據了解，這種食品酶是由轉基因枯草芽孢桿菌菌株AR-513生產的，旨在用于四種食品生產過程：加工谷物和其他谷物以生產焙烤產品、其他谷物制品和葡萄糖漿及其他淀粉水解產物；加工植物和真菌衍生產品，以生產基于植物的牛奶和奶制品類似物。

 

　　經過評估，專家小組認為，在預期的使用條件下，不能排除飲食暴露引起過敏和誘發反應的風險，但這種情況發生的可能性很低。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 glucan 1,4-α-maltohydrolase (4-α-D-glucan α-maltohydrolase EC 3.2.1.133) is produced with the genetically modified Bacillus subtilis strain AR-513 by AB Enzymes GmbH. 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 four food manufacturing processes: processing of cereals and other grains for the production of baked products, other cereal-based products and glucose syrups and other starch hydrolysates; processing of plant- and fungal-derived products for the production of plant-based analogues of milk and milk products. Since residual amounts of total organic solids (TOS) are removed in the production of glucose syrups and other starch hydrolysates, dietary exposure was not calculated for this process. For the remaining three food processes, exposure to the food enzyme-TOS was estimated to be up to 0.2 μg TOS/kg body weight per day in European populations. As the production strain of B. subtilis strain AR-513 meets the requirements for the qualified presumption of safety (QPS) approach and no issue of concern arose from the production process, no toxicological data were required. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and five matches with respiratory allergens and one with a mosquito allergen were 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 this food enzyme did not give rise to safety concerns, under the intended conditions of use.

 

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