欧盟评估非转基因塔宾曲霉菌株GOX生产的葡糖氧化酶的安全性

　　

　　据了解，这种食品酶是由非转基因塔宾曲霉菌株GOX生产的，旨在用于四种食品生产过程。

　　

　　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，但这种情况发生的可能性很低。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 glucose oxidase (β-d-glucose: oxygen 1-oxidoreductase, i.e. EC 1.1.3.4) is produced with the non-genetically modified Aspergillus tubingensis strain GOX by DSM Food Specialties. The food enzyme was free from viable cells of the production organism. It is intended to be used in four food manufacturing processes. Dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 1.555 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate 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 2000 mg TOS/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure, resulted in a margin of exposure of at least 1286. A search for the homology of the amino acid sequence of the glucose oxidase to known allergens was made, and one match with a contact allergen was found. The Panel considered that a risk of allergic reactions upon dietary exposure to the food enzyme 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.

　　

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