欧盟评估一种三酰基甘油脂肪酶的安全性

　　食品伙伴网讯  据欧盟食品安全局（EFSA）消息，2019年10月22日，欧盟食品安全局就来自转基因里氏木霉菌株RF10625的三酰基甘油脂肪酶（Triacylglycerol Lipase）的安全性评价发布意见。

 

　　据了解，这种三酰基甘油脂肪酶旨在用于烘焙过程和谷物加工过程中。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 cellulase （4‐（1,3;1,4）‐beta‐D‐glucan 4‐glucanohydrolase; EC 3.2.1.4） is produced with the genetically modified Trichoderma reesei strain DP‐Nzc36 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 food enzyme is intended to be used in distilled alcohol production, starch processing for the production of glucose syrups and brewing processes. Since residual amounts of the food enzyme are removed by distillation and starch processing, no dietary exposure was calculated for these food processes. based on the maximum use levels recommended for brewing processes and individual data from the EFSA Comprehensive European Food Database, dietary exposure to the food enzyme‐total organic solids （TOS） was estimated to be up to 0.131 mg TOS/kg body weight （bw） per day. Genotoxicity tests did not raise 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 at least 97.6 mg TOS/kg bw per day which, compared to the estimated dietary exposure, results in a margin of exposure of at least 745.

 

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