热门搜索:
 
当前位置: 首页 » 信息动态 » 正文

欧盟评估非转基因乳酸克鲁维酵母菌株GD-YNL生产的β-半乳糖苷酶的安全性

放大字体  缩小字体 时间:2023-02-02 14:00 来源:食品伙伴网 作者: 泽夕    浏览:212  原文:
核心提示:2023年1月20日,欧盟食品安全局就一种β-半乳糖苷酶(β-galactosidase)的安全性评价发布意见。
   食品伙伴网讯  2023年1月20日,欧盟食品安全局就一种β-半乳糖苷酶(β-galactosidase)的安全性评价发布意见。
 
  据了解,这种食品酶是由非转基因乳酸克鲁维酵母菌株GD-YNL生产的,旨在用于牛奶加工、发酵乳制品生产和乳清加工中的乳糖水解,也可用于家庭乳制品中的乳糖水解。
 
  经过评估,专家小组认为,在预期的使用条件下,不能排除饮食暴露引起过敏反应的风险,但这种可能性被认为很低。根据所提供的数据,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 β-galactosidase (β-D-galactoside galactohydrolase, EC 3.2.1.23) is produced with the non-genetically modified Kluyveromyces lactis strain GD-YNL by Godo Shusei Co., Ltd. The food enzyme is intended to be used for the hydrolysis of lactose in milk processing, production of fermented milk products and whey processing. The food enzyme is also intended for lactose hydrolysis in milk products at home. Dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 54 mg TOS/kg body weight per day in European populations. As the production strain qualifies for the qualified presumption of safety approach of safety assessment and as no issue of concern raised from the production process, no toxicological studies other than assessment of allergenicity were necessary. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel considered that, under the intended conditions of use, the risk of allergic reactions by dietary exposure cannot be excluded, but the likelihood is low. 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,有任何疑问,请联系news@foodmate.net。

本文由食品伙伴网编译,供网友参考,食品伙伴网提供欧盟、美国、英国、俄罗斯、日本、韩国、东南亚、西班牙等国家或地区的进出口合规咨询服务,欢迎垂询:0535-2129301,Email:vip@foodmate.net、news@foodmate.net.

日期:2023-02-02
 

声明:

本网转载内容均已注明出处,转载目的在于传递更多信息,并不代表本网赞同其观点和对其真实性负责。
※ 如果有侵权或其他问题,请联系电话:0535-2122172

 
[ 信息动态搜索 ]  [ 告诉好友 ]  [ 打印本文 ]  [ 关闭窗口 ]

 

 
行业相关食品资讯
 
地区相关食品资讯