据了解，这种食品酶是由非转基因曲霉属菌株ASNSC生产的，旨在用于4种食品生产过程。
经过评估，专家小组认为，在预期的使用条件下，不能排除通过饮食接触引起过敏反应的风险。根据所提供的数据，小组得出结论，该食品酶在预期的使用条件下不会引起安全问题。部分原文报道如下：
The food enzyme containing endo-polygalacturonase (1,4-α-d-galacturonan glycanohydrolase; EC 3.2.1.15), pectinesterase (pectin pectylhydrolase; EC 3.1.1.11), pectin lyase (1,4-6-O-methyl-α-d-galacturonan lyase; EC 4.2.2.10) and arabinan endo-1,5-α-l-arabinanase (5-α-l-arabinan 5-α-l-arabinanohydrolase; EC 3.2.1.99) activities is produced with the non-genetically modified Aspergillus sp. strain ASNSC by Advanced Enzyme Technologies Ltd. The food enzyme was considered free from viable cells of the production strain. The applicant proposed the use of the food enzyme in four food manufacturing processes. Since one activity is not allowed in fruit juice production in the European Union and residual amounts of food enzyme–total organic solids (TOS) are removed in one process, dietary exposure was calculated for the remaining two food manufacturing processes. It was estimated to be up to 2.179 mg 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 708 mg TOS/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure, resulted in a margin of exposure of at least 325. A search for the homology of the amino acid sequences of pectinesterase and pectin lyase to known allergens was made and no match was found. No information was provided for the two other declared activities; however, considering that the production strain belongs to an Aspergillus species, matches with allergenic polygalacturonases are expected. The Panel considered that, under the intended conditions of use, a risk of allergic reactions upon dietary exposure 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, in three food manufacturing processes (excluding the use in the production of juices).
本文由食品伙伴网食品资讯中心编辑，供网友参考，有任何疑问，请联系news@foodmate.net。
