江南-欧盟评估转基因里氏木霉菌株AR

欧盟评估转基因里氏木霉菌株AR-577出产的果聚糖β-果糖苷酶的平安性时候：2024-12-18 11:00来历：食物火伴网作者： 泽夕 焦点提醒：2024年12月17日，欧盟食物平安局就一种食物酶果聚糖β-果糖苷酶（fructan β-fructosidase）的平安性评价发布定见。 食物火伴网讯 2024年12月17日，欧盟食物平安局就一种食物酶果聚糖 -果糖苷酶（fructan -fructosidase）的平安性评价发布定见。 据领会，这类食物酶是由转基因里氏木霉菌株AR-577出产的，旨在用在谷物加工，以出产焙烤产物和非焙烤的谷物基产物。 颠末评估，专家小组得出结论，该食物酶在预期的利用前提下不会引发平安问题。部门原文报导以下： The food enzyme fructan -fructosidase ( -d-fructan fructohydrolase; EC 3.2.1.80) is produced with the genetically modified Trichoderma reesei strain AR-577 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA. The food enzyme is intended to be used in the processing of cereals and other grains for the production of baked products and cereal-based products other than baked. Dietary exposure was estimated to be up to 0.181 mg total organic solids (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 1000 mg TOS/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure, results in a margin of exposure of at least 5495. A search for homology of the amino acid sequence of the food enzyme to known allergens was made and no match was found. A known source of food allergens was used in the food enzyme manufacturing process. The Panel considered that the risk of allergic reactions upon dietary exposure cannot be excluded but 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. 本文由食物火伴网食物资讯中间编纂，供网友参考，有任何疑问，请联系news@foodmate.net。