2021年1月7日，歐盟食品安全局就一種食品酶三酰甘油脂肪酶（ triacylglycerol lipase）的安全性評價發布意見。
據了解，這種食品酶是由轉基因黑曲霉菌株NZYM‐DB生產的，旨在用于通過酯交換生產改性油脂的過程中。
經過評估，專家小組認為，在預期的使用條件下，不能排除通過飲食接觸引起的過敏性致敏和誘發反應的風險，但這種情況發生的可能性很低。根據所提供的數據、食品酶的固定和油脂加工過程中總有機固體的去除，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問題。部分原文報道如下：
The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase EC 3.1.1.3) is produced with a genetically modified Aspergillus niger strain NZYM‐DB by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and recombinant DNA. The food enzyme is intended to be used in an immobilised form in the production of modified fats and oils by interesterification. based on the estimated use levels recommended for interesterification of fats and oils and individual data from the EFSA Comprehensive European Food Database, dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 0.75 mg TOS/kg body weight (bw) per day in European populations. 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 at the highest dose of 1,132 mg TOS/kg bw per day, which when compared with the estimated dietary exposure, results in a margin of exposure of at least 1,500. Similarity of the amino acid sequence 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 of such reactions to occur is likely to be low. based on the data provided, the immobilisation of the food enzyme and the removal of total organic solids during fats and oils processing, the Panel concluded that the 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：2021-01-08
據了解，這種食品酶是由轉基因黑曲霉菌株NZYM‐DB生產的，旨在用于通過酯交換生產改性油脂的過程中。
經過評估，專家小組認為，在預期的使用條件下，不能排除通過飲食接觸引起的過敏性致敏和誘發反應的風險，但這種情況發生的可能性很低。根據所提供的數據、食品酶的固定和油脂加工過程中總有機固體的去除，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問題。部分原文報道如下：
The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase EC 3.1.1.3) is produced with a genetically modified Aspergillus niger strain NZYM‐DB by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and recombinant DNA. The food enzyme is intended to be used in an immobilised form in the production of modified fats and oils by interesterification. based on the estimated use levels recommended for interesterification of fats and oils and individual data from the EFSA Comprehensive European Food Database, dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 0.75 mg TOS/kg body weight (bw) per day in European populations. 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 at the highest dose of 1,132 mg TOS/kg bw per day, which when compared with the estimated dietary exposure, results in a margin of exposure of at least 1,500. Similarity of the amino acid sequence 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 of such reactions to occur is likely to be low. based on the data provided, the immobilisation of the food enzyme and the removal of total organic solids during fats and oils processing, the Panel concluded that the 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：2021-01-08
