據了解，這種食品酶是由非轉基因曲霉菌株AE-MB生產的，旨在用于五種食品制造過程：生產調味制劑；加工植物和真菌衍生產品以生產蛋白質水解產物；加工肉和魚產品以生產蛋白質水解產物；改良的肉和魚產品以及加工酵母和酵母產品。

 

　　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反應的風險，但這種可能性被認為很低。鑒于得出的暴露極限，無法確定食品酶的安全性。因此，評估小組得出結論，這種食品酶在預期使用條件下不能被認為是安全的。部分原文報道如下：

 

　　The food enzyme leucyl aminopeptidase (EC 3.4.11.1) is produced with the non-genetically modified Aspergillus sp. strain AE-MB by Amano Enzyme Inc. The food enzyme is considered free from viable cells of the production organism. It is intended to be used in five food manufacturing processes: processing of dairy products for the production of (1) flavouring preparations; processing of plant- and fungal-derived products for the production of (2) protein hydrolysates; processing of meat and fish products for the production of (3) protein hydrolysates, (4) modified meat and fish products and processing of (5) yeast and yeast products. Dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 2.273 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate 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 183 mg TOS/kg bw per day. The calculated margin of exposure for each age group was 135 (infants), 81 (toddlers), 83 (children), 109 (adolescents), 160 (adults) and 184 (the elderly). A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no matches were found. The Panel considered that the risk of allergic reactions by dietary exposure cannot be excluded, but the likelihood is low. The safety of the food enzyme could not be established given the derived margins of exposure. Therefore, the Panel concluded that this food enzyme could not be considered safe under the intended conditions of use.

 

　　本文由食品伙伴網食品資訊中心編輯，有任何疑問，請聯系news@foodmate.net。