據(jù)了解，這種食品酶是由非轉(zhuǎn)基因曲霉屬菌株TAN 206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)的風險。根據(jù)所提供的數(shù)據(jù)，評估小組得出結(jié)論，這種食品酶在預(yù)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 tannase (tannin acylhydrolase; EC 3.1.1.20) is produced with the non-genetically modified Aspergillus sp. strain TAN 206 by Shin Nihon Chemical Co., Ltd. The food enzyme is free from viable cells of the production organism. It is intended to be used in two food manufacturing processes. Dietary exposure was estimated to be up to 0.310 mg total organic solids (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 770 mg TOS/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure, resulted in a margin of exposure of at least 2484. A search for the homology of the amino acid sequence of the tannase 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 that the likelihood is low. based on the data provided, the Panel concludes that this food enzyme does not give rise to safety concerns under the intended conditions of use.

 

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