歐盟評估一種過氧化氫酶的安全性

(資料圖)

據了解，這種食品酶是由非轉基因黑曲霉（Aspergillus niger）菌株CTS 2093生產的，旨在用于八種食品生產過程：烘焙過程、谷物加工、咖啡加工、雞蛋加工、果汁生產的蔬菜加工、茶葉加工、草藥和水果浸劑加工、鯡魚籽加工和奶酪生產的牛奶加工。

經過評估，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，但這種情況發生的可能性很低。根據所提供的數據，評估小組認為接觸限度不足以排除預期使用條件下的安全問題。部分原文報道如下：

The food enzyme catalase (hydrogen-peroxide:hydrogen-peroxide oxidoreductase; EC 1.11.1.6) is produced with the non-genetically modified Aspergillus niger strain CTS 2093 by Shin Nihon Chemical Co., Ltd. It is considered free from viable cells of the production organism. The food enzyme is intended to be used in eight food manufacturing processes: baking processes, cereal-based processes, coffee processing, egg processing, vegetable processing for juice production, processing of tea, herbal and fruit infusions, herring roe processing and milk processing for cheese production. Dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 3.61 mg TOS/kg body weight (bw) per day in European populations. In addition, it is used in the production of acacia gum with the highest dietary exposure at the 95th percentile of 0.018 mg TOS/kg bw per day in infants, when acacia gum is used as a food additive. 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 of 56 mg TOS/kg bw per day, the mid-dose tested, which, when compared with the estimated dietary exposure, resulted in a margin of exposure of 16. A search for similarity of the amino acid sequence of the food enzyme to known allergens was made and one match with a respiratory allergen was found. The Panel considered that, under the intended conditions of use, the risk of allergic reactions by dietary exposure cannot be excluded, but the likelihood for this to occur is low. based on the data provided, the Panel considered the margin of exposure as insufficient to exclude safety concerns under the intended conditions of use.