欧盟评估一种来自转基因地衣芽孢杆菌菌株的麦芽糖淀粉酶的安全性

　　食品伙伴网讯  2020年1月17日，欧盟食品安全局（EFSA）就一种食品酶麦芽糖淀粉酶（ maltogenic amylase ）的安全性发表科学意见。

 

　　据了解，这种食品酶是Danisco US Inc.使用转基因地衣芽孢杆菌（Bacillus licheniformis）DP‐Dzr50菌株生产的，旨在用于蒸馏酒精生产、生产葡萄糖浆的淀粉加工、烘焙和酿造过程中。经过评估，评估小组得出结论，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 maltogenic amylase （glucan 1,4‐α‐maltohydrolase; EC 3.2.1.133） is produced with the genetically modified Bacillus licheniformis strain DP‐Dzr50 by Danisco US Inc. The production strain of the food enzyme contains multiple copies of a known antimicrobial resistance gene. However, based on the absence of viable cells and DNA from the production organism in the food enzyme, this is not considered to be a risk. The food enzyme is intended to be used in distilled alcohol production, starch processing for the production of glucose syrups, baking and brewing processes. Since residual amounts of the food enzyme are removed by distillation and starch processing, no dietary exposure was calculated for these processes. based on the maximum use levels recommended for baking and brewing 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 0.199 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.

 

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