食品伙伴網訊  2019年1月21日，歐盟食品安全局發(fā)布關于來自轉基因枯草芽孢桿菌（XAS菌株）的食品酶1,4-β-內切木聚糖酶（endo‐1,4‐β‐xylanase）安全性的評估結果。

 

　　據了解這種食物酶擬用于烘焙過程。根據烘焙過程中推薦的最大使用量和歐盟食品安全局綜合歐洲食品消費數據庫中的個人消費數據，估計歐洲人口每天膳食暴露于食物酶-總有機固體（ TOS ）的量為0.014mg TOS / kg體重。最終專家組得出結論，在預期的使用條件下，不能排除因飲食接觸而引起過敏和誘發(fā)反應的風險，但發(fā)生的可能性很低。由于食物酶中不存在活細胞尚未得到充分證實，因此專家組無法得出這種轉基因菌株可能帶來的相關風險。

 

　　部分原文報道如下：

 

　　The food enzyme is an endo‐1,4‐β‐xylanase （4‐β‐d‐xylan xylanohydrolase; EC 3.2.1.8） produced with the genetically modified Bacillus subtilis strain XAS. Antibiotic resistance genes are present in the production organism on a self‐replicative vector. The endo‐1,4‐β‐xylanase is intended to be used in baking processes. based on the maximum use levels, dietary exposure to the food enzyme-total organic solids （TOS） was estimated to be up to 0.014 mg TOS/kg body weight （bw） per day in European populations. Genotoxicity tests did not raise 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 （NOAEL） of 55 mg TOS/kg bw per day that, compared with the estimated dietary exposure, results in a sufficiently high margin of exposure （MOE） （of at least 3,600）。 Similarity of the amino acid sequence to those of known allergens was searched and no match was 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 to occur is considered to be low. Since the absence of viable cells in the food enzyme has not been adequately demonstrated, the Panel cannot conclude on the risks associated with the possible spread of a genetically modified bacterial strain carrying antimicrobial resistance determinants.

 

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