Safety evaluation of the food enzyme arabinan endo-1,5-α-L-arabinanase from the non-genetically modified Aspergillus aculeatinus strain CBS 148915
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View abstract on PubMed
Summary
This summary is machine-generated.The food enzyme arabinan endo-1,5-α-L-arabinanase is safe for use in 11 food manufacturing processes. Dietary exposure is estimated at 1.499 mg TOS/kg bw per day, with a margin of exposure of at least 201, indicating no safety concerns.
Area Of Science
- Food science and technology
- Enzymology
- Toxicology
Background
- Arabinan endo-1,5-α-L-arabinanase (EC 3.2.1.99) is a food enzyme produced by *Aspergillus aculeatinus*.
- The enzyme was assessed for safety in 12 proposed food manufacturing processes.
Purpose Of The Study
- To evaluate the safety of arabinan endo-1,5-α-L-arabinanase for use in food manufacturing.
- To determine potential dietary exposure and toxicological risks.
Main Methods
- Dietary exposure was estimated for seven food manufacturing processes.
- Genotoxicity tests and a 90-day oral toxicity study in rats were conducted.
- Amino acid sequence homology to known allergens was assessed.
Main Results
- Estimated dietary exposure was up to 1.499 mg TOS/kg bw per day.
- No genotoxicity concerns were identified.
- A no observed adverse effect level (NOAEL) of 301 mg TOS/kg bw per day was established, yielding a margin of exposure of at least 201.
- No homology to known allergens was found, suggesting a low likelihood of allergic reactions.
Conclusions
- The food enzyme arabinan endo-1,5-α-L-arabinanase is considered safe for use in 11 of the 12 proposed food manufacturing processes.
- The use in juice production was excluded.
- No safety concerns were identified under the intended conditions of use.
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