Safety evaluation of the food enzyme α-amylase from the genetically modified Bacillus licheniformis strain DP-Dzb45

EFSA Journal
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)Andrew Chesson

Abstract

The food enzyme α-amylase (1,4-α-D-glucan glucanohydrolase; EC 3.2.1.1) is produced with the genetically modified Bacillus licheniformis strain DP-Dzb45 by Danisco US Inc. The production strain of the food enzyme contains multiple copies of an antimicrobial resistance gene. However, based on the absence of viable cells and DNA from the production organism in the food enzyme, this was not considered to be a risk. The α-amylase is intended to be used in brewing processes and distilled alcohol production. Since residual amounts of the food enzyme are removed by distillation, no dietary exposure was calculated for this intended use. Based on the maximum use levels recommended for the brewing processes and individual data from the EFSA Comprehensive European Food Consumption Database, dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 0.138 mg TOS/kg body weight per day in European populations. Toxicological tests with the food enzyme indicated that there was no concern with respect to genotoxicity or systemic toxicity. A no observed adverse effect level was identified in rats, which, compared with the dietary exposure, results in a margin of exposure of at least 484. Similarity of the amino aci...Continue Reading

References

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Jul 7, 2020·EFSA Journal·UNKNOWN EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)Andrew Chesson

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Methods Mentioned

BETA
genetic modification
genetic modifications
PCR
chromosomal aberration
chromosomal aberrations
electrophoresis

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