據(jù)了解，這種食品酶是由非轉(zhuǎn)基因Aspergillus pallidofulvus菌株AE-DN生產(chǎn)的，旨在用于酵母和酵母產(chǎn)品的加工。

 

　　經(jīng)過評估，專家小組認為，在預(yù)期的使用條件下，不能排除通過飲食接觸引起過敏反應(yīng)的風險，但這種情況發(fā)生的可能性很低。根據(jù)所提供的數(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引起安全問題。部分原文報道如下：

 

　　The food enzyme AMP deaminase (AMP aminohydrolase; EC 3.5.4.6) is produced with the non-genetically modified Aspergillus pallidofulvus strain AE-DN by Amano Enzyme Inc. The food enzyme was free from viable cells of the production organism. It is intended to be used in the processing of yeast and yeast products. Dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 0.030 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 152 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 5067. A search for the homology of the amino acid sequence of the AMP deaminase to known allergens was made and no match was found. The Panel considered that a risk of allergic reactions upon dietary exposure to the food enzyme cannot be excluded, but that 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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