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CAS No 1414-45-5 , Nisin Search by region : India

  • Name: Nisin
  • Synonyms: Nisin;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);
  • CAS Registry Number:
  • Flash Point: 1748.039 ºC
  • Boiling Point: 2966.771 ºC at 760 mmHg
  • Density: 1.402 g/cm3
  • Refractive index: 1.635
  • Safety Statements: When heated to decomposition it emits acrid smoke and irritating fumes.
  • Hazard Symbols: Xn: Harmful;
  • Flash Point: 1748.039 ºC
  • EINECS: 215-807-5
  • Molecular Weight: 3354.08
  • InChI: InChI=1/C143H230N42O37S7/c1-24-69(11)105(148)135(213)162-82(27-4)118(196)174-94-58-225-59-95(175-123(201)89(48-67(7)8)169-115(193)74(16)158-138(216)107(70(12)25-2)180-132(94)210)133(211)184-112-79(21)229-61-96(160-104(190)56-152-134(212)100-38-34-44-185(100)142(112)220)128(206)164-84(36-29-32-42-145)120(198)182-109-76(18)226-60-97(161-103(189)55-151-117(195)85(39-45-223-22)165-122(200)88(47-66(5)6)168-113(191)72(14)156-102(188)54-153-136(109)214)129(207)171-92(51-101(147)187)125(203)166-86(40-46-224-23)119(197)163-83(35-28-31-41-144)121(199)183-110-77(19)228-63-99-130(208)170-90(49-80-52-149-64-154-80)124(202)176-98(62-227-78(20)111(141(219)177-99)181-116(194)75(17)159-140(110)218)131(209)173-93(57-186)127(205)179-108(71(13)26-3)139(217)172-91(50-81-53-150-65-155-81)126(204)178-106(68(9)10)137(215)157-73(15)114(192)167-87(143(221)222)37-30-33-43-146/h27,52-53,64-72,75-79,83-100,105-112,186H,15-16,24-26,28-51,54-63,144-146,148H2,1-14,17-23H3,(H2,147,187)(H,149,154)(H,150,155)(H,151,195)(H,152,212)(H,153,214)(H,156,188)(H,157,215)(H,158,216)(H,159,218)(H,160,190)(H,161,189)(H,162,213)(H,163,197)(H,164,206)(H,165,200)(H,166,203)(H,167,192)(H,168,191)(H,169,193)(H,170,208)(H,171,207)(H,172,217)(H,173,209)(H,174,196)(H,175,201)(H,176,202)(H,177,219)(H,178,204)(H,179,205)(H,180,210)(H,181,194)(H,182,198)(H,183,199)(H,184,211)(H,221,222)/b82-27-
  • Risk Statements: S22;S24/25
  • Molecular Formula: C143H230N42O37S7
  • Molecular Structure:CAS No:1414-45-5 Nisin

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1414-45-5 nisin from streptococcus lactis

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References of Nisin
Title: Nisin
CAS Registry Number: 1414-45-5
CAS Name: Nisin A
Trademarks: Nisaplin (Aplin & Barrett); Novasin (Danisco)
Molecular Formula: C143H230N42O37S7
Molecular Weight: 3354.07
Percent Composition: C 51.21%, H 6.91%, N 17.54%, O 17.65%, S 6.69%
Literature References: Ribosomally synthesized antimicrobial peptide produced by Lactococcus lactis (formerly Streptococcus lactis); name derived from "group N inhibitory substance". Member of the class I bacteriocins known as lantibiotics; structure contains 34 amino acid residues, eight of which are rarely found in nature, including lanthionine, q.v., and b-methyllanthionine. Isoln and antibacterial activity: A. T. R. Mattick, A. Hirsch, Nature 154, 551 (1944); eidem, Lancet 250, 417 (1946); 253, 5 (1947). Purification and nature of nisin: N. J. Berridge et al., Biochem. J. 52, 529 (1952). Production: H. B. Hawley, R. H. Hall, US 2935503 (1960 to Aplin & Barrett). Structure: E. Gross, J. L. Morrell, J. Am. Chem. Soc. 93, 4634 (1971). Confirmation of structure of nisin and its major degradation product: M. Barber et al., Experientia 44, 266 (1988). Partial synthesis: K. Fukase et al., Bull. Chem. Soc. Jpn. 59, 2505 (1986). Total synthesis: K. Fukase et al., Tetrahedron Lett. 29, 795 (1988). Biosynthetic study: G. W. Buchman et al., J. Biol. Chem. 263, 16260 (1988). Review of properties and commercial applications: A. Hurst, D. G. Hoover, Food Sci. Technol. 57, 369-394 (1993); J. Delves-Broughton et al., Antonie van Leeuwenhoek 69, 193-202 (1996); of biosynthesis: C.-I. Cheigh, Y.-R. Pyun, Biotechnol. Lett. 27, 1641-1648 (2005); of biosynthesis, mode of action and comparison with other lantibiotics: C. Chatterjee et al., Chem. Rev. 105, 633-683 (2005).
Properties: Crystals from ethanol. Soly in dilute HCl: 12% (pH 2.5); 4% (pH 5.0). Stable to boiling in acid soln.
 
Derivative Type: Nisin Z
CAS Registry Number: 137061-46-2
Synonyms: 27-L-Asparagine-nisin
Molecular Formula: C141H229N41O38S7
Molecular Weight: 3331.03
Percent Composition: C 50.84%, H 6.93%, N 17.24%, O 18.25%, S 6.74%
Literature References: Naturally occurring nisin variant. Identification: J. W. Mulders et al., Eur. J. Biochem. 201, 581 (1991).
 
Use: Food preservative, esp. for cheese and other dairy products, canned vegetables, and some baked goods.