Journalartikel

Jahr der Veröffentlichung: 2022

Zeitschrift: EFSA Journal

Bandnummer: 20

Heftnummer: 6

eISSN: 1831-4732

DOI Link: https://doi.org/10.2903/j.efsa.2022.7359

Verlag: Wiley

Abstract: 
The food enzyme pullulanase (pullulan 6-alpha-glucanohydrolase, EC 3.2.1.41) is produced with the genetically modified Bacillus licheniformis strain NZYM-LU by Novozyme A/S. The genetic modifications did not give rise to safety concerns. The production strain has been shown to qualify for the qualified presumption of safety (QPS) status. The food enzyme was considered free from viable cells of the production organism and its DNA. It is intended to be used in brewing processes and in starch processing for production of glucose syrups and other starch hydrolysates. Since residual amounts of total organic solids (TOS) are removed by the purification steps applied during the production of glucose syrups, dietary exposure was calculated only for the brewing processes. It was estimated to be up to 0.59 mg TOS/kg body weight (bw) per day in European populations. Given the QPS status of the production strain and the lack of hazards resulting from the food enzyme manufacturing process, toxicological studies were not considered necessary. The similarity of the amino acid sequence to those of known allergens was searched and no match was found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, but the likelihood for this to occur is low. Based on the data provided, the QPS status of the production strain and the absence of issues of concern arising from the production process, the Panel concluded that the food enzyme pullulanase produced with the genetically modified B. licheniformis strain NZYM-LU does not give rise to safety concerns under the intended conditions of use. (C) 2022 Wiley-VCH Verlag GmbH & Co. KgaA on behalf of the European Food Safety Authority.

Harvard-Zitierstil: EFSA CEP Panel, Lambré, C., Baviera, J., Bolognesi, C., Cocconcelli, P., Crebelli, R., et al. (2022) Safety evaluation of the food enzyme pullulanase from the genetically modified Bacillus licheniformis strain NZYM-LU, EFSA Journal, 20(6), Article e07359. https://doi.org/10.2903/j.efsa.2022.7359

APA-Zitierstil: EFSA CEP Panel, Lambré, C., 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., Herman, L., Roos, Y., ...Chesson, A. (2022). Safety evaluation of the food enzyme pullulanase from the genetically modified Bacillus licheniformis strain NZYM-LU. EFSA Journal. 20(6), Article e07359. https://doi.org/10.2903/j.efsa.2022.7359