摘要：The food enzyme containing endo-polygalacturonase and β-glucosidase (EC 3.2.1.15 and EC 3.2.1.21) is produced with the non-genetic

核心提示：2024年12月16日，欧盟食品安全局就一种食品酶内切多聚半乳糖醛酸酶和β-葡萄糖苷酶的安全性评价发布意见。……（世界食品网-www.shijieshipin.com）

2024年12月16日，欧盟食品安全局就一种食品酶内切多聚半乳糖醛酸酶和β-葡萄糖苷酶的安全性评价发布意见。
据了解，这种食品酶是由非转基因塔宾曲霉菌株ARO生产的，旨在用于5种食品制造过程。
经过评估，专家小组认为，在预期的使用条件下，不能排除通过饮食接触引起过敏反应的风险。根据所提供的数据，小组得出结论，该食品酶在预期的使用条件下不会引起安全问题。部分原文报道如下：
The food enzyme containing endo-polygalacturonase and β-glucosidase (EC 3.2.1.15 and EC 3.2.1.21) is produced with the non-genetically modified Aspergillus tubingensis strain ARO by DSM Food Specialties B.V. The food enzyme was free from viable cells of the production organism. It is intended to be used in five food manufacturing processes. Dietary exposure was estimated to be up to 0.609 mg total organic solids (TOS)/kg body weight 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 of 2217 mg TOS/kg bw per day, the highest dose tested, resulting in a margin of exposure of at least 3640. A search for the homology of the amino acid sequence of the food enzymes to known allergens was made and four matches with food allergens and 22 matches with respiratory allergens were found. Known sources of food allergens were used in the food enzyme manufacturing process. The Panel considered that the risk of allergic reactions upon dietary exposure cannot be excluded. 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.

来源：食品世界