歐盟評估非轉基因塔賓麴黴菌株NL151生產的三酰甘油脂肪酶的安全性

核心提示：2024年10月10日，歐盟食品安全局就一種食品酶三酰甘油脂肪酶（triacylglycerol lipase）的安全性評價發佈意見。……（世界食品網-www.shijieshipin.com）

2024年10月10日，歐盟食品安全局就一種食品酶三酰甘油脂肪酶（triacylglycerol lipase）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NL151生產的，旨在用於6種食品生產過程。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，但這種情況發生的可能性很低。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 triacylglycerol lipase (triacylglycerol acylhydrolase; EC 3.1.1.3) is produced with the non-genetically modified Aspergillus tubingensis strain NL151 by Shin Nihon Chemical Co., Ltd. The food enzyme was free from viable cells of the production organism. It is intended to be used in six food manufacturing processes. Dietary exposure was estimated to be up to 0.278 mg total organic solids (TOS)/kg body weight (bw) 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 1669 mg TOS/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure, resulted in a margin of exposure of at least 6004. A search for homology of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel considered that, the risk of allergic reactions upon dietary exposure cannot be excluded, but the likelihood is low. 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.