乳酸链球菌肽 来源于乳酸乳球菌

N432064-1g

1g

2.5%(平衡氯化钠)

化学结构：肽 应用 可用于在脂质II介导的细胞膜上形成目标孔。 可用于研究乳链菌肽-脂质II孔复合物的组装和稳定性。 乳链菌肽是由 乳酸乳球菌 产生。它通常用作食品防腐剂。它也被用作细胞培养物中的选择性试剂，用于分离革兰氏阴性细菌、酵母和霉菌。乳链菌肽已在生物测定中用于研究翻译后修饰。 其他说明 保存于密闭容器内，置于干燥通风处。置于干燥处保存。 Chemical structure: peptide Application Nisin is a polycyclic lantibiotic produced by Lactococcus lactis . It is commonly used as a food preservative. It is also used as a selective agent in cell culture for the isolation of gram-negative bacteria, yeast, and molds. Nisin has been used in bioassays to study posttranslational modification. Used to form targeted pores in cell membranes that are mediated by lipid II. Used to study the assembly and stability of nisin-lipid II pore complexes. Other Notes Keep container tightly closed in a dry and well-ventilated place. Keep in a dry place.

乳链菌肽可结合细菌的细胞壁前体脂质成分并破坏细胞壁产生。乳链菌肽可改变细胞膜，并导致细胞质成分的泄漏和质子动力的破坏。 乳链菌肽是一种具有杀菌作用的抗生素。它可与细菌脂多糖的脂质A部分结合，并可在从高粱根部切除的皮质细胞膜上诱导形成空洞。 作用方式：结合并干扰细胞质膜的通透性。 抗菌谱：革兰氏阴性和革兰氏阳性细菌（需要螯合剂，例如EDTA）。