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Side Effects of Nisin From Streptococcus Lactis ( NISIN )

03/03/2016 admin

Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis used as a food preservative. Nisin is a ribosomally synthesized peptide that has broad-spectrum antibacterial activity, including activity against many bacteria that are food-spoilage pathogens. Nisin is produced as a fermentation product of a food-grade bacterium, and the safety and efficacy of nisin as a food preservative have resulted in its widespread use throughout the world, including theU.S.

 

General Side Effects

No significant side effects reported.

 

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Official Suggested Dosage

ADI: 0–2 mg/kg bw (Acceptable Daily Intake)

MTDI: None (Maximum Tolerable Daily Intake)

Data Source: JECFA Database of WHO

 

Nisin is widely known as safe, there is no limit on dosage of intake. There is no proof showing that acquiring Nisin will do any harm to special groups, including newborns, children, pregnant, and other applicable vulnerable groups. It should be safe to use Nisin in food and beverages as a food additive without any side effects. However, we still recommend consumers to consult food ingredient experts before using large quantity of Nisin for long period of time. There may be some side effects in large dosage.

 

GRAS (Generally Recognized as Safe) Substances

Yes. Nisin is on FDA’s GRAS exemption list, it’s widely accepted and used as a safe food ingredient in many countries.

 

Sources and Related Researches:

https://en.wikipedia.org/wiki/Nisin

http://apps.who.int/food-additives-contaminants-jecfa-database/chemical.aspx?chemID=572

http://pubchem.ncbi.nlm.nih.gov/compound/16219761

http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=184.1538