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欧盟评价来自一种非转基因乌曲霉菌株的α-淀粉酶的安全性-新葡京-8455.com澳门新葡京娱乐场

放大字体  缩小字体 工夫:2019-05-10 11:19 泉源:食物同伴网 作者: 可心   
中心提醒:2019年5月8日,欧盟食物安全局公布关于来自非基因乌曲霉(菌株DP‐Azb60)的α-淀粉酶(alpha‐amylase)安全性的评价效果。
  食物同伴网讯  2019年5月8日,公布关于来自非(菌株DP‐Azb60)的α-(alpha‐amylase)安全性的评价效果。
 
  据相识,食物酶α-淀粉酶(4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1)是由Danisco US 公司用乌曲霉(菌株DP‐Azb60)消费的。这类食物酶不含消费生物体的活细胞,旨在用于烘焙历程。经由评价,专家小组得出结论,这类食物酶正在预期运用条件下不会引发安全问题。
 
  局部原文报导以下:
 
  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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