来自转基因Trichoderma reesei菌株RF8793的食品酶脂酶A的最新安全评估
EFSA journal. European Food Safety Authority
|October 17, 2025
概括
由转基因Trichoderma reesei产生的食物酶脂酶A2在食品制造中安全使用. 新数据证实没有安全问题,暴露率很高.
科学领域:
- 食品科学 食品科学 食品科学
- 酶学 是一种酶学.
- 毒理学 毒理学 毒理学
背景情况:
- 脂酶A2 (EC 3.1.1.4) 是一种使用转基因Trichoderma reesei生产的食品酶.
- 之前的安全评估受到了无法计算总有机固体 (TOS) 值的限制.
- 本评估使用来自酶批次的新化学成分数据来解决数据缺口.
研究的目的:
- 为了完成脂酶A2作为食品酶的安全性评估.
- 评估与其在食品制造中的预期用途相关的潜在风险.
- 为了确定饮食暴露和毒理安全边际.
主要方法:
- 利用了来自食品酶批次的新化学成分数据.
- 估计通过饮食暴露于酶总有机固体 (TOS).
- 在老鼠中进行了基因毒性测试和90天的重复剂量口服毒性研究.
主要成果:
- 估计的饮食暴露量为0.008 mg TOS/kg bw/day.
- 基因毒性测试显示没有安全问题.
- 没有观察到的不良影响水平 (NOAEL) 确定为1000毫克TOS/kg bw/day.
- 据计算,风险差额 (MOE) 至少为125,000.
结论:
- 食品酶脂酶A2不构成安全问题.
- 安全评估是基于新的数据和以前的评估完成的.
- 在指定的使用条件下,酶被认为是安全的.
相关概念视频
01:09Recombinant DNA
Overview
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:25Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...