欧盟评估转基因黑曲霉菌株ASP出产的天冬酰胺酶的平安性时候：2024-07-16 10:50来历：食物火伴网作者： 泽夕 焦点提醒：2024年7月15日，欧盟食物平安局就一种天冬酰胺酶（asparaginase）的平安性评价发布定见。 食物火伴网讯 2024年7月15日，欧盟食物平安局就一种天冬酰胺酶（asparaginase）的平安性评价发布定见。 据领会，这类食物酶是由转基因黑曲霉菌株ASP出产的，旨在用在避免食物中丙烯酰胺的构成和酵母和酵母产物的加工。 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 asparaginase (l-asparagine amidohydrolase; EC 3.5.1.1) is produced with the genetically modified Aspergillus niger strain ASP by DSM Food Specialties B.V. The genetic modifications do not give rise to safety concerns. The food enzyme was considered free from viable cells of the production organism and its DNA. The food enzyme is intended to be used in the prevention of acrylamide formation in foods and in the processing of yeast and yeast products. Dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 0.792 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 at the highest dose tested of 1038 mg TOS/kg bw per day, which when compared with the estimated dietary exposure, resulted in a margin of exposure of at least 1311. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. 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。