据了解，这种食品酶是由非转基因嗜热脱氮芽孢杆菌（Geobacillus thermodenitrificans）菌株TRBE14生产的，旨在用于谷物加工、烘焙加工以及肉类和鱼类加工中。

 

　　经过评估，专家小组指出，该食品酶含有溶菌酶，是一种已知的过敏原。因此，不能排除致敏性。根据所提供的数据，小组得出结论，该食品酶在预期的使用条件下不会引起安全问题。部分原文报道如下：

 

　　The food enzyme 1,4-α-glucan branching enzyme ((1–4)-α-d-glucan:(1–4)-α-d-glucan 6-α-d-[(1–4)-α-d-glucano]-transferase; EC 2.4.1.18) is produced with the non-genetically modified Geobacillus thermodenitrificans strain TRBE14 by Nagase (Europa) GmbH. The production strain has been shown to qualify for the qualified presumption of safety (QPS) approach. The food enzyme is intended to be used in cereal-based processes, baking processes as well as meat and fish processing. Dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 0.29 mg TOS/kg body weight (bw) per day in European populations. Toxicological studies were not considered necessary given the QPS status of the production strain and the nature of the manufacturing process. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel noted that the food enzyme contains lysozyme, a known allergen. Therefore, allergenicity cannot be excluded. 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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