歐盟評估非轉基因解澱粉芽孢桿菌菌株AE-NP生產的枯草桿菌金屬蛋白酶的安全性

核心提示：2024年4月8日，歐盟食品安全局就一種食品酶枯草桿菌金屬蛋白酶（bacillolysin）的安全性評價發佈意見。……（世界食品網-www.shijieshipin.com）

2024年4月8日，歐盟食品安全局就一種食品酶枯草桿菌金屬蛋白酶（bacillolysin）的安全性評價發佈意見。據瞭解，這種食品酶是由非轉基因解澱粉芽孢桿菌菌株AE-NP生產的，旨在用於14種食品生產過程。

經過評估，專家小組認爲，在預期的使用條件下，不能排除飲食暴露引起過敏反應的風險，但這種可能性被認爲很低。根據所提供的數據，評估小組得出結論，這種食品酶在預期使用條件下不會引起安全問題。部分原文報道如下：

The food enzyme bacillolysin (EC 3.4.24.28) is produced with the non-genetically modified Bacillus amyloliquefaciens strain AE-NP by Amano Enzyme Inc. The production strain meets the requirements for the qualified presumption of safety (QPS) approach to safety assessment. The food enzyme is intended to be used in 14 food manufacturing processes. Since residual amounts of total organic solids (TOS) are removed in three manufacturing processes, dietary exposure was calculated only for the remaining 11 food manufacturing processes in which the food enzyme-TOS is retained. It was estimated to be up to 35.251 mg TOS/kg body weight (bw) per day in European populations. As the production strain qualifies for the QPS approach and no issue of concern arising from the production process of the food enzyme were identified, the Panel considered that no toxicological studies other than the assessment of allergenicity were necessary. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel considered that 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 this food enzyme does not give rise to safety concerns under the intended conditions of use.