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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
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Safety evaluation of rebaudioside A produced by fermentation
Mélina Rumelhard1, Hiromi Hosako2, Irene M J Eurlings3
1DSM Food Specialties B.V., Alexander Fleminglaan 1, 2613 AX, Delft, The Netherlands.
Summary
Fermentative rebaudioside A (Reb A), produced using Yarrowia lipolytica, is safe for consumption. Toxicity studies in rats showed no adverse effects, supporting its use as a general-purpose sweetener.
Area of Science:
- Food Science
- Biotechnology
- Toxicology
Background:
- Steviol glycosides, including rebaudioside A, are widely used as sweeteners.
- The safety of steviol glycosides is supported by established acceptable daily intake levels.
- Fermentative production offers a novel method for obtaining rebaudioside A.
Purpose of the Study:
- To evaluate the safety of fermentatively produced rebaudioside A (fermentative Reb A).
- To assess the toxicological profile of fermentative Reb A using in vitro and in vivo studies.
- To compare the safety of fermentative Reb A with plant-derived rebaudioside A.
Main Methods:
- Bacterial reverse mutation assay and in vitro micronucleus test for genotoxicity.
- 91-day oral toxicity study in Sprague-Dawley rats.
- Analysis of purity and compliance with international specifications.
Main Results:
- Fermentative Reb A demonstrated no mutagenicity, clastogenicity, or aneugenicity.
- No Observed Adverse Effect Levels (NOAELs) were established at 2057 mg/kg bw/day for males and 2023 mg/kg bw/day for females.
- Results align with safety data for plant-derived rebaudioside A.
Conclusions:
- Fermentative Reb A produced by Yarrowia lipolytica is safe and suitable for use as a general-purpose sweetener.
- The safety profile of fermentative Reb A is comparable to that of plant-derived rebaudioside A.
- The production method and purity contribute to the overall safety assessment.
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