EU assesses the safety of an alpha-amylase
By: Date: 2021-03-03 Categories: newsguide Tags: ,
  Food Partner Network News On March 1, 2021, the European Food Safety Agency issued opinions on the safety evaluation of an α-amylase (α-amylase).

   It is understood that this food enzyme is produced by the genetically modified Bacillus licheniformis strain NZYM-KE, and is intended to be used in starch processing, for the production of glucose syrup and other starch hydrolysates, and for the production of distilled alcohol.
   After evaluation, the expert team believes that under the expected use conditions, the risk of allergies and induced reactions caused by dietary exposure cannot be ruled out, but the possibility of this occurrence is very low. Based on the data provided, the team concluded that the food enzyme will not cause safety hazards under the expected use conditions. Part of the original report is as follows:
  The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the genetically modified Bacillus licheniformis strain NZYM‐KE by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA. The α‐amylase is intended to be used in starch processing for the production of glucose syrups and other starch hydrolysates, and distilled alcohol production. Since residual amounts of the food enzyme are removed by the purification steps applied during the production of glucose syrups and distillation, no dietary exposure was calculated. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by means of a repeated dose 90‐day oral toxicity study in rats. The Panel identified a no observed adverse effect level at the highest dose of 1,100 mg TOS/kg body weight (bw) per day. A search for similarity of the amino acid sequence of the food e nzyme to known allergens was made and one match was found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, but the likelihood is considered to be low. based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.
  This article was edited by Foodmatenet Food Information Center. If you have any questions, please contact [email protected]