食品伙伴網(wǎng)訊 2025年2月5日，歐盟食品安全局就一種食品酶?；?a href='http://m.zbchuanghe.com/tag_2271.html' class='zdbq' title='油脂相關(guān)食品資訊' target='_blank'>油脂肪酶（acylglycerol lipase）的安全性評價(jià)發(fā)布意見。
據(jù)了解，這種食品酶是由轉(zhuǎn)基因青霉屬菌株AE-LGS生產(chǎn)的，旨在用于兩種食品生產(chǎn)過程。
經(jīng)過評估，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敏反應(yīng)的風(fēng)險(xiǎn)，但這種可能性很低。由于關(guān)于生產(chǎn)菌株和食品酶成分的數(shù)據(jù)不足，評估小組無法完成食品酶的安全性評估。部分原文報(bào)道如下：
The food enzyme acylglycerol lipase (glycerol-ester acylhydrolase, EC 3.1.1.23) is produced with the genetically modified Penicillium sp. strain AE-LGS by Amano Enzyme Inc. The Panel could not conclude on the taxonomic identification of the production strain due to a lack of appropriate data. The genetic modifications do not give rise to safety concerns. The food enzyme was free from viable cells of the production organism and its DNA. The food enzyme is intended to be used in two food manufacturing processes. The compositional data provided were insufficient to characterise the food enzyme batches for commercialisation and the batch used for toxicological testing. As a result, the suitability of the batch used in the toxicological tests could not be established. The toxicological studies were thus not considered and the dietary exposure not calculated. A search for the homology of the amino acid sequence of the acylglycerol lipase to known allergens was made and no match was found. The Panel considered that a risk of allergic reactions upon dietary exposure to the food enzyme cannot be excluded, but the likelihood is low. Taken together, due to insufficient data regarding the production strain and the food enzyme composition, the Panel could not complete the safety assessment of the food enzyme.
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