2021年1月6日，歐盟食品安全局就一種食品酶纖維素酶（cellulase）的安全性評價發布意見。
據了解，這種食品酶是由非轉基因繩狀青霉菌株DP‐Lzc35生產的，旨在用于蒸餾酒精的生產，烘烤和釀造過程。
經過評估，專家小組認為，在預期的使用條件下，不能排除飲食暴露引起過敏和誘發反應的風險，但這種情況發生的可能性很低。根據提供的數據，小組得出結論，該食品酶在預期的使用條件下不會引起安全隱患。部分原文報道如下：
The food enzyme cellulase (4‐(1,3;1,4)‐β‐d‐glucan 4‐glucanohydrolase; EC 3.2.1.4) is produced with the non‐genetically modified Penicillium funiculosum strain Lzc35 by Danisco US Inc. The cellulase is intended to be used in distilled alcohol production, baking and brewing processes. Since residual amounts of total organic solids (TOS) are removed by distillation, dietary exposure was only calculated for baking and brewing processes. based on the proposed maximum use levels, dietary exposure to the food enzyme–TOS was estimated to be up to 0.416 mg TOS/kg body weight (bw) per day. Genotoxicity tests did not raise 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 84 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 200. Similarity of the amino acid sequence of the food enzyme to those of known allergens was searched and no match was found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, but the likelihood is considered to be 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.
本文由食品伙伴網食品資訊中心編輯，供網友參考，歡迎轉載，轉載請注明出處！有任何疑問，請聯系news@foodmate.net。
日期：2021-01-07
據了解，這種食品酶是由非轉基因繩狀青霉菌株DP‐Lzc35生產的，旨在用于蒸餾酒精的生產，烘烤和釀造過程。
經過評估，專家小組認為，在預期的使用條件下，不能排除飲食暴露引起過敏和誘發反應的風險，但這種情況發生的可能性很低。根據提供的數據，小組得出結論，該食品酶在預期的使用條件下不會引起安全隱患。部分原文報道如下：
The food enzyme cellulase (4‐(1,3;1,4)‐β‐d‐glucan 4‐glucanohydrolase; EC 3.2.1.4) is produced with the non‐genetically modified Penicillium funiculosum strain Lzc35 by Danisco US Inc. The cellulase is intended to be used in distilled alcohol production, baking and brewing processes. Since residual amounts of total organic solids (TOS) are removed by distillation, dietary exposure was only calculated for baking and brewing processes. based on the proposed maximum use levels, dietary exposure to the food enzyme–TOS was estimated to be up to 0.416 mg TOS/kg body weight (bw) per day. Genotoxicity tests did not raise 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 84 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 200. Similarity of the amino acid sequence of the food enzyme to those of known allergens was searched and no match was found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, but the likelihood is considered to be 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.
本文由食品伙伴網食品資訊中心編輯，供網友參考，歡迎轉載，轉載請注明出處！有任何疑問，請聯系news@foodmate.net。
日期：2021-01-07
