欧盟评估一种海藻糖酶的安全性

　　食品伙伴网讯  据欧盟食品安全局（EFSA）消息，2019年7月25日，欧盟食品安全局就来自转基因里氏木霉菌株DP‐Nzs51的海藻糖酶（α，α‐海藻糖酶葡萄糖水解酶，EC 3.2.1.28）（ trehalase （α，α‐trehalase glucohydrolase, EC 3.2.1.28）的安全性评价发布意见。

 

　　据了解，里氏木霉菌株DP‐Nzs51产生的海藻糖酶旨在用于蒸馏酒精生产中。经过评估，评估小组认为在预期使用条件下这种食品酶不会引起安全问题。

 

　　部分原文报道如下：

 

　　The food enzyme trehalase （α，α‐trehalase glucohydrolase, EC 3.2.1.28） is produced with a genetically modified Trichoderma reesei DP‐Nzs51 by Danisco US Inc. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and recombinant DNA. The trehalase is intended to be used in distilled alcohol production. Since residual amounts of total organic solids are removed by distillation （> 99%）， toxicological data were not considered necessary and dietary exposure was not calculated. Similarity of the amino acid sequence to those of known allergens was searched and no matches were found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure can 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.

 

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