Revised safety evaluation of the food enzyme glucose oxidase from the genetically modified Trichoderma reesei strain AR-352

IF 3.3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

EFSA Journal Pub Date : 2024-12-11 DOI:10.2903/j.efsa.2024.9122

EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Jaime Aguilera, Yi Liu

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引用次数: 0

Abstract

The food enzyme glucose oxidase (β-d-glucose: oxygen 1-oxidoreductase; EC 1.1.3.4) is produced with the genetically modified Trichoderma reesei strain AR-352 by AB Enzymes GmbH. In a previous opinion, the Panel on Food Contact Materials, Enzymes and Processing Aids of the European Food Safety Authority could not conclude on the absence of recombinant DNA from the production strain in the food enzyme due to uncertainties about the limit of detection of the applied methodology. New data provided by the applicant showed that no DNA from the production strain was found in the food enzyme with a limit of detection meeting the requirements of the applicable guidance. Based on the new data provided, the Panel concludes that this food enzyme is free from recombinant DNA from the production strain.

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改良里氏木霉AR-352食品酶葡萄糖氧化酶安全性评价

食品酶葡萄糖氧化酶(β-d-葡萄糖：氧1-氧化还原酶；EC 1.1.3.4)是由AB酶有限公司用转基因里氏木霉AR-352菌株生产的。在之前的意见中，欧洲食品安全局的食品接触材料、酶和加工助剂小组无法得出结论，认为食品酶的生产菌株中不存在重组DNA，这是由于应用方法的检测极限存在不确定性。申请人提供的新数据显示，在食品酶中没有发现生产菌株的DNA，检测限符合适用指南的要求。根据提供的新数据，评估小组得出结论，这种食品酶不含生产菌株的重组DNA。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

EFSA Journal Veterinary-Veterinary (miscellaneous)

CiteScore

5.20

自引率

21.20%

发文量

422

审稿时长

5 weeks

期刊介绍： The EFSA Journal covers methods of risk assessment, reports on data collected, and risk assessments in the individual areas of plant health, plant protection products and their residues, genetically modified organisms, additives and products or substances used in animal feed, animal health and welfare, biological hazards including BSE/TSE, contaminants in the food chain, food contact materials, enzymes, flavourings and processing aids, food additives and nutrient sources added to food, dietetic products, nutrition and allergies.