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Updated: May 17, 2026
Antimicrobial Peptides Produced by Selective Pressure Incorporation of Non-canonical Amino Acids
Published on: May 4, 2018
Analysis of nisin A, nisin Z and their degradation products by LCMS/MS
N Schneider1, K Werkmeister, M Pischetsrieder
1Department of Chemistry and Pharmacy, Food Chemistry, Emil-Fischer-Center, University of Erlangen-Nuremberg, Schuhstr. 19, 91052 Erlangen, Germany.
Abstract:
The peptides nisin A and nisin Z belong to type-A lantibiotics applied as preservatives in cheese production. The present study optimised and validated a liquid chromatography-tandem mass spectrometry (LCMS/MS) method for the analysis of nisin A in cheese. Since nisin A was not detectable in nisin-containing commercial cheese samples, an additional LCMS/MS method for the quantification of nisin Z was developed and validated. Quantification was performed by external calibration and standard addition. The latter method provided a non-significantly higher recovery rate for the tested cheese matrix. During the production of processed cheese, nisin A and nisin Z undergo significant degradation. Six degradation products of nisin A or nisin Z, respectively, were detected and assigned to nisin A/Z+H(2)O, nisin A/Z(1-32), and nisin A/Z(1-32)+H(2)O. In two out of eight commercial processed cheese samples, 1.6, resp. 1.7mg nisin Z/kg cheese was measured, whereas nisin A was not detectable in any of the samples.
