歐盟評估非轉基因塔賓麴黴菌株ARO生產的內切多聚半乳糖醛酸酶和β-葡萄糖苷酶的安全性

核心提示：2024年12月16日，歐盟食品安全局就一種食品酶內切多聚半乳糖醛酸酶和β-葡萄糖苷酶的安全性評價發佈意見。……（世界食品網-www.shijieshipin.com）

2024年12月16日，歐盟食品安全局就一種食品酶內切多聚半乳糖醛酸酶和β-葡萄糖苷酶的安全性評價發佈意見。據瞭解，這種食品酶是由非轉基因塔賓麴黴菌株ARO生產的，旨在用於5種食品製造過程。經過評估，專家小組認爲，在預期的使用條件下，不能排除通過飲食接觸引起過敏反應的風險。根據所提供的數據，小組得出結論，該食品酶在預期的使用條件下不會引起安全問題。部分原文報道如下：The food enzyme containing endo-polygalacturonase and β-glucosidase (EC 3.2.1.15 and EC 3.2.1.21) is produced with the non-genetically modified Aspergillus tubingensis strain ARO by DSM Food Specialties B.V. The food enzyme was free from viable cells of the production organism. It is intended to be used in five food manufacturing processes. Dietary exposure was estimated to be up to 0.609 mg total organic solids (TOS)/kg body weight per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by means of a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 2217 mg TOS/kg bw per day, the highest dose tested, resulting in a margin of exposure of at least 3640. A search for the homology of the amino acid sequence of the food enzymes to known allergens was made and four matches with food allergens and 22 matches with respiratory allergens were found. Known sources of food allergens were used in the food enzyme manufacturing process. The Panel considered that the risk of allergic reactions upon dietary exposure cannot be excluded. based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns, under the intended conditions of use.