據(jù)了解，這種食品酶是由轉(zhuǎn)基因地衣芽孢桿菌菌株DP‐Dzb52生產(chǎn)的，旨在用于淀粉加工中，用于生產(chǎn)葡萄糖漿和蒸餾酒精，以及用于釀造工藝過程中。

 

　　經(jīng)過評(píng)估，專家小組認(rèn)為，在預(yù)期的使用條件下，在蒸餾酒精生產(chǎn)中可以排除過敏反應(yīng)和誘發(fā)反應(yīng)的風(fēng)險(xiǎn)，當(dāng)該酶用于淀粉加工和釀造時(shí)，這種風(fēng)險(xiǎn)被認(rèn)為較低。根據(jù)提供的數(shù)據(jù)，小組得出結(jié)論，該食品酶在預(yù)期的使用條件下不會(huì)引起安全隱患。部分原文報(bào)道如下：

 

　　The food enzyme α‐amylase (1,4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the genetically modified Bacillus licheniformis strain DP‐Dzb52 by Danisco US Inc. The production strain contains multiple copies of an 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 α‐amylase is intended to be used in starch processing for the production of glucose syrups, brewing processes and distilled alcohol production. Since residual amounts of the food enzyme are removed by the purification steps applied during the production of glucose syrups and distillation, no dietary exposure was calculated. based on the maximum use levels recommended for the brewing processes and individual data from the EFSA Comprehensive European Food Consumption Database, dietary exposure to the enzyme–total organic solids (TOS) was estimated to be up to 0.145 TOS/kg body weight per day in European populations. The toxicity studies were carried out with another α‐amylase from B. licheniformis strain DP‐Dzb54, considered by the Panel as a suitable substitute. Toxicological tests indicated that there was no concern with respect to genotoxicity or systemic toxicity. A no observed adverse effect level was identified in rats which, compared with the dietary exposure, results in a margin of exposure of at least 750. A search for similarity of the amino acid sequence to known allergens was made and one match was found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions can be excluded in distilled alcohol production and is considered low when the enzyme is used in starch processing and brewing. 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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