米兰-欧盟评估非转基因解淀粉芽孢杆菌菌株AE

欧盟评估非转基因解淀粉芽孢杆菌菌株AE-BAA出产的α-淀粉酶的平安性时候：2024-11-12 09:37来历：食物火伴网作者： 泽夕 焦点提醒：2024年11月11日，欧盟食物平安局就一种α-淀粉酶（α-amylase）的平安性评价发布定见。 食物火伴网讯 2024年11月11日，欧盟食物平安局就一种 -淀粉酶（ -amylase）的平安性评价发布定见。 据领会，这类食物酶是由非转基因解淀粉芽孢杆菌菌株AE-BAA出产的，旨在用在八种食物出产进程。 颠末评估，专家小组认为，在预期的利用前提下，不克不及解除饮食表露引发过敏反映的风险。按照所供给的数据，评估小组得出结论，这类食物酶在预期利用前提下不会引发平安问题。部门原文报导以下： The food enzyme -amylase (4- -d-glucan glucanohydrolase; EC 3.2.1.1) is produced with the non-genetically modified microorganism Bacillus amyloliquefaciens strain AE-BAA by Amano Enzyme Inc. The food enzyme is intended to be used in eight food manufacturing processes. Since residual amounts of food enzyme total organic solids (TOS) are removed in two processes, dietary exposure was calculated only for the remaining six food manufacturing processes. It was estimated to be up to 0.842?mg TOS/kg body weight per day in European populations. The production strain of the food enzyme fulfils the requirements for the qualified presumption of safety (QPS) approach to safety assessment. Consequently, in the absence of other concerns, the Panel considered that toxicological studies were not needed for the safety assessment of this food enzyme. A search for the homology of the amino acid sequence of the food enzyme to known allergens was made and one match with a respiratory allergen was found. Known sources of food allergens were used in the manufacturing process, and the Panel considered that the risk of allergic reactions upon dietary exposure to this food enzyme cannot be excluded. 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，有任何疑问，请联系news@foodmate.net。