Nisin and its food application

PDF
Published: Nov 29, 2017
DOI: https://doi.org/10.12681/jhvms.15076
Keywords:
nisin food additive foodborn pathogens antimicrobial activity
N. SOLOMAKOS (Ν. ΣΟΛΩΜΑΚΟΣ)
Laboratory of Hygiene of Foods of Animal Origin, Veterinary Faculty, University of Thessaly
A. GOVARIS (Α. ΓΚΟΒΑΡΗΣ)
Laboratory of Hygiene of Foods of Animal Origin, Veterinary Faculty, University of Thessaly
Abstract

Bacteriocins are ribosomally synthesized polypeptides which possess antimicrobial activity and are produced by Lactic Acid Bacteria (LAB). Nisin is the most used bacteriocin in food products, is produced by the lactic acid bacterium Lactococcus lactis subsp lactis and its amino-acids are classified to the Lantibiotics group. The peptide chain of this group contains the amino acids lanthionine and a- methyl-lanthionine. Nisin is typically active against Gram-positive bacteria. The mechanism of action of nisin involves mainly the formation of transient pores in the cytoplasmic membrane of the target organism, with loss of membrane potential and leakage of intracellular metabolites resulting in the cell death. The inability of nisin to attack easily the Gram-negative bacteria is due to their protective outer membrane. The demand of consumers for more "natural" additives to food products has increased the interest for the use of nisin in the food industry. Nisin is the only bacteriocin authorized for use as food preservative in over 50 countries. In the EU nisin is approved as food additive in foods like cream and cheese under the E 234 label. A lot of research work has proved the antibacterial activity of nisin against food born pathogens, like Listeria spp., Bacillus spp., Staphylococcus aureus, Clostridium perfrigens, with encouraging results. It is important to note the synergistic action of nisin against food born pathogens with other acting compounds, like chelate factors. Nisin is successfully applied to packaged foods by means of its incorporation or surface absorption to packaging material.

Article Details
  • Section
  • Review Articles

Authors who publish with this journal agree to the following terms:

· Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution Non-Commercial License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

· Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g. post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

· Authors are permitted and encouraged to post their work online (preferably in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.

Downloads
Download data is not yet available.
References
Benz R, Junk G, Sahl HG (1991) Mechanism of channel formation by lantibiotics in black lipid membranes. In: Nisin and Novel Lantibiotics, Escom, Leiden,:359-372.
Bierbaum G, Sahl HG (1987) Autolytic system of Staphylococcus simulans 22, influence of cationic peptides on activity of Nacetylmuramoyl-L-alanineamidase, J Bacteriol. 169:5452-5458.
Boussouel N, Mathieu F, Revol-Junelles AM, Milliere JB (2000) Effects of combinations of lactoperoxidase system and nisin on the behaviour of Listeria monocytogenes ATCC 15313 in skim milk, Int J Food Microbiol, 61:169-175.
Bower C, McGuire J, Daeschel M (1995) Suppression of Listeria monocytogenes colonization following absorption of nisin onto silica surfaces, Appi Environ Microbiol, 61:992-997.
Boziaris IS, Humpheson L, Adams MR (1998) Effect of nisin on heat injury and inactivation of Salmonella enteritidis PT4, Int J Food Microbiol, 43:7-13.
Boziaris IS, Adams MR (2001) Temperature shock, injury and transient sensitivity to nisin in Gram negatives, J Appi Microbiol, 91:715-724.
Branen JK, Davidson PM (2004) Enhancement of nisin, lysozyme and monolaurin antimicrobial activities by ethylenediaminetetraacetic acid and lactoferrin, Int J Food Microbiol, 90:63-74.
Breukink E, Von Kraaij C, Demel RA, Siezen RJ, Kuipers OP, de Kruijff Β (1997) The C-terminal region of nisin is responsible for the initial interaction of nisin with the target membrane,
Biochem, 36:6968-6976.
Breukink E, de Kruijff Β (1999) The lantibiotic nisin, a special case or not?, Biochem Biophys Acta, 1462:223-234.
Brewer R, Adams MR, Park SF (2002) Enhancement inactivation of Listeria monocytogenes by nisin in the presence of ethanol, Lett Appi Microbiol, 34:18-21.
Brötz H, Josten M, Wiedemann I, Schneider U, Götz F, Bierbaum G (1998) Role of lipid-bound peptidoglycan precursors in the formation of pores by nisin, epidermin and others lantibiotics, Mol Microbiol, 30:317-327.
Budu-Amoako E, Ablett RF, Harris J, Delves-Broughton J (1999) Compined effect of nisin and moderate heat on destruction of Listeria monocytogenes in cold-pack lobster meat, J Food Prot, 62:46-50.
Buncic S, Fitzgerald CM, Bell RG, Hudson JA (1995) Individual and combined listericidal effects of sodium lactate, potassium sorbate, nisin and curing salts at refrigeration temperature, J Food Safety, 15:247-264.
Chan WC, Leyland ML, Clark J, Dodd HM, Lian LY, Gasson MJ (1996) Structure-activity relationships in the peptide antibiotic nisin: antibacterial activity of fragments of nisin, FEBS Lett,
:129-132.
Chikindas ML, Montville TJ (2002) Prespectives for application of bacteriocins as food preservatives. In: Conrol of foodborne microorganisms, Marcel Dekker, New York,:303-321.
Cindas LM, Casaus MP, Fernandez MF, Hernandez PE (1998) Comparative antimicrobial activity of enterocin L50, pediocin PA-1, nisin A and lactocin S against spoilage and food-borne pathogenic bacteria. Food Microbiol, 15:289-298.
Cindas LM, Casaus MP, Herranz C, Nes IF, Hernandez PE (2001) Review: Bacteriocins of Lactic Acid Bacteria. Food Sci Tech Int, 7:281-305.
Coma V, Sebti J, Pardon P, Deschamps A, Pichavant FH (2001) Antimicrobial edible packaging based on cellulosic ethers, fatty acids and nisin incorporation to inhibit Listeria monocytogenes and Staphylococcus aureus. J Food Prot, 64:470-475.
Cutter CN, Siragusa GR (1994) Decontamination of beef carcasses tissue with nisin using a pilot scale model carcass washer. Food Microbiol, 11:481-489.
Cutter CN, Siragusa GR (1995a) Population reductions of gramnegative pathogens following treatments with nisin and chelators under various conditions. J Food Prot, 58:977-983.
Cutter CN, Siragusa GR (1995b) Treatments with nisin and chelators to reduce Salmonella and Escherichia coli on beef. J Food Prot, 58:1028-1030.
Cutter CN, Siragusa GR (1998) Incorporation of nisin into meat binding system to inhibit bacteria on beef surfaces. Lett Appi Microbiol, 27:19-23.
Davies EA, Bevis HE, Delves-Broughton J (1997) The use of the bacteriocin, nisin, as a preservative in ricotta-type cheeses to control the food-borne pathogen Listeria monocytogenes. Lett Appi Microbiol, 24:343-346.
Delves-Broughton J (1993) The use of EDTA to enhance the efficacy of nisin towards Gram-negative bacteria. Int Biodeterior Biodegr, 32:87-97.
De Vuyst L, Vandamme EJ (1994) Nisin, a lantibiotic produced by Lactococcus lactis subsp lactis: properties, biosynthesis, fermentation and applications. In: Bacteriocins of Lactic Acid Bacteria, Blackie, London, Glasgow, New York, Tokyo, Melbourne, Madras, pp: 151-221.
Dykes GA, Amarowicz R, Pegg RB (2003) Enhancement of nisin antibacterial activity by a bearberry (Arctostaphylos uva-ursi) leaf extract. Food Microbiol, 20:211-216.
Einarsson H, Lauzon HL (1995) Biopreservation of brined shrimp (pandalus-borealis) by bacteriocins from lactic-acid bacteria. Appi Enironm Microbiol, 61:669-676.
Elotmani F, Assobhei Ο (2003) In vitro inhibition of microbial flora of fish by nisin and lactoperoxidase system. Lett Appi Microbiol, 38:60-65.
Fang TJ, Lin LW (1994) Growth of Listeria monocytogenes and Pseudomonas fragi on cooked pork in a modified atmosphere packaging/nisin compination. J Food Prot, 57:479-485.
Ferreira MASS, Lund BM (1996) The effect of nisin on Listeria monocytogenes in culture medium and long-life cottage cheese. Lett Appi Microbiol, 22;433-438.
FDA (US Food & Drug Administration)/Federal Register (1988) Nisin preparation: Affirmation of GRAS status as a direct human ingredient. 21 CFR Part 184, Fed Reg 53:11247-11251.
Frazer AC, Sharratt M, Hickman JR (1962) The biological effects of food additives. I. Nisin, J Sci Food Agric, 13:32-42.
Heiander IM, Von Wright A, Mattila-Sandholm TM (1997) Potential of lactic acid bacteria and novel antimicrobials against Gramnegative bacteria. Trends Food Sci Technol, 8:146-150.
Hirsch A, Grinsted E, Chapman HR, Mattick ATR (1951) A note on the inhibition of an anaerobic sporeformer in Swiss-type cheese by a nisin-producing streptococcus. J Dairy Res, 18:205-206.
Hoffmann A, Pag U, Wiedemann I, Sahl HG (2001) Combination of antibiotic mechanisms in lantibiotics. Il Farmaco, 57:685-691.
Hurst A, Hoover DG (1993) Nisin. In: Antimicrobials in foods, Marcel Dekker Ine, New York,:369-407.
Jack RW, Benz R, Tagg JR, Sahl HG (1994) The mode of action of SA-FF22, a lantibiotic isolated from Streptococcus pyogenes strain FF22. Eur J Biochem, 219:669-705.
Joerger RD, Hoover DG, Barefoot SF, Harmon KM, Grinstead DA, Nettles-Cutter CG (2000) Bacteriocins, In: Encyclopedia of microbiology, vol 1,2nd ed, Academic Press, San Diego,pp:389-
Liu W, Hansen JN (1993) The antimicrobial effect of a structural variant of subtilin against outgrowing Bacillus cereus Τ spores and vegetative cells occurs by different mechanisms. Appi Environm Microbiol, 59:648-651.
Lück E, Jager M (1997) Antimicrobial food additives: characteristics, uses, effects. Springer, Berlin,:260.
Mansour M, Millière JB (2001) An inhibitory synergistic effect of a nisin-monolaurin combination on Bacillus spp. vegetative cells in milk. Food Microbiol, 18:87-94.
Masschalck B, Garcia-Graells C, Van Haver E, Michiels CW (2000) Inactivation of high pressure resistant Escherichia coli by lysozyme and nisin under high pressure. Innov Food Sci Emerg Technol, 1:39-47.
Masschalck B, Houdt RV, Michiels CW (2001) High pressure increases bactericidal activity and spectrum of lactoferrin, lactoferricin and nisin. Int J Food Microbiol, 64:325-332.
Mattick ATR, Hirsch A (1947) Further observation on an inhibitor (nisin) from lactic streptococci. Lancet, 2:5-8.
Montville TJ, Winkowski K, Ludescher RD (1995) Models and mechanisms for bacteriocin action and application. Int Dairy J, 5:797-814.
Mulders JWM, Boerrigter IJ, Rollema HS, Siezen RJ, de Vos WM (1991) Identification and characterization of the lantibiotic nisin Ζ, a structural nisin variant. Eur J Biochem, 201:581-584.
Nikaido Η (1996) Outer membrane, In: Escherichia coli and Salmonella. Cellular and Molecular Biology, ASM Press, Washington DC,:29-47.
Nilsson L, Huss HH, Gram L (1997) Inhibition of Listeria monocytogenes on cold-smoked salmon by nisin and carbon dioxide atmosphere, Int J Food Microbiol, 38:217-227.
Nissen H, Holo H, Axelsson L, Blom Η (2001) Characterization and growth of Bacillus spp. in heat-treated cream with or without nisin. J Appi Microbiol, 90:530-534.
Nykänen A, Weckman K, Lepveteläinen A (2000) Synergistic inhibition of Listeria monocytogenes on cold-smoked rainbow trout by nisin and sodium lactate. Int J Food Microbiol, 61:63-72.
Οδηγία 95/2/ΕΚτου Ευρωπαϊκού Κοινοβουλίου και του Συμβουλίου της 20ης Φεβρουαρίου 1995 για τα πρόσθετα τροφίμων.
Ο' Leary WM, Wilkinson SG (1988) In: Microbial Lipids, vol 1, Academic press, New York,: 117-201.
Pawar DD, Malik SVS, Bhilegaongar KN, Barbuddle SB (2000) Effect of nisin and its components with sodium chloride on the survival of Listeria monocytogenes added to raw buffalo meat mince. Meat Sci, 56:215-219.
Periago PM, Moezelaar R (2001) Combined effect of nisin and carvacrol at different pH and temperature levels on the viability of different strains of Bacillus cereus. Int J Food Microbiol, 68:141-148.
Ponce E, Pia R, Sendra E, Guamis B, Mor-Mur M (1998) Combined effect of nisin and high hydrostatic pressure on destruction of Listeria innocua and Escherichia coli in liquid whole egg. Int J Food Microbiol, 43:15-19.
Rayman K, Aris Β, Hurst A (1981) Nisin:a possible alternative or adjunct to nitrite in the preservation of meats. Appi Environm Microbiol, 41:375-380.
Rayman K, Malik N, Hurst A (1983) Failure of nisin to inhibit outgrowth of Clostridium botulinum in a model cured meat system. Appi Environm Microbiol, 46:1450-1452.
Rogers LA, Whittier EO (1928) Limiting factors in lactic fermentation. J Bacteriol, 16:211-229.
Ruhr E, Sahl HG (1985) Mode of action of the peptide antibiotic nisin and influence on the membrane potential of whole cells and on cytoplasmic and artificial membrane vesicles. Antimicrob Agents Chemother, 27:841-845.
Sahl HG, Brandis H (1982) Mode of action of the staphylococcin-like peptide Pep5 and culture conditions effecting its activity. Zbl BactHyg, 252:166-175.
Sahl HG, Brandis H (1983) Efflux of low-Mr substances from the cytoplasm of sensitive cells caused by the staphylococcin-like agent Pep5. FEMS Microbiol Lett, 16:75-79.
Samelis J, Kakouri A, Rogga KJ, Sawaidis IN, Kontominas MG (2003) Nisin treatments to control Listeria monocytogenes postprocessing contamination on Anthotyros, a traditional Greek whey cheese, stored at 4°C in vacuum packages. Food Microbiol, 20:661-669.
Scanneil AGM, Hill C, Ross RP, Marx S, Hartmeier W, Arendt ΕΚ (2000) Development of bioactive food packaging materials using immobilised bacteriocins, Lactacin 3147 and Nisaplin (R). Int J Food Microbiol, 60:241-249.
Schved F, Henis Y, Juven Β J (1994) Responce of spheroplasts and chelator-permeabilized cells of gram-negative bacteria to the action of the bacteriocins pediocin SJ-1 and nisin. Int J Food Microbiol, 21:305-314.
Shtenberg AJ, Ignatev AD (1970) Toxicological evaluation of some combinations of food preservatives. Food Cosmet Toxicol, 8:369-380.
Singh B, Falahee B, Adams MR (2001) Synergistic inhibition of Listeria monocytogenes by nisin and garlic extract. Food Microbiol, 18:133-139.
Siragusa GR, Cutter CN, Willett JL (1999) Incorporation of bacteriocin in plastic retains activity and inhibits surface growth of bacteria on meat. Food Microbiol, 16:229-235.
Stevens KA, Sheldon BW, Klapes NA, Klaenhammer TR (1991) Nisin treatment for inactivation of Salmonella species and other Gram-negative bacteria. Appi Environm Microbiol, 57:3612-3615.
Steward CM, Dunne CP, Sikes A, Hoover DG (2000) Sensitivity of spores of Bacillus subtilis and Clostridium sporogenes PA 3679 to combinations of high hydrostatic pressure and other processing parameters. Innov Food Sci Emerg Technol, 1:49-56.
Szabo EA, Cahill ME (1998) The combined effects of modified atmosphere, temperature, nisin and ALTA(TM) 2341 on the growth of Listeria monocytogenes. Int J Food Microbiol, 43:21-31.
Taylor JL, Hirsch A, Mattick ATR (1949) The treatment of bovine Streptococcal and Staphylococcal mastitis with nisin. Vet Ree, 61:197-198.
Taylor SL, Somers EB, Krueger LA (1985) Antibotulinal effectiveness of nisin-nitrite combinations in culture medium and chicken frankfurter emulsions. J Food Prot, 48:234-239.
Yamazaki K, Yamamoto Τ, Kawai Y, Inoue Ν (2004) Enhancement of antilisterial activity of essential oil constituents by nisin and diglycerol fatty acid ester. Food Microbiol, 21:283-289.
Yuste J, Mor-Mur M, Capellas M, Guamis B, Pia R (1998) Microbiological quality of mechanically recovered poultry meat treated with high hydrostatic pressure and nisin. Food Microbiol, 15:407-414.
Zapiko P, Medina M, Gaya P, Nunez M (1998) Synergistic effect of nisin and the lactoperoxidase system on Listeria monocytogenes in skim milk. Int J Food Microbiol, 40:35-42.
Zottola EA, Yezzi TL, Ajao DB, Roberts RF (1994) Utilization of cheddar cheese containing nisin as an antimicrobial agent in other foods. Int J Food Microbiol, 24:227-238.
Zuckerman H, Avraham RB (2002) Control of growth of Listeria monocytogenes in fresh salmon using Microgard(TM) and nisin. Lebensm Wiis Technol, 35:543-548.
Most read articles by the same author(s)