據了解，這種食品酶是由非轉基因Penicillium caseifulvum菌株AE-LRF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，特別是對魚(yú)類(lèi)過(guò)敏的人。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 triacylglycerol lipase (triacylglycerol acylhydrolase; EC 3.1.1.3) is produced with the non-genetically modified Penicillium caseifulvum strain AE-LRF by Amano Enzyme Inc. The food enzyme was free from viable cells of the production organism. It 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 0.013 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate 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 69 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 5308. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. However, the Panel noted that traces of ■■■■■, used in the manufacture of the triacylglycerol lipase, may be found in the food enzyme. The Panel considered that the risk of allergic reactions upon dietary exposure could not be excluded, particularly in individuals sensitised to fish. 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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