據(jù)了解，這種食品酶是由非轉基因釀酒酵母菌株NCYC R693生產(chǎn)的，旨在用于4種食品制造過程。

 

　　經(jīng)過評估，專家小組認為，在預期的使用條件下，不能排除通過飲食接觸引起過敏反應的風險，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)，小組得出結論，該食品酶在預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 NCYC R693 by Kerry Ingredients & Flavours Ltd. The production strain meets the requirements for the qualified presumption of safety (QPS) approach. The food enzyme is intended to be used in four food manufacturing processes. The dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 2.485 mg TOS/kg body weight per day in European populations. As the production strain qualifies for the QPS approach of safety assessment and no issue of concern arising from the production process of the food enzyme were identified, the Panel considered that no toxicological studies other than the assessment of allergenicity were necessary. A search for the similarity 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 individuals sensitised to tomato, cannot be excluded. However, the likelihood of allergic reactions is expected not to exceed the likelihood of allergic reactions to tomato. 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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