Safety evaluation of the food enzyme fructan β-fructosidase from the genetically modified Trichoderma reesei strain AR-577
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View abstract on PubMed
Summary
This summary is machine-generated.The food enzyme fructan β-fructosidase, produced using genetically modified Trichoderma reesei, is safe for use in cereal processing. Safety assessments, including toxicity and allergenicity studies, confirm no safety concerns for consumers.
Area Of Science
- Food Science and Technology
- Biotechnology
- Enzymology
Background
- Fructan β-fructosidase (EC 3.2.1.80) is a food enzyme produced by genetically modified Trichoderma reesei AR-577.
- The enzyme is intended for use in processing cereals and grains for baked and non-baked products.
Purpose Of The Study
- To assess the safety of fructan β-fructosidase for use in food production.
- To evaluate potential risks associated with dietary exposure to the food enzyme.
Main Methods
- Genotoxicity testing was performed.
- A 90-day oral toxicity study in rats was conducted.
- Allergenicity assessment involved homology searches and consideration of manufacturing processes.
Main Results
- Genotoxicity tests showed no safety concerns.
- The no observed adverse effect level (NOAEL) was determined to be 1000 mg TOS/kg bw/day, yielding a margin of exposure of at least 5495.
- No homology to known allergens was found, and the risk of allergic reactions was considered low.
Conclusions
- The food enzyme fructan β-fructosidase does not raise safety concerns under the intended conditions of use.
- The manufacturing process ensures the enzyme is free from viable cells and DNA of the production organism.
- While the risk of allergic reactions is low, it cannot be entirely excluded due to the use of an allergen-source material in manufacturing.
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