據了解，這種食品酶是由轉基因貝萊斯芽孢桿菌菌株AR-112生產(chǎn)的，旨在用于烘焙過(guò)程。

 

　　經(jīng)過(guò)評估，專(zhuān)家小組認為，在預期的使用條件下，不能排除通過(guò)飲食接觸引起過(guò)敏反應的風(fēng)險，但這種情況發(fā)生的可能性很低。根據所提供的數據，小組得出結論，該食品酶在預期的使用條件下不會(huì )引起安全問(wèn)題。部分原文報道如下：

 

　　The food enzyme endo-1,4-β-xylanase (4-β-d-xylan xylanohydrolase, EC 3.2.1.8) is produced with the genetically modified Bacillus velezensis strain AR-112 by AB Enzymes GmbH. 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. It is intended to be used in baking processes. Dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 0.024 mg TOS/kg body weight (bw) per day in European populations. As the production strain B. velezensis strain AR-112 meets the requirements for the qualified presumption of safety (QPS) approach to safety assessment and no issue of concern arose from the production process, no toxicological data are required. 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, under the intended conditions of use, 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.

 

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