焦点热议:欧盟评估一种环麦芽糊精葡聚糖转移酶的安全性

(资料图片仅供参考)

    2023年2月22日，欧盟食品安全局就一种食品酶环麦芽糊精葡聚糖转移酶（cyclomaltodextrin glucanotransferase）的安全性评价发布意见。

据了解，这种食品酶是由非转基因热解蛋白无氧芽孢杆菌（Anoxybacillus caldiproteolyticus）菌株TCM3-539生产的，旨在用于制造葡糖基橙皮苷和抗坏血酸葡糖苷。

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，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 cyclomaltodextrin glucanotransferase ((1-4)-α-d-glucan:(1-4)-α-d-glucan 4-α-d-[(1-4)-α-d-glucano]-transferase; EC 2.4.1.19) is produced with the non-genetically modified bacteria Anoxybacillus caldiproteolyticus strain TCM3-539 by Hayashibara Co., Ltd. It is free from viable cells of the production strain. The food enzyme is intended to be used for the manufacture of glucosyl hesperidin and ascorbic acid 2-glucoside. Since residual amounts of total organic solids are removed by filtration, adsorption, chromatography and crystallisation, dietary exposure estimation was considered not necessary. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and one match with a respiratory allergen was found. The Panel considered that, under the intended conditions of use, the risk of allergic reactions by dietary exposure cannot be excluded, but the likelihood is low. based on the data provided, the Panel concluded that the food enzyme does not give rise to safety concerns under the intended conditions of use.

关键词： 芽孢杆菌 抗坏血酸 过敏反应