欧盟评估非转基因副地衣芽孢杆菌菌株DP

  食品伙伴网讯  2023年8月1日，欧盟食品安全局就一种枯草杆菌蛋白酶（subtilisin）的安全性评价发布意见。   据了解，这种食品酶是由非转基因副地衣芽孢杆菌菌株DP-Dzx96生产的，旨在用于五种食品制造过程：从植物和真菌中生产蛋白质水解产物，从肉和鱼蛋白中生产蛋白质水解产物，米饭的生产，生产改良的肉和鱼产品，以及酵母加工。   经过评估，专家小组认为，在预期的使用条件下，不能排除饮食暴露引起过敏反应的风险，特别是对甜瓜或石榴过敏的个体，但不会超过食用这些食品的风险。由于杆菌肽的存在，该小组得出结论，这种食品酶不能被认为是安全的。部分原文报道如下：   The 龙8国际food enzyme subtilisin (serine endopeptidase, EC 3.4.21.62) is produced with the non-genetically modified Bacillus paralicheniformis strain DP-Dzx96 by Genencor International B.V. The food enzyme was considered free from viable cells of the production organism. The food enzyme is intended to be used in five food manufacturing processes: production of protein hydrolysates from plants and fungi, production of protein hydrolysates from meat and fish proteins, production of cooked rice, production of modified meat and fish products, and yeast processing. The production strain of the food enzyme contains known antimicrobial resistance genes. Bacitracin, a medically important antimicrobial, was detected in the food enzyme. The presence of bacitracin represents a risk for the development of antimicrobial resistant bacteria. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and three matches with respiratory and two matches with food allergens were found. The Panel considered that, under the intended conditions of use, the risk of allergic reactions upon dietary exposure to this food enzyme, particularly in individuals sensitised to muskmelon or pomegranate, cannot be excluded, but would not exceed the risk of consuming these foods. Due to the presence of bacitracin, the Panel concluded that the food enzyme subtilisin produced with the non-genetically modified Bacillus paralicheniformis strain DP-Dzx96 cannot be considered safe.   本文由食品伙伴网食品资讯中心编辑，有任何疑问，请联系[email protected]。