欧盟评估一种葡萄糖苷酶的安全性

　　食品伙伴网讯  2019年10月17日，欧盟食品安全局（EFSA）发布关于来自转基因菌株里氏木霉DP‐Nzh63的葡聚糖1,4-α-葡萄糖苷酶（α-Glucosidase）安全性的评估结果。

 

　　据了解，这种食品酶旨在用于蒸馏酒精生产。经过评估，专家小组得出结论，这种食品酶在预期使用条件下不会引起安全问题。

 

　　部分原文报道如下：

 

　　The food enzyme 4‐α‐d‐glucan glucohydrolase （EC 3.2.1.3） is produced with a genetically modified Trichoderma reesei DP‐Nzh63 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 glucan 1,4‐α‐glucosidase 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.

 

　　本文由食品伙伴网食品资讯中心编辑，供网友参考，欢迎转载，转载请注明出处！有任何疑问，请联系news@foodmate.net。