據(jù)了解，這種食品酶是由轉(zhuǎn)基因枯草芽孢桿菌菌株DP‐Ezd31生產(chǎn)的。經(jīng)過(guò)評(píng)估，專家小組認(rèn)為，在預(yù)期的使用條件下，不能排除飲食暴露引起過(guò)敏和誘發(fā)反應(yīng)的風(fēng)險(xiǎn)，但這種情況發(fā)生的可能性很低。在缺乏適當(dāng)?shù)亩纠韺W(xué)研究的情況下，專家小組無(wú)法就食用酶的安全性得出結(jié)論。部分原文報(bào)道如下：

 

　　The food enzyme endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase; EC 3.2.1.8) is produced with a genetically modified Bacillus subtilis strain DP‐Ezd31 by Danisco US Inc. The production strain of the food enzyme contains multiple copies of a known antimicrobial resistance gene. However, based on the absence of viable cells and DNA from the production organism in the food enzyme, this is not considered to be a safety concern. The production strain was not shown to meet the criteria for Qualified Presumption of Safety (QPS) approach to safety assessment. The substitute studies provided were not considered suitable for the toxicological assessment of this food enzyme. A search for similarity of the amino acid sequence to known allergens was made and no match was found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, but the likelihood for this to occur is considered to be low. In the absence of suitable toxicological studies, the Panel cannot conclude on the safety of the food enzyme.

 

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