據(jù)了解，這種食品酶是由非轉(zhuǎn)基因鼠灰鏈霉菌菌株AE-DNTS生產(chǎn)的，旨在用于酵母加工和蘑菇提取物的生產(chǎn)。

 

　　經(jīng)過(guò)評(píng)估，專(zhuān)家小組認(rèn)為，在預(yù)期的使用條件下，不能排除通過(guò)飲食接觸引起過(guò)敏反應(yīng)的風(fēng)險(xiǎn)，但這種情況發(fā)生的可能性很低。在缺乏足夠的毒理學(xué)數(shù)據(jù)的情況下，專(zhuān)家小組無(wú)法對(duì)來(lái)自非轉(zhuǎn)基因鼠灰鏈霉菌菌株AE-DNTS的食品酶AMP 脫氨酶的安全性做出結(jié)論。

 

　　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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