據(jù)了解，這種食品酶是由轉基因黑曲霉菌株ASP生產(chǎn)的，旨在用于防止食品中丙烯酰胺的形成以及酵母和酵母產(chǎn)品的加工。

 

　　經(jīng)過評估，專家小組認為，在預期的使用條件下，不能排除飲食暴露引起過敏反應的風險，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)，評估小組得出結論，這種食品酶在預期使用條件下不會引起安全問題。部分原文報道如下：

 

　　The food enzyme asparaginase (l-asparagine amidohydrolase; EC 3.5.1.1) is produced with the genetically modified Aspergillus niger strain ASP by DSM Food Specialties B.V. The genetic modifications do not give rise to safety concerns. The food enzyme was considered free from viable cells of the production organism and its DNA. The food enzyme is intended to be used in the prevention of acrylamide formation in foods and in the processing of yeast and yeast products. Dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 0.792 mg TOS/kg body weight (bw) per day in European populations. 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 at the highest dose tested of 1038 mg TOS/kg bw per day, which when compared with the estimated dietary exposure, resulted in a margin of exposure of at least 1311. 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 considered that the risk of allergic reactions upon dietary exposure 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.

 

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