欧盟评估转基因酿酒酵母菌株LALL-MA+出产的葡聚糖1，4-α-麦芽水解酶的平安性时候：2024-08-08 10:20来历：食物火伴网作者： 泽夕 焦点提醒：2024年8月5日，欧盟食物平安局就一种葡聚糖1，4-α-麦芽水解酶（glucan 1,4-α-maltohydrolas）的平安性评价发布定见。 食物火伴网讯 2024年8月5日，欧盟食物平安局就一种葡聚糖1，4- -麦芽水解酶（glucan 1,4- -maltohydrolas）的平安性评价发布定见。 据领会，这类食物酶是由转基因酿酒酵母菌株LALL-MA+出产的，旨在用在谷物和其他谷物的加工，以出产焙烤产物。 颠末评估，专家小组认为，在预期的利用前提下，不克不及解除饮食表露引发过敏和引发反映的风险，但这类环境产生的可能性很低。按照所供给的数据，评估小组得出结论，这类食物酶在预期利用前提下不会引发平安问题。部门原文报导以下： The food enzyme glucan 1,4- -maltohydrolase (4- -d-glucan -maltohydrolase; EC 3.2.1.133) is produced with the genetically modified Saccharomyces cerevisiae strain LALL-MA+ by Danstar Ferment AG. 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. It is intended to be used in the processing of cereals and other grains for production of baked products. Dietary exposure was estimated to be up to 0.014 mg TOS/kg body weight per day in European populations. Given the QPS status of the production strain and the absence of concerns resulting from the food enzyme manufacturing process, toxicity tests were considered unnecessary by the Panel. A search for the identity of the amino acid sequence of the food enzyme to known allergens was made and four matches were found, three with respiratory allergens and one with an allergen from mosquito (injected). The Panel considered that the risk of allergic reactions upon dietary exposure cannot be excluded, but the likelihood is 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. 本文由食物火伴网食物资讯中间编纂，有任何疑问，请联系news@foodmate.net。