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Safety Evaluation of Honey Truffle Sweet Protein Produced from Komagataella phaffii

  • 0MycoTechnology, Inc., Aurora, CO, USA.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association +

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February 4, 2026

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February 4, 2026

View abstract on PubMed

Summary

This summary is machine-generated.

Honey Truffle Sweet Protein (HTSP), derived from honey truffles, is a safe, intensely sweet natural protein. Safety studies confirm no genotoxicity or adverse effects, supporting its use as a novel dietary sweetener.

Area Of Science

  • Food Science
  • Biotechnology
  • Toxicology

Background

  • Honey truffles (Mattirolomyces terfezioides) possess a natural sweet protein, Honey Truffle Active Component (HT-AC).
  • HT-AC is produced via precision fermentation using Komagataella phaffii and processed into Honey Truffle Sweet Protein (HTSP) powder.
  • HT-AC is 1000-2000 times sweeter than sucrose, offering a potent natural sweetener alternative.

Purpose Of The Study

  • To evaluate the safety of HTSP for food and beverage applications.
  • To assess the genotoxic potential of HTSP.
  • To determine the no observed adverse effect level (NOAEL) of HTSP through oral toxicity studies.

Main Methods

  • Genotoxicity was assessed using in vitro bacterial mutagenicity and mammalian cell micronucleus tests.
  • A 13-week oral repeated dose toxicity study was conducted in Wistar Han rats.
  • Rats were administered HTSP via gavage at doses of 1800, 3600, and 5400 mg/kg/day.

Main Results

  • In vitro tests showed no genotoxic effects from HTSP.
  • The 13-week oral study revealed no mortality or adverse clinical findings.
  • The NOAEL for HTSP was established at 5400 mg/kg/day (1500 mg/kg/day HT-AC).

Conclusions

  • HTSP demonstrates a lack of genotoxicity.
  • HTSP is well-tolerated in oral repeated dose studies.
  • The safety profile supports the use of HTSP as a dietary sweetener in food and beverages.

Keywords:

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