bir bakteriyosindir. Doğal
bir koruyucu olmasına karşın nötr ve hafif alkali çözeltilerde çözünürlüğünün
düşük, antimikrobiyal spektrumunun sınırlı, üretim maliyetinin yüksek ve proteolitik
enzimler tarafından kolayca parçalanabilir olması gibi nedenlerle nisinin gıda
koruyucusu olarak uygulanabilirliği sınırlı kalmaktadır. Bu yüzden genetik ve
kimyasal modifikasyonları kapsayan çeşitli uygulamalarla sözü edilen
olumsuzluklar giderilmeye çalışılmaktadır. Bu derlemede doğal bir koruyucu olan
nisinin modifiye edilmesinde uygulanan farklı yöntemler ve elde edilen
bulgulara değinilmektedir.

Keywords

Nisin, Gıda koruyucusu, Kimyasal modifikasyon, Genetik Modifikasyon

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