食品伙伴网讯   2020年3月11日，欧盟食品安全局发布关于来自一种转基因汉逊酵母（Ogataea polymorpha）的甘油三酯脂肪酶（triacylglycerol lipase）安全性的评估结果。

 

　　据了解，这种食品酶是由Danisco US Inc.用转基因汉逊酵母菌株DP‐Jzk33生产的。这种食品酶旨在用于烘焙和谷物加工，不含生产生物体的活细胞和重组DNA。经过评估，专家小组得出结论，这种食品酶在预期使用条件下不会引起安全问题。部分原文报道如下：

 

　　The food enzyme triacylglycerol lipase （triacylglycerol acylhydrolase EC 3.1.1.3） is produced with the genetically modified Ogataea polymorpha strain DP‐Jzk33 by Danisco US Inc. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and recombinant DNA. It is intended to be used in baking and cereal‐based processes. based on the maximum use levels recommended for baking and cereal‐based processes and individual data from the EFSA Comprehensive European Food Database, dietary exposure to the food enzyme-total organic solids （TOS） was estimated to be up to 0.520 mg TOS/kg body weight （bw） per day. Genotoxicity tests did not raise 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 669 mg TOS/kg bw per day, the highest dose tested. Comparison with the estimated dietary exposure results in a margin of exposure of at least 1,287. A search was made of the similarity of the amino acid sequence of the lipase to those of known allergens and no match was found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, but the likelihood of such reactions to occur is likely to be 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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