Modification of Nisin

Öz

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.

Anahtar Kelimeler

• Nisin,Food Preservative,Chemical Modification,Genetic modificaiton

Nisinin Modifikasyonu

Öz

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.

Anahtar Kelimeler

• Nisin,Gıda koruyucusu,Kimyasal modifikasyon,Genetik Modifikasyon

Kaynakça

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