欧盟评估扩展使用非转基因琉球曲霉菌株AE-L生产的三酰脂肪酶的安全性
食品伙伴网讯 2024年7月31日，欧盟食品安全局就一种食品酶三酰脂肪酶的安全性评价发布意见。 据了解，这种食品酶是由非转基因琉球曲霉菌株AE-L生产的，旨在用于5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 triacylglycerol lipase (triacylglycerol acylhydrolase; EC 3.1.1.3) is produced with the non-genetically modified Aspergillus luchuensis strain AE-L 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 has requested to extend its use to include four additional processes and to revise the previous use level. In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of five food manufacturing processes. The dietary exposure to the food enzyme-total organic solids (TOS) was calculated to be up to 0.458 mg TOS/kg body weight (bw) per day in European populations. When combined with the no observed adverse effect level previously reported (1726 mg TOS/kg bw per day, the highest dose tested), the Panel derived a revised margin of exposure of at least 3769. based on the data provided for the previous evaluation and the revised margin of exposure 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.
