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Natamycin CAS#7681-93-8

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Chemical Name：Natamycin

CAS No.:7681-93-8

Molecular Formula：C33H47NO13

Molecular weight:665.73

Sample: Available

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Product Details

Natamycin CAS#7681-93-8

Pimaricin (also known as natamycin, INN) belongs to a naturally occurring antifungal agent produced through the fermentation of the bacterium Streptomyces natalensis. It is a kind of macrolide polyene antifungal used for the treatment of fungal keratitis, which is a kind of eye infection. In medical field, it can be used for the treatment of various kind of fungal infections caused by Candida, Aspergillus, Cephalosporium, Fusarium, and Penicillium. In food industry, it can be used as a natural preservative to prevent fungal outgrowth. Its mechanism of action is through binding to the ergosterol in the plasma membrane of fungi, inhibiting the process of ergosterol-dependent fusion of vacuoles and membrane fusion, further inhibiting the fungal growth. It also inhibit the transport of amino acid and glucose through inhibiting membrane transport proteins.

Natamycin CAS#7681-93-8

Product Name:	Natamycin
Synonyms:	NataMycin, A 5283, Delvolan, Delvocid, Myprozine, Natacyn, Natafucin, PiMafucin, PiMafugin, A5263, CL 12625, E235;Natamycin(FermentionProcess);(1R,3S,5R,7R,8E,12R,14E,16E,18E,20E,22R,24S,25R,26S*)]-22-[(3-Amino-3,6-dideoxy-β-D-mannopyranosyl)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;NATAMYCIN;PIMAFUCIN;PIMARICIN;PIMARICIN, STREPTOMYCES CHATTANOOGENSIS;antibiotica-5283
CAS:	7681-93-8
MF:	C33H47NO13
MW:	665.73
EINECS:	231-683-5
Product Categories:	food additives;Food & Feed ADDITIVES;Antifungal (Topical);Intermediates & Fine Chemicals;Pharmaceuticals;ERGOSTAT;antibiotic;raw materials;Food additive;7681-93-8
Mol File:	7681-93-8.mol

Natamycin Chemical Properties

Melting point	2000C (dec)
alpha	D20 +278° (c = 1 in CH3COOH)
Boiling point	952℃
density	1.0 g/mL at 20 °C(lit.)
bulk density	200kg/m3
refractive index	1.5960 (estimate)
Fp	>110°(230°F)
storage temp.	Keep in dark place,Inert atmosphere,2-8°C
solubility	Soluble in DMSO
form	aqueous suspension
pka	pKa 4.6(50% aq. MeOEtOH) (Uncertain);8.35 (Uncertain)
color	Cream colored
Water Solubility	0.41g/L(21 ºC)
Sensitive	Light Sensitive
Merck	13,6453
BRN	1614878
Stability:	Light sensitive
InChIKey	NCXMLFZGDNKEPB-FFPOYIOWSA-N
LogP	0.880 (est)
EPA Substance Registry System	6,11,28-Trioxatricyclo[22.3.1.05,7]octacosa-8,14,16,18,20-pentaene-25-carboxylic acid, 22-[(3-amino-3,6-dideoxy-.beta.-D-mannopyranosyl)oxy]-1,3,26-trihydroxy-12-methyl-10-oxo-, (1R,3S,5R,7R,8E,12R,14E,16E,18E,20E,22R,24S,25R,26S)- (7681-93-8)

Product Usage

Pimaricin is a preservative for use as a coating on the surface of italian cheeses to prevent the growth of mold or yeast. It is tasteless, odorless, colorless, and does not penetrate the cheese. It is very active against virtually all molds and yeasts, but does not affect bacteria, thus not affecting the ripening and flavor improvement process of cheese. It can be applied as a dip, spray, or by other methods such as incorporation into the cheese coatings. It is used at levels ranging from 300 to 2,000 ppm.

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