據(jù)了解，這種食品酶是由非轉(zhuǎn)基因熱解蛋白無氧芽孢桿菌（Anoxybacillus caldiproteolyticus）菌株TCM3-539生產(chǎn)的，旨在用于制造葡糖基橙皮苷和抗壞血酸葡糖苷。

 

　　經(jīng)過評估，專家小組認為，在預(yù)期的使用條件下，不能排除通過飲食接觸引起過敏反應(yīng)的風(fēng)險，但這種情況發(fā)生的可能性很低。根據(jù)所提供的數(shù)據(jù)，小組得出結(jié)論，該食品酶在預(yù)期的使用條件下不會引起安全問題。部分原文報道如下：

 

　　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.

 

　　本文由食品伙伴網(wǎng)食品資訊中心編輯，供網(wǎng)友參考，有任何疑問，請聯(lián)系news@foodmate.net。