Journalartikel
Autorenliste: EFSA CEP Panel; Lambré, Claude; Barat Baviera, José Manuel; Bolognesi, Claudia; Cocconcelli, Pier Sandro; Crebelli, Riccardo; Gott, David Michael; Grob, Konrad; Lampi, Evgenia; Mengelers, Marcel; Mortensen, Alicja; Rivière, Gilles; Steffensen, Inger-Lise; Tlustos, Christina; Van Loveren, Henk; Vernis, Laurence; Zorn, Holger; Roos, Yrjö; Aguilera, Jaime; Andryszkiewicz, Magdalena; Kovalkovicova, Natalia; Liu, Yi; Marini, Eleonora; Chesson, Andrew
Jahr der Veröffentlichung: 2024
Zeitschrift: EFSA Journal
Bandnummer: 22
Heftnummer: 3
eISSN: 1831-4732
DOI Link: https://doi.org/10.2903/j.efsa.2024.8606
Verlag: Wiley
Abstract:
The food enzyme alpha-galactosidase (alpha-d-galactoside galactohydrolase; EC 3.2.1.22) is produced with the genetically modified Saccharomyces cerevisiae strain CBS 615.94 by Kerry Ingredients & Flavours Ltd. The production strain of the food enzyme contains multiple copies of a known antimicrobial resistance gene. However, based on the absence of viable cells and DNA from the production organism in the food enzyme, this is not considered to be a risk. As no other concerns arising from the genetically modified microbial source or from the manufacturing process have been identified, the Panel considered that toxicological tests were not needed for the assessment of this food enzyme. The food enzyme is intended to be used in guar gum processing. The dietary exposure was estimated to be up to 0.828 mg TOS/kg body weight per day in European populations. 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 a 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.
Zitierstile
Harvard-Zitierstil: EFSA CEP Panel, Lambré, C., Barat Baviera, J., Bolognesi, C., Cocconcelli, P., Crebelli, R., et al. (2024) Safety evaluation of the food enzyme α-galactosidase from the genetically modified Saccharomyces cerevisiae strain CBS 615.94, EFSA Journal, 22(3), Article e8606. https://doi.org/10.2903/j.efsa.2024.8606
APA-Zitierstil: EFSA CEP Panel, Lambré, C., Barat Baviera, J., Bolognesi, C., Cocconcelli, P., Crebelli, R., Gott, D., Grob, K., Lampi, E., Mengelers, M., Mortensen, A., Rivière, G., Steffensen, I., Tlustos, C., Van Loveren, H., Vernis, L., Zorn, H., Roos, Y., Aguilera, J., ...Chesson, A. (2024). Safety evaluation of the food enzyme α-galactosidase from the genetically modified Saccharomyces cerevisiae strain CBS 615.94. EFSA Journal. 22(3), Article e8606. https://doi.org/10.2903/j.efsa.2024.8606
