歐盟評估非轉基因副地衣芽孢桿菌菌株DP-Dzx96生產的枯草桿菌蛋白酶的安全性

(資料圖片僅供參考)

據(jù)了解，這種食品酶是由非轉基因副地衣芽孢桿菌菌株DP-Dzx96生產的，旨在用于五種食品制造過程：從植物和真菌中生產蛋白質水解產物，從肉和魚蛋白中生產蛋白質水解產物，米飯的生產，生產改良的肉和魚產品，以及酵母加工。

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，特別是對甜瓜或石榴過敏的個體，但不會超過食用這些食品的風險。由于桿菌肽的存在，該小組得出結論，這種食品酶不能被認為是安全的。部分原文報道如下：

The food enzyme subtilisin (serine endopeptidase, EC 3.4.21.62) is produced with the non-genetically modified Bacillus paralicheniformis strain DP-Dzx96 by Genencor International B.V. The food enzyme was considered free from viable cells of the production organism. The food enzyme is intended to be used in five food manufacturing processes: production of protein hydrolysates from plants and fungi, production of protein hydrolysates from meat and fish proteins, production of cooked rice, production of modified meat and fish products, and yeast processing. The production strain of the food enzyme contains known antimicrobial resistance genes. Bacitracin, a medically important antimicrobial, was detected in the food enzyme. The presence of bacitracin represents a risk for the development of antimicrobial resistant bacteria. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and three matches with respiratory and two matches with food allergens were found. The Panel considered that, under the intended conditions of use, the risk of allergic reactions upon dietary exposure to this food enzyme, particularly in individuals sensitised to muskmelon or pomegranate, cannot be excluded, but would not exceed the risk of consuming these foods. Due to the presence of bacitracin, the Panel concluded that the food enzyme subtilisin produced with the non-genetically modified Bacillus paralicheniformis strain DP-Dzx96 cannot be considered safe.