全球热资讯！欧盟评估非转基因酿酒酵母菌株INV生产的β-呋喃果糖苷酶的安全性

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    2023年2月21日，欧盟食品安全局就一种食品酶β-呋喃果糖苷酶（β-fructofuranosidase）的安全性评价发布意见。

据了解，这种食品酶是由非非转基因酿酒酵母菌株INV生产的，旨在用于四种食品制造过程：特种碳水化合物制造（转化糖浆）、烘焙过程、蔗糖发酵饮料生产和糖果加工。

经过评估，专家小组认为，在预期的使用条件下，不能排除通过饮食接触引起过敏反应的风险，尤其是对番茄过敏的个体，但这种情况发生的可能性很低。根据所提供的数据，小组得出结论，该食品酶在预期的使用条件下不会引起安全问题。部分原文报道如下：

The food enzyme β-fructofuranosidase (β-d-fructofuranoside fructohydrolase; EC 3.2.1.26) is produced with the non-genetically modified Saccharomyces cerevisiae strain INV by DSM Food Specialties B.V. It is intended to be used in four food manufacturing processes: manufacture of specialty carbohydrates (invert sugar syrups), baking processes, production of sucrose-based fermented beverages and confectionary processes. The dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 2.51 mg TOS/kg body weight (bw) per day in European populations. Toxicological studies were not considered necessary, given the qualified presumption of safety status of the production strain and the nature of the manufacturing process. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and one match with a tomato allergen was found. The Panel considered that, under the intended conditions of use, the risk of allergic reactions upon dietary exposure to this food enzyme, particularly in individuals sensitised to tomato, cannot be excluded. However, the likelihood of allergic reactions to the β-fructofuranosidase from S. cerevisiae strain INV is expected not to exceed the likelihood of allergic reactions to tomato. As the prevalence of allergic reactions to tomato is low, also the likelihood of such reaction to occur to the food enzyme 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.

关键词： 酿酒酵母 呋喃果糖苷酶 过敏反应