欧盟评估扩展使用非转基因热解蛋白无氧芽孢杆菌菌株AE-TP生产的嗜热菌蛋白酶的安全性
食品伙伴网讯 2024年7月24日，欧盟食品安全局就一种食品酶嗜热菌蛋白酶（thermolysin）的安全性评价发布意见。 据了解，这种食品酶是由非转基因热解蛋白无氧芽孢杆菌菌株AE-TP生产的，旨在用于7种食品生产过程。 经过评估，专家小组得出结论，这种食品酶在预期使用条件下不会引起安全问题。部分原文报道如下： The food enzyme glucan 1,4-α-glucosidase (4-α-d-glucan glucohydrolase; EC 3.2.1.3) is produced with the non-genetically modified Rhizopus arrhizus strain AE-G by Amano Enzyme Inc. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did not give rise to safety concerns when used in one food manufacturing process. Subsequently, the applicant requested to extend its use to nine additional processes and revised the use levels. In this assessment, EFSA updated the safety evaluation of this food enzyme for uses in a total of 10 food manufacturing processes. As the food enzyme–total organic solids (TOS) is removed from the final foods in two food manufacturing processes, the dietary exposure to the food enzyme–TOS was estimated only for the remaining eight processes. Dietary exposure was up to 0.424 mg TOS/kg body weight (bw) per day in European populations. When combined with the no observed adverse effect level previously reported (1868 mg TOS/kg bw per day, the highest dose tested), the Panel derived a margin of exposure of at least 4406. based on the data provided for the previous evaluation and the margin of exposure revised in the present evaluation, the Panel concluded that this food enzyme does not give rise to safety concerns under the revised intended conditions of use.
