江南-欧盟评估非转基因塔宾曲霉菌株ARO生产的内切多聚半乳糖醛酸酶和β

欧盟评估非转基因塔宾曲霉菌株ARO出产的内切多聚半乳糖醛酸酶和β-葡萄糖苷酶的平安性时候：2024-12-17 11:10来历：食物火伴网作者： 泽夕 焦点提醒：2024年12月16日，欧盟食物平安局就一种食物酶内切多聚半乳糖醛酸酶和β-葡萄糖苷酶的平安性评价发布定见。 食物火伴网讯 2024年12月16日，欧盟食物平安局就一种食物酶内切多聚半乳糖醛酸酶和 -葡萄糖苷酶的平安性评价发布定见。 据领会，这类食物酶是由非转基因塔宾曲霉菌株ARO出产的，旨在用在5种食物制造进程。 颠末评估，专家小组认为，在预期的利用前提下，不克不及解除经由过程饮食接触引发过敏反映的风险。按照所供给的数据，小组得出结论，该食物酶在预期的利用前提下不会引发平安问题。部门原文报导以下： The food enzyme containing endo-polygalacturonase and -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. 本文由食物火伴网食物资讯中间编纂，供网友参考，有任何疑问，请联系news@foodmate.net。