EPSILON-POLYLYSINE manufacture CAS NO.28211-04-3

ε-Polylysine can greatly inhibit the growth of bacteria, yeasts and moulds bacteria, especially to the Gram+ bacteria which can’t easily inhibit by others. As a good preservative, ε-PL is characterized as being high safety, water-soluble, stable at high temperatures, widely usage, non prejudice to the taste, antibacterial in neutral or subacidity conditions. Because of the stability at high temperatures, it can inhibit some heat-resistant bacillus after heat treatment and some tadpole-form no contractile siphovirus bacteriophage as well.

Antibacterial Spectrum

Table 1  ε-PL MIC Test (minimum inhibition concentration)

As can be seen, ε-PL has wide range of antimicrobial spectrum with minimum inhibitory concentration of bacteria less than 100μg/ml, and to Fungi, the MIC is higher.

Antibacterial Mechanism

     ε-PL is in high aggregation state of multivalent cations, which can damage the cell membrane structure of microorganisms, causing cell material, energy and information transmission interrupted. Its combination with the ribosomes within the cell affects the synthesis of biological macromolecules, eventually leading to cell death.

Safety

It had been approved by FDA for use as an antimicrobial agent in cooked rice or sushi rice at levels up to 50 milligrams per kilogram (mg/kg) of rice. The results of an acute toxicity study and bacterial assays for mutagenicity show that ε-Polylysine was non-toxic and there was no evidence for mutagenic activity of ε-Polylysine. So ε-Polylysine is absolutely safe to be used as food preservative.

Range of Application 

With features of solubility in water, good heat tolerance and extensive antimicrobial against fungi, ε- PL can be used under various conditions. A test for thermal stability and pH test using scope of ε-PL was carried out and the results are shown in Table 2 and Table 3

Table-2  Effect of temperature on the Minimum Inhibition Concentration (MIC) of ε-Polylysine against Growth of Escherichia coil

Table 3  PH on ε-PL MIC

No Influence on Food Flavor

As a food preservative, ε-PL does not affect food flavor.  When added to food, ε-PL and dextran will have Maillard reaction after high temperature disinfecting because of its excellent

heat-resistance property. Not only can it maintain the effectiveness of antimicrobial, but also it has strong emulsifying properties, which is unacted whether the food is under circumstances of PH7 or 1 mol/L NaCl. Therefore, ε-PL as food additive has a dual function of emulsification and fresh-keeping.

Hangzhou ZeErRui Chemical Co., Ltd. is focused on customization, research and development and production of APIs and advanced intermediates, which can effectively compensate for the deficiencies of traditional CRO and CMO. Priority of high-tech barriers, high value-added, low pollution characteristics of the project, landing the project of innovative non patented route design, difficult process development and rapid industrialization.  Starting from the advantages of combining technology research and stable production, Lead Biotech cooperated with domestic and foreign large pharmaceutical companies in the development of generic drugs and innovative drugs.

It also has hardware facilities and support teams that match the strength of R & D and production: With LCMS, HPLC and other perfect detection means, professional testing team and perfect quality control system; With a pilot base, a stable GMP standard production capacity, and a new GMP workshop is building; With regular financial, legal ERP system and professional sales and logistics team.