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Safety evaluation of the food enzyme prolyl oligopeptidase from the genetically modified Trichoderma reesei strain DP-Nyq99

Efsa Journal. European Food Safety Authority +

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May 8, 2025

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May 8, 2025

View abstract on PubMed

Summary

This summary is machine-generated.

The food enzyme prolyl oligopeptidase, produced using genetically modified Trichoderma reesei, is safe for use in brewing. Safety assessments, including toxicity and allergenicity studies, confirm no safety concerns for consumers.

Area Of Science

  • Food Science
  • Enzymology
  • Biotechnology

Background

  • Prolyl oligopeptidase (EC 3.24.21.26) is a food enzyme produced by a genetically modified Trichoderma reesei strain.
  • The enzyme is intended for use in processing cereals and grains for brewed products.

Purpose Of The Study

  • To evaluate the safety of prolyl oligopeptidase for use as a food enzyme.
  • To assess potential risks associated with its production and dietary exposure.

Main Methods

  • Genotoxicity testing.
  • A 90-day repeated dose oral toxicity study in rats.
  • Allergenicity assessment through amino acid sequence homology search.

Main Results

  • Genotoxicity tests showed no safety concerns.
  • The no observed adverse effect level (NOAEL) was 1000 mg TOS/kg bw/day, yielding a margin of exposure of at least 24,390.
  • No homology to known allergens was found, indicating a low likelihood of allergic reactions.

Conclusions

  • The food enzyme prolyl oligopeptidase does not pose safety concerns under intended use conditions.
  • The production organism's genetic modifications and the enzyme's presence were deemed safe.
  • Dietary exposure levels are well below the established safe limits.

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