食品添加劑網(wǎng)絡(luò)新聞? 2022年8月4日，歐盟食品安全局是一種凝乳酶（chymosin）發(fā)布安全評估意見。
這種食物酶是由轉(zhuǎn)基因黑曲霉菌株引起的DSM 29546產(chǎn)和發(fā)酵乳制品生產(chǎn)的29546生產(chǎn)的牛奶加工。
經(jīng)評估，專家組認(rèn)為，在預(yù)期使用條件下，特別是對雪松花粉過敏原過敏的個體，不能排除暴露飲食引起過敏和誘發(fā)反應(yīng)的風(fēng)險。根據(jù)提供的數(shù)據(jù)，評估小組得出結(jié)論，該食品酶在預(yù)期使用條件下不會造成安全問題。一些原始報告如下：
The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Aspergillus niger strain DSM 29546 by Chr. Hansen. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA. It is intended to be used in milk processing for cheese production and for the production of fermented milk products. Dietary exposure was estimated to be up to 0.52 mg total organic solids (TOS)/kg body weight (bw) per day in European populations. Genotoxicity tests did not raise a safety concern. The systemic toxicity was assessed by means of a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 410 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 790. Similarity of the amino acid sequence of the food enzyme to those of known allergens was searched and four matches were found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure, although unlikely, cannot be excluded, particularly for individuals sensitised to cedar pollen allergens. 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.
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