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Safety evaluation of an extension of use of the food enzyme triacylglycerol lipase from the genetically modified Aspergillus niger strain LFS

Efsa Journal. European Food Safety Authority +

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January 30, 2025

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January 30, 2025

View abstract on PubMed

Summary

This summary is machine-generated.

The food enzyme triacylglycerol lipase, produced by genetically modified Aspergillus niger, has been re-evaluated for safety. It poses no safety concerns for use in two food manufacturing processes, with a high margin of exposure.

Area Of Science

  • Food Science
  • Enzymology
  • Biotechnology

Background

  • Triacylglycerol lipase (EC 3.1.1.3) is a food enzyme produced using genetically modified Aspergillus niger strain LFS.
  • A previous safety evaluation by EFSA concluded no safety concerns for its use in one food manufacturing process.

Purpose Of The Study

  • To update the safety evaluation of the food enzyme triacylglycerol lipase for use in an additional food manufacturing process.
  • To assess the overall safety of the enzyme for use in two food manufacturing processes.

Main Methods

  • Dietary exposure assessment for European populations.
  • Calculation of the margin of exposure (MOE) using updated data and previously established no observed adverse effect levels (NOAEL).

Main Results

  • The calculated dietary exposure was up to 0.110 mg total organic solids (TOS)/kg body weight (bw) per day.
  • A margin of exposure (MOE) of at least 9436 was derived, combining new data with the previously reported NOAEL of 1038 mg TOS/kg bw per day.

Conclusions

  • The food enzyme triacylglycerol lipase does not give rise to safety concerns under the revised intended conditions of use.
  • The updated safety evaluation supports the enzyme's use in two food manufacturing processes.

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