2023年10月11日，歐盟食品安全局就一種α-淀粉酶（α-amylase）的安全性評(píng)價(jià)發(fā)布意見。
據(jù)了解，這種食品酶是由非轉(zhuǎn)基因解淀粉芽孢桿菌菌株LMG-S 32676生產(chǎn)的，旨在用于六種食品制造過程：烘焙過程、釀造過程、蒸餾酒精生產(chǎn)、生產(chǎn)葡萄糖漿和其他淀粉水解產(chǎn)物的淀粉加工、精制糖和未精制糖生產(chǎn)以及酵母加工。
經(jīng)過評(píng)估，專家小組認(rèn)為，在預(yù)期的使用條件下（蒸餾酒精生產(chǎn)除外），不能排除飲食暴露引起過敏反應(yīng)的風(fēng)險(xiǎn)，但這種可能性被認(rèn)為很低。根據(jù)所提供的數(shù)據(jù)，評(píng)估小組得出結(jié)論，這種食品酶在預(yù)期使用條件下不會(huì)引起安全問題。部分原文報(bào)道如下：
The food enzyme α-amylase (4-α-d-glucan glucanohydrolase; EC 3.2.1.1) is produced with the non-genetically modified microorganism Bacillus amyloliquefaciens strain LMG-S 32676 by Enmex SA de CV, a Kerry Company. The food enzyme under assessment is intended to be used in six food manufacturing processes: baking processes, brewing processes, distilled alcohol production, starch processing for the production of glucose syrups and other starch hydrolysates, refined and unrefined sugar production and yeast processing. Since residual amounts of total organic solids (TOS) are removed in distilled alcohol production and starch processing for glucose syrups production and other starch hydrolysates, the dietary exposure estimation was made only for the remaining four food processes. It was estimated to be up to 2.998 mg TOS/kg body weight per day in European populations. The production strain meets the requirements for the QPS approach. As no concerns arising from the manufacturing process were identified, the Panel considered that toxicological tests were not needed for the assessment of this food enzyme. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and two matches with respiratory allergens were found. The Panel considered that a risk of allergic reactions upon dietary exposure to this food enzyme cannot be excluded (except for distilled alcohol production), 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.
據(jù)了解，這種食品酶是由非轉(zhuǎn)基因解淀粉芽孢桿菌菌株LMG-S 32676生產(chǎn)的，旨在用于六種食品制造過程：烘焙過程、釀造過程、蒸餾酒精生產(chǎn)、生產(chǎn)葡萄糖漿和其他淀粉水解產(chǎn)物的淀粉加工、精制糖和未精制糖生產(chǎn)以及酵母加工。
經(jīng)過評(píng)估，專家小組認(rèn)為，在預(yù)期的使用條件下（蒸餾酒精生產(chǎn)除外），不能排除飲食暴露引起過敏反應(yīng)的風(fēng)險(xiǎn)，但這種可能性被認(rèn)為很低。根據(jù)所提供的數(shù)據(jù)，評(píng)估小組得出結(jié)論，這種食品酶在預(yù)期使用條件下不會(huì)引起安全問題。部分原文報(bào)道如下：
The food enzyme α-amylase (4-α-d-glucan glucanohydrolase; EC 3.2.1.1) is produced with the non-genetically modified microorganism Bacillus amyloliquefaciens strain LMG-S 32676 by Enmex SA de CV, a Kerry Company. The food enzyme under assessment is intended to be used in six food manufacturing processes: baking processes, brewing processes, distilled alcohol production, starch processing for the production of glucose syrups and other starch hydrolysates, refined and unrefined sugar production and yeast processing. Since residual amounts of total organic solids (TOS) are removed in distilled alcohol production and starch processing for glucose syrups production and other starch hydrolysates, the dietary exposure estimation was made only for the remaining four food processes. It was estimated to be up to 2.998 mg TOS/kg body weight per day in European populations. The production strain meets the requirements for the QPS approach. As no concerns arising from the manufacturing process were identified, the Panel considered that toxicological tests were not needed for the assessment of this food enzyme. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and two matches with respiratory allergens were found. The Panel considered that a risk of allergic reactions upon dietary exposure to this food enzyme cannot be excluded (except for distilled alcohol production), 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.
