據了解，這種食品酶是由非轉基因瓜納卡斯特青霉菌株AE-GLY生產(chǎn)的，旨在用于4種食品生產(chǎn)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 β-glucosidase (β-D-glucoside glucohydrolase; EC 3.2.1.21) is produced with the non-genetically modified Penicillium guanacastense strain AE-GLY by Amano Enzyme Inc. The food enzyme is intended to be used in four food manufacturing processes. Dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 4.054 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 of 943 mg TOS/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure, resulted in a margin of exposure of at least 233. 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 the risk of allergic reactions by 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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