2021年5月12日，歐盟食品安全局就一種具有葡聚糖1,4-α-葡萄糖苷酶和α-淀粉酶活性的食品酶的安全性評價發布意見。
據了解，這種食品酶是由轉基因黑曲霉菌株NZYM‐BX生產的，旨在用于淀粉的加工、葡萄糖漿和蒸餾酒精的生產中。
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。根據所提供的數據，專家小組的結論是，在預期的使用條件下，這種食品酶不會引起安全問題。部分原文報道如下：
The food enzyme with glucan 1,4‐α‐glucosidase (EC 3.2.1.3) and α‐amylase (EC 3.2.1.1) activities is produced with the genetically modified strain of Aspergillus niger NZYM‐BX by Novozymes A/S. 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 starch processing for the production of glucose syrups and distilled alcohol. Since residual amounts of total organic solids are removed by distillation and by the purification steps applied during the production of glucose syrups, dietary exposure was not calculated. Genotoxicity tests did not raise a safety concern. The repeated dose 90‐day oral toxicity study in rats made with a substitute enzyme was not considered suitable. However, since no exposure was expected from the intended uses, this study was not considered necessary. Similarity of the amino acid sequence of the food enzyme to those of known allergens was searched and two 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 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：2021-05-13
據了解，這種食品酶是由轉基因黑曲霉菌株NZYM‐BX生產的，旨在用于淀粉的加工、葡萄糖漿和蒸餾酒精的生產中。
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。根據所提供的數據，專家小組的結論是，在預期的使用條件下，這種食品酶不會引起安全問題。部分原文報道如下：
The food enzyme with glucan 1,4‐α‐glucosidase (EC 3.2.1.3) and α‐amylase (EC 3.2.1.1) activities is produced with the genetically modified strain of Aspergillus niger NZYM‐BX by Novozymes A/S. 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 starch processing for the production of glucose syrups and distilled alcohol. Since residual amounts of total organic solids are removed by distillation and by the purification steps applied during the production of glucose syrups, dietary exposure was not calculated. Genotoxicity tests did not raise a safety concern. The repeated dose 90‐day oral toxicity study in rats made with a substitute enzyme was not considered suitable. However, since no exposure was expected from the intended uses, this study was not considered necessary. Similarity of the amino acid sequence of the food enzyme to those of known allergens was searched and two 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 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：2021-05-13
