蜂蜜松露甜蛋白的安全性评价 由Komagataella phaffii生产的蜂蜜松露甜蛋白
Susan M Potter1, Dan Zhao1, Ashley Roberts2
1MycoTechnology, Inc., Aurora, CO, USA.
概括
蜂蜜松露甜蛋白 (HTSP) 是从蜂蜜松露中提取的,是一种安全的,极度甜的天然蛋白质. 安全性研究证实无基因毒性或不良影响,支持其作为新型饮食甜味剂的使用.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 毒理学 毒理学 毒理学
背景情况:
- 蜂蜜松露 (Mattirolomyces terfezioides) 含有一种天然的甜蛋白,蜂蜜松露活性成分 (HT-AC).
- 通过精密发酵使用Komagataella phaffii生产HT-AC,并加工成蜂蜜松露甜蛋白 (HTSP) 粉末.
- HT-AC比糖糖甜1000-2000倍,提供一种强大的天然甜味剂替代品.
研究的目的:
- 评估HTSP在食品和饮料应用中的安全性.
- 评估HTSP的基因毒性潜力.
- 通过口服毒性研究来确定HTSP的没有观察到的不良影响水平 (NOAEL).
主要方法:
- 用实验室细菌突变性和哺乳动物细胞微核试验来评估基因毒性.
- 一项为期13周的口服重复剂量毒性研究在Wistar Han大鼠中进行.
- 在大鼠中,HTSP被通过输液给药,剂量为1800,3600和5400毫克/公斤/天.
主要成果:
- 在体外测试中没有显示HTSP的基因毒性作用.
- 这项为期13周的口服研究没有显示出死亡率或不良临床发现.
- 对HTSP的NOAEL被确定为5400毫克/公斤/天 (1500毫克/公斤/天HT-AC).
结论:
- HTSP表明缺乏基因毒性.
- 在口服重复剂量研究中,HTSP耐受性良好.
- 安全性概况支持使用HTSP作为食品和饮料中的食甜味剂.
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