據(jù)了解，這種食品酶是由轉(zhuǎn)基因枯草芽孢桿菌菌株DP-Ezd119生產(chǎn)的，旨在用于谷物和其他谷物的加工，以生產(chǎn)焙烤產(chǎn)品。

 

　　經(jīng)過評(píng)估，專家小組認(rèn)為，不能排除通過飲食接觸引起過敏反應(yīng)的風(fēng)險(xiǎn)，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(huì)引起安全問題。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 the genetically modified Bacillus subtilis strain DP-Ezd119 by Genencor International B.V. The production strain meets the requirements for the qualified presumption of safety (QPS) approach. The genetic modifications do not give rise to safety concerns. The food enzyme was considered free from viable cells of the production organism and its DNA. The food enzyme is intended to be used in the processing of cereals and other grains for the production of baked products. Dietary exposure was estimated to be up to 0.085 mg total organic solids/kg body weight per day in European populations. Given the QPS status of the production strain and the absence of concerns resulting from the food enzyme manufacturing process, toxicity tests were considered unnecessary by the Panel. A search for the homology of the amino acid sequence of the endo-1,4-β-xylanase 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. based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.

 

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