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欧盟评估米黑根毛霉菌株DSM 29547生产的粘蛋白酶的安全性

放大字体  缩小字体 时间:2022-08-12 10:05 来源:食品伙伴网 作者: 泽夕   
   食品伙伴网讯  2022年8月11日,欧盟食品安全局就一种粘蛋白酶(mucorpepsin)的安全性评价发布意见。
  据了解,这种食品酶是由米黑根毛霉菌株DSM 29547生产的,旨在用于奶酪生产的乳制品加工中。
  The food enzyme mucorpepsin (EC is produced with the non-genetically modified Rhizomucor miehei strain DSM 29547 by Chr. Hansen. The food enzyme is free from viable cells of the production organism. It is intended to be used in dairy processing for cheese production. The dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 0.26 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 a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 618 mg TOS/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure, results in a margin of exposure of at least 2,400. A search for similarity of the amino acid sequence of the food enzyme to known allergens was made and three matches were 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 is considered low except for individuals sensitised to mustard proteins, but this risk will not exceed that of mustard consumption. 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.
 地区: 国外 欧盟
 行业: 食品检测 进出口
 标签: 霉菌 欧盟食品安全局 蛋白酶
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