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Natamycin
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| Systematic (IUPAC) name | |
| (1R,3S,5R,7R,8E,12R,14E,16E,18E,20E,22R,24S,25R,26S)- -{[(3S,4S,5S,6R)-4-amino-3,5-dihydroxy-6-methyloxan-2-yl]oxy}- -1,3,26-trihydroxy-12-methyl-10-oxo-6,11,28-trioxatricyclo[22.3.1.05,7 octacosa-8,14,16,18,20-pentaene-25-carboxylic acid | |
| Identifiers | |
| CAS number | |
| ATC code | A01 A07, D01, G01, S01 |
| PubChem | |
| DrugBank | |
| Chemical data | |
| Formula | C33H47NO13 |
| Mol. mass | 665.725 g/mol |
| Pharmacokinetic data | |
| Bioavailability | ? |
| Metabolism | ? |
| Half life | ? |
| Excretion | ? |
| Therapeutic considerations | |
| Pregnancy cat. |
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| Legal status | |
| Routes | ? |
Natamycin (INN), also known as pimaricin, is a naturally occurring antifungal agent produced during fermentation by the bacterium Streptomyces natalensis, commonly found in soil. Natamycin has a very low solubility in water, due to the amphiphilic nature of the molecule. However, natamycin is effective at very low levels. Most Molds have an MIC of <10ppm. Natamycin is classified as a macrolide polyene antifungal and, as a drug, is used to treat fungal keratitis. It is especially effective against Aspergillus and Fusarium corneal infections. Other common members of the polyene macrolide antifungal family are Amphotericin B, Nystatin, and Filipin.
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Uses
In foods
Natamycin has been used for decades in the food industry as a hurdle to fungal outgrowth in dairy products, meats, and other foods. Potential advantages for the usage of natamycin might include the replacement of traditional chemical preservatives, a neutral flavor impact, and less dependence on pH for efficacy, as is common with chemical preservatives. It may be applied by spraying a liquid suspension, by dipping the product in an aqueous suspension (known as a "brine"), or mixed in a powdered form with cellulose (a known "anti-caking" agent) on whole, shredded, or soft cheeses. While not currently approved for use on meats in the United States, some countries allow natamycin to be applied to the surface of dry and fermented sausages to prevent mold growth on the casing. Also, natamycin is approved for various dairy applications in the United States. More specifically, natamycin is commonly used in products such as cottage cheese, sour cream, and yogurt. Natamycin is marketed in such products as the Natamax line supplied by Danisco.
As a food additive, it has E number E235.
Medical
Natamycin is used to treat fungal infections, including Candida, Aspergillus, Cephalosporium, Fusarium and Penicillium. It is applied as a cream, in eyedrops, or (for oral infections) in a lozenge. Natamycin shows negligible absorption into the body when administered in these ways. When taken orally, little or none is absorbed from the gastrointestinal tract, making it inappropriate for systemic infections.[1]
Safety
Natamycin lacks acute toxicity. In animal studies, the lowest LD50 found was 450 mg/kg. In rats, the LD50 is ≥2300 mg/kg, and doses of 500 mg/kg/day over 2 years caused no detectable differences in survival rate, growth, or incidence of tumors. The metabolites of natamycin also lack toxicity. The breakdown products of natamycin under various storage conditions may have a lower LD50 than natamycin, but in all cases the numbers are quite high. In humans, a dose of 500 mg/kg/day repeated over multiple days caused nausea, vomiting, and diarrhea.[2]
There is no evidence that natamycin, at either pharmacological levels or levels encountered as a food additive, can harm normal intestinal flora, but definitive research may not be available.[2]
External links
References
- ^ Sweetman, S. (2004). Martindale: The Complete Drug Reference
- ^ a b Mattia, A. et al. SAFETY EVALUATION OF CERTAIN FOOD ADDITIVES AND CONTAMINANTS: NATAMYCIN (PIMARICIN). WHO Food Additives Series #48.
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Wikipedia content modification information:
- This page was last modified on 13 August 2008, at 03:05.
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