食品伙伴網(wǎng)訊  2019年5月8日，歐盟食品安全局發(fā)布關(guān)于來(lái)自非基因黑曲霉（菌株DP‐Azb60）的α-淀粉酶（alpha‐amylase）安全性的評(píng)估結(jié)果。

 

　　據(jù)了解，食品酶α-淀粉酶（4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1）是由Danisco US 公司用非轉(zhuǎn)基因黑曲霉（菌株DP‐Azb60）生產(chǎn)的。這種食品酶不含生產(chǎn)生物體的活細(xì)胞，旨在用于烘焙過(guò)程。經(jīng)過(guò)評(píng)估，專家小組得出結(jié)論，這種食品酶在預(yù)期使用條件下不會(huì)引起安全問(wèn)題。

 

　　部分原文報(bào)道如下：

 

　　The food enzyme alpha‐amylase （4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1） is produced with a non‐genetically modified Aspergillus niger （strain DP‐Azb60） by Danisco US Inc. The food enzyme is free from viable cells of the production organism. The α‐amylase is intended to be used in baking processes. based on the maximum use levels, dietary exposure to the food enzyme-total organic solids （TOS） was estimated to be up to 0.503 mg TOS/kg body weight （bw） per day. Genotoxicity tests with the food enzyme did not indicate a genotoxic 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 （NOAEL） at the highest dose of 1,000 mg TOS/kg bw per day that, compared with the estimated dietary exposure, results in a sufficiently high margin of exposure （of at least 1,988）。 Similarity of the amino acid sequence to those of known allergens was searched and one match was found to Asp o 21, an alpha‐amylase from Aspergillus oryzae. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions upon dietary exposure to this food enzyme cannot be excluded, but the likelihood is considered 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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