Journal article

Publication year: 2020

Pages: 6129-

Journal: EFSA Journal

Volume number: 18

Issue number: 5

DOI Link: https://doi.org/10.2903/j.efsa.2020.6129

Publisher: Wiley

Abstract: 
The food enzyme a-amylase (1,4-alpha-D-glucan glucanohydrolase; EC 3.2.1.1) is produced with a non-genetically modified Parageobacillus thermoglucosidasius strain DP-Gzb47 by Danisco US Inc. The alpha-amylase food enzyme is intended to be used in brewing processes and distilled alcohol production. Since residual amounts of the food enzyme are removed by distillation, dietary exposure was only calculated for brewing processes. Based on the maximum use levels recommended for brewing processes, and individual data from the EFSA Comprehensive European Food Database, dietary exposure to the food enzyme-Total Organic Solids (TOS) was estimated to be up to 0.880 mg TOS/kg body weight (bw) per day in European populations. As the production strain of P. thermoglucosidasius meets the requirements for a Qualified Presumption of Safety (QPS) approach, no toxicological data are required. Similarity of the amino acid sequence to those of known allergens was searched for and no match was found. The Panel considered that under the intended conditions of use, other than distilled alcohol production, the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, but the likelihood for this to occur is considered to be 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. (C) 2020 European Food Safety Authority. EFSA Journal published by John Wiley and Sons Ltd on behalf of European Food Safety Authority.

Harvard Citation style: Silano, V., Baviera, J., Bolognesi, C., Cocconcelli, P., Crebelli, R., Gott, D., et al. (2020) Safety evaluation of the food enzyme α‐amylase from the Parageobacillus thermoglucosidasius strain DP‐Gzb47, EFSA Journal, 18(5), p. 6129. https://doi.org/10.2903/j.efsa.2020.6129

APA Citation style: Silano, V., Baviera, J., Bolognesi, C., Cocconcelli, P., Crebelli, R., Gott, D., Grob, K., Lambre, C., Lampi, E., Mengelers, M., Mortensen, A., Riviere, G., Steffensen, I., Tlustos, C., van Loveren, H., Vernis, L., Zorn, H., Glandorf, B., Herman, L., ...Chesson, A. (2020). Safety evaluation of the food enzyme α‐amylase from the Parageobacillus thermoglucosidasius strain DP‐Gzb47. EFSA Journal. 18(5), 6129. https://doi.org/10.2903/j.efsa.2020.6129