冷冻食品工业网

扫一扫关注

当前位置: 首页 » 行业资讯 » 国外资讯 » 欧盟 » 正文

欧盟评估来自转基因菌株 PRF的磷脂酶C的安全性

放大字体  缩小字体 发布日期:2019-04-29    浏览次数:449    评论:0
导读

2019年4月26日,欧盟食品安全局发布关于来自转基因菌株 PRF的食品酶磷脂酶C(phospholipase C)安全性的评估结果。

    2019年4月26日,欧盟食品安全局发布关于来自转基因菌株 PRF的食品酶磷脂酶C(phospholipase C)安全性的评估结果。
 
  据了解,这种磷脂酶C用于油脂脱胶加工。经过评估,专家小组得出结论,在预期使用条件下,这种食品酶不会引起安全问题。
 
  部分原文报道如下:
 
  The food enzyme phospholipase C (EC 3.1.4.3) is produced with a genetically modified Komagataella phaffii (formerly Pichia pastoris) (strain PRF) by DSM. 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. This phospholipase C is intended to be used in fats and oils processing for degumming. The residual amounts of total organic solids (TOS) are removed during refinement steps applied during fats and oils processing. Consequently, no dietary exposure was calculated. Genotoxicity tests did not indicate 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 (NOAEL) of at least 1,672 mg TOS/kg body weight per day, the highest dose tested. Similarity of the amino acid sequence to those of known allergens was searched 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 is considered to be low. based on the data provided and the removal of TOS during the fats and oils processing for degumming, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.
 
 
 
(文/小编)
免责声明
• 
欢迎转载,转载请注明原文出处:https://www.cnffc.cn/news/201904/29/33560.html 。如若文中涉及有违公德、触犯法律的内容,一经发现,立即删除,作者需自行承担相应责任。涉及到版权或其他问题,请及时联系我们web@cnffc.cn。
0相关评论
 

Copyright © 2011-2020 冷冻食品工业网 All Rights Reserved 中国食品工业协会冷冻冷藏食品专业委员会主办    络为科技(深圳)有限公司技术维护

粤ICP备19061761号