2021年2月19日，歐盟食品安全局就一種麥芽糖α-淀粉酶（dextranase）的安全性評價發布意見。
據了解，這種食品酶是由釀酒酵母菌株LALL‐MA生產的，旨在用于烘焙加工中。
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 maltogenic α‐amylase (4‐α‐d‐glucan α‐maltohydrolase; EC 3.2.1.133) is produced with the genetically modified Saccharomyces cerevisiae strain LALL‐MA by Lallemand Baking Solutions. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA. The food enzyme is intended to be used in baking processes. based on the maximum use level recommended for the baking processes and individual data from the EFSA Comprehensive European Food Consumption Database, dietary exposure was estimated to be up to 0.059 mg total organic solids (TOS)/kg body weight per day in European populations. As the production strain of S. cerevisiae meets the requirements for a Qualified Presumption of Safety (QPS) approach, no toxicological data are required. Similarity of the amino acid sequence of the food enzyme to those of known allergens was searched and six matches were 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 for this to occur 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，有任何疑問，請聯系news@foodmate.net。
日期：2021-02-20
據了解，這種食品酶是由釀酒酵母菌株LALL‐MA生產的，旨在用于烘焙加工中。
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 maltogenic α‐amylase (4‐α‐d‐glucan α‐maltohydrolase; EC 3.2.1.133) is produced with the genetically modified Saccharomyces cerevisiae strain LALL‐MA by Lallemand Baking Solutions. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA. The food enzyme is intended to be used in baking processes. based on the maximum use level recommended for the baking processes and individual data from the EFSA Comprehensive European Food Consumption Database, dietary exposure was estimated to be up to 0.059 mg total organic solids (TOS)/kg body weight per day in European populations. As the production strain of S. cerevisiae meets the requirements for a Qualified Presumption of Safety (QPS) approach, no toxicological data are required. Similarity of the amino acid sequence of the food enzyme to those of known allergens was searched and six matches were 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 for this to occur 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，有任何疑問，請聯系news@foodmate.net。
日期：2021-02-20
