Journalartikel
Autorenliste: Silano, V; Baviera, JMB; Bolognesi, C; Brüschweiler, BJ; Cocconcelli, PS; Crebelli, R; Gott, DM; Grob, K; Lampi, E; Mortensen, A; Riviere, G; Steffensen, IL; Tlustos, C; Van Loveren, H; Vernis, L; Zorn, H; Herman, L; Jany, KD; Aguilera, J; Aguilera-Gomez, M; Andryszkiewicz, M; Arcella, D; Gomes, A; Kovalkovicova, N; Liu, Y; Chesson, A
Jahr der Veröffentlichung: 2019
Seiten: 5550-
Zeitschrift: EFSA Journal
Bandnummer: 17
Heftnummer: 1
DOI Link: https://doi.org/10.2903/j.efsa.2019.5550
Verlag: Wiley
Abstract:
The food enzyme is an endo-1,4--xylanase (4--d-xylan xylanohydrolase; EC 3.2.1.8) produced with the genetically modified Bacillussubtilis strain XAS. Antibiotic resistance genes are present in the production organism on a self-replicative vector. The endo-1,4--xylanase is intended to be used in baking processes. Based on the maximum use levels, dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 0.014mg 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 Panelidentified a no-observed-adverse-effect level (NOAEL) of 55mg TOS/kg bw per day that, compared with the estimated dietary exposure, results in a sufficiently high margin of exposure (MOE) (of at least 3,600). Similarity of the amino acid sequence to those of known allergens was searched and no match was found. The Panelconsidered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, but the likelihood to occur is considered to be low. Since the absence of viable cells in the food enzyme has not been adequately demonstrated, the Panelcannot conclude on the risks associated with the possible spread of a genetically modified bacterial strain carrying antimicrobial resistance determinants.
Zitierstile
Harvard-Zitierstil: Silano, V., Baviera, J., Bolognesi, C., Brüschweiler, B., Cocconcelli, P., Crebelli, R., et al. (2019) Safety evaluation of the food enzyme endo-1,4-β-xylanase from Bacillussubtilis (strain XAS), EFSA Journal, 17(1), p. 5550. https://doi.org/10.2903/j.efsa.2019.5550
APA-Zitierstil: Silano, V., Baviera, J., Bolognesi, C., Brüschweiler, B., Cocconcelli, P., Crebelli, R., Gott, D., Grob, K., Lampi, E., Mortensen, A., Riviere, G., Steffensen, I., Tlustos, C., Van Loveren, H., Vernis, L., Zorn, H., Herman, L., Jany, K., Aguilera, J., ...Chesson, A. (2019). Safety evaluation of the food enzyme endo-1,4-β-xylanase from Bacillussubtilis (strain XAS). EFSA Journal. 17(1), 5550. https://doi.org/10.2903/j.efsa.2019.5550
