JoVE - Journal of Visualized Experiments
JoVE Visualize
Contact Us

Safety evaluation of an extension of use of the food enzyme glutaminase from the non-genetically modified Bacillus amyloliquefaciens strain AE-GT

Efsa Journal. European Food Safety Authority +

|

July 3, 2024

|

July 3, 2024

View abstract on PubMed

Summary

This summary is machine-generated.

The food enzyme glutaminase, produced by Bacillus amyloliquefaciens, is safe for use in 18 food processes. Updated evaluations confirm no safety concerns for consumers under revised usage levels.

Area Of Science

  • Food science and technology
  • Enzymology
  • Food safety assessment

Background

  • Glutaminase (l-glutamine amidohydrolase; EC 3.5.1.2) is a food enzyme produced by Bacillus amyloliquefaciens AE-GT.
  • A previous safety evaluation by EFSA concluded no safety concerns for five food manufacturing processes.
  • The applicant sought to extend the enzyme's use to thirteen additional processes with revised use levels.

Purpose Of The Study

  • To update the safety evaluation of the food enzyme glutaminase for expanded use in eighteen food manufacturing processes.
  • To assess potential consumer safety under revised intended conditions of use, including updated exposure levels.

Main Methods

  • Review of previous safety data for glutaminase.
  • Updated dietary exposure assessment for food enzyme-total organic solids (TOS) across sixteen relevant food manufacturing processes.
  • Safety evaluation based on revised exposure estimates and existing toxicological data.

Main Results

  • Dietary exposure to food enzyme-total organic solids (TOS) was estimated up to 0.678 mg TOS/kg body weight per day in European populations.
  • The enzyme is removed from final food products in two of the eighteen assessed processes.
  • The safety assessment considered data from the prior evaluation and the revised exposure estimates.

Conclusions

  • The food enzyme glutaminase does not pose a safety concern under the revised intended conditions of use.
  • EFSA's updated evaluation supports the safety of glutaminase for consumers across eighteen food manufacturing processes.
  • The revised use levels and expanded applications remain within safe dietary exposure limits.

Keywords: