Food preservative E234 Nisin. Harm preservative E234
Food preservative E234 Nisin can be considered a pleasant exception to the rule, because. given food supplement does not cause significant damage to human health. As a rule, food preservatives cannot boast of absolute harmlessness to human life and health, E234 Nisin is a completely different matter. However, do not flatter yourself, because. there is still harm from the food preservative E234 Nisin. It's all about the chemical composition of the food preservative E234 Nisin, which contains biologically active substances that are distinguished by their powerful antibacterial properties.
Harm food preservative E234 Nisin
Nisin helps to kill both pathogenic and beneficial bacteria and microorganisms that occur in the human body in the process of life. It can be said that the main harm of the food preservative E234 Nisin for the normal functioning of the human body lies in the distinctive antimicrobial qualities. Since "good" bacteria are involved in almost all major vital processes for humans.
Given the possible severe consequences that may result from the adverse effects of the food preservative E234 Nisin on human health, doctors have established the maximum allowable daily intake of the substance in food with food. In addition, sanitary and epidemiological standards provide for maximum allowable dosages of nisin content in food products. In my own way appearance food preservative E234 Nisin is a powdered substance white color that does not have a characteristic taste or smell.
The biologically active substance nisin, which is the basis of the chemical composition of the preservative E234, is of natural origin. Streptococcus lactis or lactic acid bacteria, which form the composition of nisin, help prevent the emergence and suppress the growth of certain types of pathogenic bacteria and viruses that are resistant to heat treatment. For example, streptococci, clostridia, anaerobic bacteria and other types of pathogens.
Most often in the food industry, the preservative E234 Nisin is used for the production of bakery products. Preservative E234 is able to increase storage times, and and, consequently, the suitability of finished food products. It is noteworthy that the food preservative E234 Nisin is able to retain soy's distinctive antimicrobial characteristics even under the influence of high temperatures. In addition, nisin is resistant to acidic environments.
The use of nisin as a preservative helps not only to significantly increase the shelf life and shelf life of food products, E234 can significantly reduce time and financial costs in the production of a food group of goods. Food preservative E234 Nisin is allowed to be used in the food industry in most countries of the world. Most often, the food preservative E234 Nisin is used in brewing, in the production of dairy products and cheeses. In addition, nisin helps to extend the shelf life and shelf life of sauces, confectionery creams and additives, as well as canned foods.
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NIZIN
Nisin (refers to natural preservatives)– can inhibit the overgrowth of all bacterial spores that cause spoilage food products subjected to heat treatment. This is especially the case for the most heat-resistant bacterial spores, which can cause spoilage in cooked foods. high temperature and subsequently stored in rooms with elevated temperatures. Bacterial spores exposed to heat are more sensitive to Nisin, so the effectiveness of the preservative is increased in combination with moderate heat treatment by pasteurization.
The use of Nisin in canning makes it possible to reduce the temperature and / or time of heat treatment, thereby preserving vitamins, biologically active substances and nutritional value product, namely, it reduces the loss of vitamin C by 30-35% and completely preserves beta-carotene. The stability of nisin in an acidic environment makes it possible to carry out heat treatment of products without significant loss of activity.
Moreover, from the point of view of consumer qualities, the preservation of the natural appearance and taste of the product makes the use of nisin indispensable for canning.
Nisin's antimicrobial activity extends to a wide variety of Gram-positive organisms, including many spore-forming bacteria. Nisin prevents the growth of spores and causes lysis of vegetative cells.
The most important spore formers inhibited by Nisin are Clostridium botulinum which causes botulism and very heat tolerant spoilage organisms such as Bacillus stearothermophilus, Clostridium sporogenes and Clostridium thermossancharolyticum. This ability of Nisin to reduce the resistance of heat-resistant bacteria is extremely important.
Nisin also inhibits the growth of certain non-spore-forming bacteria such as Staphylococcus, Micrococcus and lactic acid bacteria. In addition, Nisin limits the growth of pathogenic organisms Listeria monocytogenes.
In 2012, University of Michigan researchers discovered the anticancer potential of nisin (E-234) in the treatment of head and neck squamous cell carcinoma. As it turned out, Nisin, acting on cancer cells, reduces tissue growth, causing cell death, thereby slowing down and stopping tumor growth.
Lowlands effective: in cheese making; in canning (meat, fish, vegetables, juices); in the production of butter, condensed and dry dairy products, semi-finished products, salads, jellies; transportation of milk and meat; introduction into the shells of cheeses and sausages, bakery production (the fight against potato disease), confectionery (creams, fillings), melange, sauces and pastes.
The use of Nisin is effective in the production of the following products:
- processed cheese
- milk, milk drinks with flavoring additives.
- condensed milk (no sugar)
- dairy desserts that include cereals, sugar, cream or whole milk
- sauces and pastes
- ready-made cereals
- various confectionery fillings
- canned peas, beans, potatoes
- canned mushrooms
- meat products and semi-finished products, minced meat, chilled and frozen products.
- salads, jellies
- vegetable and fruit juices and concentrates
- fish products and semi-finished products
- used to prevent potato bread disease
Nisin retains its activity for 2 years when stored in a dry room, at a temperature of 4°C to 25°C, in conditions that exclude direct sunlight. Packaged in a convenient plastic container of 500g.
Buy preservative Nisin wholesale
Here you can buy natural preservative Nisin in bulk at the best price. To receive a price list for products or request a wholesale price for Nisin preservative, order a call from our manager.Nisin is one of the few antibiotics approved in small doses for use in the food industry. It is rapidly broken down by digestive tract enzymes into amino acids.
Nisin was first obtained in England by Eplin & Barrett and received the commercial name nizaplin.
Nisin is a polypeptide-type antibiotic with a molecular weight of about 7000. It contains the amino acids lysine, histidine, aspartic acid, lanthionine, B-methyllanthionine, proline, glycine, alanine, valine, methionine, isoleucine, leucine, dehydroalanine and B-methyldehydroalanine. A characteristic feature of nisin is the presence in its composition of two sulfur-containing amino acids: lanthionine and B-methyllanthionine, which are rarely found in nature. Each nisin molecule contains two lanthionine and 8-B-methyllanthionine residues.
The chemical structure of nisin is two identical paired rings, each of which consists of 13 atoms, including one sulfur atom.
Peculiarities chemical composition and structures of nisin determine its antibacterial action. The international unit of activity of nisin is equal to its amount in 0.001 mg of the reference preparation stored at the Central Veterinary Laboratory in Weybridge (England). The domestic industry produces nisin preparations in the form of a dry fine powder. In this form, nisin remains active for several years at a temperature of 18-22 °C.
Nisin is produced by strains of Str. lactis, which are widely distributed in nature. Compared to other antibiotics, it has no a wide range action on microorganisms. Suppresses the development of staphylococci, streptococci, sarcins, bacilli and clostridia, spore germination. The mechanism of action of nisin on microorganisms has not been fully elucidated.
The Joint Committee of the International Food and Health Organization (FAO/WHO) on food additives has established a daily dose of nisin equal to 33 thousand units.
The most favorable environment for the biosynthesis of nisin is skimmed milk. When using whey, the yield of nisin is 2 times less than when using milk. But the addition of 25% pepsin hydrolyzate of lactic acid bacteria, potato molasses or glucose (2.5-5%) to the serum helps to increase the yield of nisin up to 90%.
Amine nitrogen of casein hydrolyzates, peptones, yeast autolysate stimulates the formation of nisin, and ammonium salts are not absorbed by nisin-forming lactic streptococci and do not affect the yield of nisin.
The culture of low-lying bacteria enters the factory laboratory in a lyophilized state. The production seed is prepared in three stages. The culture is grown first in skimmed milk (300 ml is taken) with a content of up to 8% solids for 24 hours, at the second stage - in 4000 ml of skimmed milk for 22-24 hours, at the third stage - in an inoculator with 80 liters of skimmed milk (pH 6.8-6.9) for 18-20 hours. Mixing of the medium is carried out only at the time of sowing and before supplying the seed to the fermenter. Excess pressure in the inoculator is maintained at the level of 30-50 kPa.
Ready inoculum is a thick suspension of diplo- and streptococci in curdled skimmed milk with pH 4.5-4.7, activity not lower than 50-60 µg/ml.
Industrial cultivation is carried out on a mixture of hydrolyzate with curd or cheese whey in a ratio of 1:2. The hydrolyzate is obtained as a result of the hydrolysis of skimmed milk with a 6% solids content by the proteolytic enzyme pancreatin at a temperature of 45 ° C and a pH of the mixture of 8.1 for 24 hours.
In the fermenter on a nutrient medium, the growth and development of low-forming lactic streptococcus occurs. In this case, lactic acid is formed, which, acidifying the environment, inhibits the development of the microorganism and the biosynthesis of nisin. In this regard, the main condition for growing a nisin producing culture is to maintain the pH of the nutrient medium within 6.8-6.9. This is achieved by introducing into the culture liquid at a temperature of 28-30 °C and stirring a 20% NaOH solution.
The end of the cultivation process is judged by the slow change in the pH of the medium, the state of the culture and the level of its activity. Usually, the cultivation of the culture is completed in 14-15 hours. In this case, the activity should not be lower than 100 μg/ml.
The culture liquid is acidified with hydrochloric acid to pH 1.8-2.0 and boiled for 3-4 minutes. After cooling to 40 °C, the microbial mass and insoluble proteins are separated on the separator. The nisin contained in the native solution is concentrated by the flotation method. To do this, the native solution is alkalized with a 20% NaOH solution to pH 4.5-4.7, a tween-80 type surfactant is added, and air is passed through the solution for 2-2.5 hours at a temperature of 20-25 ° C . Most of lowland (from 50 to 100%) goes into foam. The collected foam is broken, in the resulting liquid the pH is adjusted to 1.8-2.0. The antibiotic is salted out with dry table salt (25% by volume of liquid) and acetone (5% by volume of liquid).
The raised lowlands are separated in the form of a paste on a separator or in a centrifuge and dried in a freeze dryer to a residual moisture content of 3.5-4%. The paste can be dried in a spray dryer if a solution with 4.5-5.0% solids content is prepared. The loss of activity during drying is negligible.
After freeze-drying, the drug is crushed to the state of powder and standardized with sodium chloride to a standard activity of 0.6 * 10 to the 6th degree units / g. The drug is slightly soluble in water and dissolves well when heated to 80 ° C in 0.02 N. hydrochloric acid.
The drug is packaged in dark or frosted polyethylene jars with a capacity of 250-500 g, which are packed in carton boxes and store in a cool dry place.
In most canned foods, microorganisms are destroyed by heat treatment. However, heat treatment, sufficient to destroy all spores of microorganisms, can withstand without reducing the taste and nutritional properties of not all products.
In the presence of nisin, the thermal resistance of microorganism spores decreases, therefore, it is possible to lower the temperature or the duration of the sterilization of the product.
Name: Lowlands, E234
Other names: E234, E-234, Eng: E234, E-234 (Nisin)
Group: food additive
Kind: preservative
Effect on the body: neutral
Allowed in: Russian Federation (Russia), Ukraine, in EU countries
Description of E234 (Nizin)
Food supplement E234 refers to substances of natural origin - it is produced by the bacteria Lactococcus Lactis in the process of milk oxidation. The fact that these bacteria have a neutral effect on the human body, without causing much harm to health, allows the use of a water-soluble preservative E234 as a weak antibiotic in the production of various products. In the human body, nizim is completely broken down and absorbed. Industrial production of nizim began in the mid-1950s, when they began to receive E234 with the help of bacteria Lactococcus Lactis - as a result, obtaining a fine crystalline powder. Nisin is synthesized by these lactic acid bacteria and is not an individual substance, but a family of polypeptides similar in structure and physicochemical properties. An ideal nutrient medium for the life of the above bacteria is milk or glucose. Being in this environment, the bacteria Lactococcus Lactis begin to ferment lactose with the formation of lactic acid and produce nizim. Due to its low toxicity, the additive E234 it is advisable to use to inhibit the growth of gram-positive bacteria - staphylococci or streptococci. It is unusual for a lowland to restrain the reproduction of mold and yeast fungi, as well as gram-negative bacteria.
Application of E234 (nisin)
preservative E234 used in the production of a wide variety of food products, such as: dairy and dairy products(hard cheese, butter); meat products (process the outer shell); confectionery, canned fruits, vegetables, mushrooms, legumes. Additive in medical preparations E234 used as a weak antibiotic. Also, this preservative is added to young ripening wine. Nisin gives manufacturers the opportunity to spend significantly less time on heat treatment of products, thereby saving vitamins in it.
The effect of E234 on the human body
Nisin in small quantities is considered safe for the human body, but the frequent use of products containing the additive E234 can harm the internal microflora of the stomach and intestines. Nisin acts as an antibiotic and not only inhibits the growth and reproduction of harmful bacteria, it can also destroy most of the bacteria that are necessary for normal digestion and the general functioning of the whole organism. But that doesn't stop me from using a preservative. E234 in most countries of the world.
general characteristics
E234 - white or light beige powder, highly soluble in water. Refers to peptide antibiotics. It has antibacterial properties, contains amino acid residues that are absent in other proteins. Nisin is produced by the bacteria Lactococcus Lactis. Industrial production of the substance began in the 1950s.
The preservative is obtained by fermentation using the bacteria Lactococcus Lactis. Natural substrates for the production of E234 are milk and glucose. Nisin fights microbes, staphylococci, streptococci and other pathogens. Does not work against gram-negative bacteria, mold and yeast.
Purpose
Nisin does not allow pathogenic microorganisms to grow and multiply. This property is used in the food industry. E234 is added to foods as a preservative. In medicine, the substance acts as an antibiotic.
Impact on the health of the human body: benefits and harms
Nisin is considered a safe preservative that does not have a toxic effect on the body. It is not addictive, completely broken down and absorbed in the body.
The substance destroys microbes and harmful microorganisms. Research has been conducted at the University of Michigan that has demonstrated the ability of nisin to eliminate cancer cells. Professor Yvonne Kapila conducted experiments on mice, giving them milk with big amount low for 9 weeks. As a result, cancer cells have decreased by 70-80%. The potential of the nisin remains at the research stage.
Excessive consumption of the substance is dangerous and can harm the intestinal microflora. E234 inhibits the activity of not only pathogenic microorganisms, but also beneficial bacteria. The maximum allowable dose of nisin is set at 33,000 units per kilogram of body weight per day.
Usage
The food industry often includes lowlands in products to protect against microbes and increase shelf life.
E234 can be found in the following products:
- butter;
- Dessert;
- canned vegetables;
- dairy and meat products;
- sauces, creams.
The preservative is used in the manufacture of cheese and sausage casings. It helps to preserve dairy products during transportation over long distances. The substance reduces the loss of nutrients during the heat treatment of products.
E234 is often added to wine. This prevents the drink from fermenting and promotes rapid maturation. Nisin is included in the composition of food shells. It is also used in medicine as an antibiotic.
Table. The content of nisin food additive E234 in products according to SanPiN 2.3.2.1293-03 dated 05/26/2008
Legislation
Due to the absence of toxic effects on the body, the E234 preservative is freely used in at least 50 countries. The list includes Russia, Ukraine, most European countries.