EPSILISEEN · 2016-08-30 · ε-Polylysine, the main active ingredient in Epsiliseen®, is a...
Transcript of EPSILISEEN · 2016-08-30 · ε-Polylysine, the main active ingredient in Epsiliseen®, is a...
EPSILISEEN® Think natural.® ε-Polylysine
!
!!!!!!
Siveele B.V.
Think natural.®
ε-Polylysine, the main active ingredient in Epsiliseen®, is a naturally occurring
homo-polymer of L-lysine with a degree of polymerization of 25~35 and
molecular weight of approximately 5000. It is produced by bacterial fermentation
and it has an antimicrobial effect against yeast, fungi and gram-positive and
negative bacteria, making it suitable for versatile applications in the food, feed,
nutraceutical and cosmetic industry.
Description
The way of manufacturing ε-Polylysine through a natural fermentation process was
first described in Japan at the end of 1970s, and since the late 1980s this homo-
polypeptide is approved for use in food by the Japanese Ministry of Health, Labour
and Welfare as a preservative. In 2004, it became GRAS (Generally Recognized As
Safe) certified in the United States of America. As of today, ε-Polylysine is
approved as a food additive in Japan, USA, Korea and some more countries.
History
Chemical specification
IUPAC name
Poly[imino[(2S)-2-amino-1-oxo-1,6-hexanediyl
Properties
Molecular formula (C6H12N2O)n
Molar massvariable 4700 g/mol (degree of polymerization = 30)
Melting point 172.8 °C, 446 K, 343 °F
Basicity (pKb) 5
ε-Polylysine attaches to the cell membrane of the microbial, followed by a destroy
of the complete membrane structure and the option to the material to damage the
energy metabolism which will cause the material, energy and information
transmission of the cell to stop. This will eventually leads to the intracellular
lysosomal membrane rupture, induce the micro-organisms to autolysis and the
break of the Intracellular lysosomal membrane causing death of the bacterial cell.
Function
•ε-Polylysine will be decomposed into lysine and completely digested by human
body.
•Acute oral administration toxicology study in mice shows that ε-Polylysine is
non-toxic.
•According bacterial reverse mutation determination research, ε-Polylysine has no
mutagenicity.
•ADME study shows that the ε-Polylysine has a very poor absorption on the
gastro-intestinal area, and do not accumulate in various tissues and organs.
Safety
Epsiliseen®, a milky powder, has a slight bitter taste. It is soluble in water, slightly
soluble in ethanol, but does not dissolve in ethyl acetate, ethyl ether and other
organic solvents.
Solubility
Epsiliseen® has high thermal stability. The test of antibacterial activity to E.coli
shows very little difference in conditions of 80℃ for 60min, 100℃ for 40min and
120℃ for 40min, as it can hardly be decomposed and inactivated under high
temperature. This allows Epsiliseen® can be treated with the raw material for
sterilization and preventing secondary contaminations.
Stability - Temperature factor
0
2
4
6
8
10
12
14
The effect of temperature to the anti-bacterial activity of Epsiliseen®80℃ (60min) 100℃ (40min) 120℃ (20min) 120℃ (40min)
Inhibition zone diameter
Stability - pH factor
0
2
4
6
8
10
12
14
The effect of pH to the anti-bacterial activity of Epsiliseen®3 4 5 6 7 8 9
Inhibition zone diameter
Some research shows the combination of ε-Polylysine with acidic polysaccharides,
hydrochloric acid salts, phosphate type or copper ions, may causes lower activity
of ε-Polylysine. Protein also has some affect on this. But with hydrochloric acid,
citric acid, malic acid, glycine and senior fatty glyceride, ε-Polylysine becomes
more effective.
Other factors
Compared with Nisin and other natural preservatives, ε-Polylysine has a wide
antibacterial spectrum and there is an obvious killing effort to gram-positive and
gram-negative bacteria, yeasts, molds and viruses. It has a good antibacterial effect
to gram-negative bacteria E. coli and salmonella, which are hard to be controlled
by other natural preservatives. It also has inhibitory effect to the heat resistance of
Bacillus and some viruses, but higher concentration is required to inhibit yeasts
and moulds.
Effectiveness
Minimum Inhibitory Concentrations of ε-Polylysine Against Various Fungi and Bacteria*
Organism mg/kg
Fungi Aspergillus niger IFO4416 250
Trichophyton mentagrophytes IFO7522 60
Candida acutus IFO1912 6
Phaffia rhodozyma IFO10129 12
Pichia anomala IFO0146 10
P. membranaefaciens IFO0577 3
Rhodotorula lactase IFO1423 25
Sporobolomyces roseus IFO1037 3
Saccharomyces cerevisiae 50
Zygosaccharomyces rouxii IFO1130 150
Gram Positive Bacteria Geobacillus stearothermophilus IFO12550 5
Bacillus coagulans IFO12583 10
B. subtilis IAM1069 3
Clostridium acetobutylicum IFO13948 32
Leuconostoc mesenteroides IFO3832 50
Lactobacillus brevis IFO3960 10
L. plantarum IFO12519 5
Micrococcus luteus IFO12708 16
Staphylococcus aureus IFO13276 12
Streptococcus lactis IFO12546 100
Gram Negative Bacteria Raoultella planticola IFO3317 8
Campylobacter jejuni 100
Escherichia coli IFO13500 50
Pseudomonas aeruginosa IFO3923 3
Salmonella typhimurium 16
*Source: Yoshida T., Nagasawa T. (2003). ε-Poly-L-lysine: microbial production, biodegradation and application potential. Appl.
Microbiol. Biotechnol. 62(1):21-26.
Epsiliseen®-D
Epsiliseen®-D is a natural antimicrobial compound of ε-Polylysine and dextrose, used in many food
applications to effectively inhibit moulds, yeasts, Grampositive and Gram-negative bacteria.
Epsiliseen®-H
Epsiliseen®-H is a natural antimicrobial agent with ultra-high concentration of ε-Polylysine, used in
food, cosmeceutical and pharmaceutical applications.
EPSILISEEN® Think natural.® ε-Polylysine
•Natural and non-animal source
•Broad-gauge antibacterial spectrum, especially Gram - negative bacteria
•Extends shelf life of food
•Effective over a wide range of pH values (4-10)
•Can be used before or after heat treatment due to excellent temperature stability
•Secures desired food flavor
•Improves cost efficiency due to the low dosage rate used
•Meets consumer demands for food protected with natural additives by fully or
partially replacing synthetic additives
Key benefits in food applications
Food Applications of Epsiliseen® Table 1
Applications Use-level (%)*Alcoholic beverages Light beer 0,01
Wine 0,005
Baked goods and baking mixes Cake batter and cheesecakes 0,01
Muffins and popovers 0,01
Pancakes and waffles 0,025
Pies (not fruit) 0,025
Sweet pastries 0.01 - 0.025
Beverages and beverage bases Energy, fitness, sports, and isotonic drinks (ready to drink) 0,025
Gelatin, rice, and sugar cane-based beverages 0,025
Soft drinks 0,025
Cheeses Cheese-based mixtures 0,025
Cottage, ricotta and cream cheese 0,025
Natural (Feta, Mozzarella, and Mexican) 0,025
Processed cheese and cheese spreads 0,025
Coffee and tea Coffee and coffee beverages 0,025
Tea and tea beverages 0,025
Condiments and relishes Pickles, olives, and pickled products 0,025
Dairy product analogs Cream substitutes 0,025
Imitation cheese 0,025
Egg products Egg-based dishes 0,025
Fats and oils Reduced-fat or fat-free margarine-like spread 0,025
Salad dressings (regular and low-fat) 0,025
Fish products Fish and shellfish-based foods 0,025
Fresh eggs Eggs 0,025
Fresh fish Fish and shellfish 0,025
Fresh meats Beef (steak, stewing, and ground) 0,06
Pork (chops and steaks) 0,06
Fresh poultry Chicken breast and turkey 0,06
Fruit and water ices Frozen fruit bars and sorbet 0,025
Food Applications of Epsiliseen® Table 2
Applications Use-level (%)*Gelatins, puddings, and fillings Gelatin 0,025
Pie fillings 0,025
puddings, custards, and mousses 0,025
Grain products and pastas Grain-based dishes 0,025
Pastas 0,025
Gravies and sauces Fat-based sauces 0,01
Gravy 0,025
Tomato-based sauces 0,025
Meat products Meat-based prepared foods 0.02 - 0.03
Milk and milk products Chocolate-flavored drinks 0,01
Cream 0,01
Eggnog 0,01
Sour cream and dips 0,025
Yogurt 0,01
Nuts and nut products Peanut butters and sauces 0,025
Plant protein products Meat substitutes 0,025
Soy products 0,025
Poultry products Poultry-based prepared foods 0,025
Processed fruits and fruit juices Fruit-flavored drinks and Ades (ready to drink) 0,025
Fruit smoothies 0,025
Nectars 0,025
Prepared fruit and fruit mixtures 0,025
Processed vegetables and vegetable juices Dry beans and bean-based prepared foods 0,025
Potato and sweet potato-based foods (excluding French fries) 0,025
Vegetable-based prepared foods 0.01 - 0.025
Tomato-based juices 0,025
Soups and soup mixes Soups (excluding canned) 0,025
Sweet sauces, toppings and syrups Sweet syrups and toppings 0,025
* Use levels were based on 200 mg EpsiliseenTM-D / RACC; RACC=Reference Amounts Customarily Consumed per Eating Occasion (21 CFR § 101.12 - U.S. FDA, 2009b). When a range of values is reported for a food application, particular foods within that application may differ with respect to their RACC.
ε-Polylysine was assigned INCI name as POLYEPSILON-LYSINE by the
International Nomenclature Committee in 2009, and classified as hair
conditioning and skin conditioning.
Personal care applications of Epsiliseen®
•Natural and safe
•Effectively inhibits Gram - positive, Gram - negative bacteria, yeasts and moulds,
especially Gram - negative bacteria
•Easy to use
•Meets consumer demands for natural products with natural additives by fully or
partially replacing synthetic additives
Key benefits in personal care applications
Personal Care Applications of Epsiliseen®
Applications Use-level (%)*
Skin care (emulsions) 0,05
Hair care (emulsions) 0,05
Lotions 0,05
Organic products 0,05
Siveele B.V.
Minervum 7113, 4817 ZN Breda, The Netherlands
t: +31 (0) 765710222
f: +31 (0) 765713788
www.siveele.com [email protected]
For further information, please contact Siveele B.V. or our local representative.
Non Warranty: The information contained herein is provided in good faith and, to the best of our knowledge, is true and correct. It may be subject to change without further notice. This information is offered solely for your consideration and verification. Siveele B.V.