食品伙伴網(wǎng)訊  2024年12月18日，歐盟食品安全局就一種食品酶β-呋喃果糖苷酶（β-fructofuranosidase）的安全性評價發(fā)布意見。

　　

　　據(jù)了解，這種食品酶是由非轉(zhuǎn)基因釀酒酵母菌株CNCM I-3399生產(chǎn)的，旨在用于4種食品制造過程。

　　

　　經(jīng)過評估，專家小組認(rèn)為，在預(yù)期的使用條件下，不能排除通過飲食接觸引起過敏反應(yīng)的風(fēng)險，尤其是對番茄過敏的個體，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引起安全問題。部分原文報道如下：

　　

　　The food enzyme β-fructofuranosidase (β-d-fructofuranoside fructohydrolase; EC 3.2.1.26) is produced with the non-genetically modified Saccharomyces cerevisiae strain CNCM I-3399 by Kerry Ingredients & Flavours Ltd. The production strain qualifies for the qualified presumption of safety (QPS) approach for risk assessment. The food enzyme is intended to be used in four food manufacturing processes. Exposure was estimated to be up to 2.485 mg total organic solids/kg body weight (bw) per day in European populations. As the production strain qualifies for QPS, and in the absence of other concerns, the Panel considered that toxicological studies were not needed for the safety assessment of this food enzyme. A search for homology of the amino acid sequence of the food enzyme to known allergens was made and one match with a tomato allergen was found. The Panel considered that the risk of allergic reactions upon dietary exposure to this food enzyme, particularly in tomato allergic individuals, 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.

　　

　　本文由食品伙伴網(wǎng)食品資訊中心編輯，供網(wǎng)友參考，有任何疑問，請聯(lián)系news@foodmate.net。