欧盟评估一种AMP 脱氨酶的安全性

 

　　据了解，这种食品酶是由非转基因鼠灰链霉菌菌株AE-DNTS生产的，旨在用于酵母加工和蘑菇提取物的生产。

 

　　经过评估，专家小组认为，在预期的使用条件下，不能排除通过饮食接触引起过敏反应的风险，但这种情况发生的可能性很低。在缺乏足够的毒理学数据的情况下，专家小组无法对来自非转基因鼠灰链霉菌菌株AE-DNTS的食品酶AMP 脱氨酶的安全性做出结论。

 

　　The food enzyme AMP deaminase (AMP aminohydrolase; EC 3.5.4.6) is produced with the non-genetically modified Streptomyces murinus strain AE-DNTS by Amano Enzyme Inc. The food enzyme is free from viable cells. It is intended to be used in yeast processing and the production of mushroom extracts. Dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 0.0004 mg TOS/kg body weight (bw) per day in European populations. The food enzyme batches, including the batch used in the toxicological studies, were not fully characterised. 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. In the absence of adequate toxicological data, the Panel could not conclude on the safety of the food enzyme AMP deaminase from the non-genetically modified Streptomyces murinus strain AE-DNTS.

 

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