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The European Union evaluates the safety of a food enzyme glucan 1,4-α-glucosidase

 foodmate 2023-01-17

Food Partner News On January 16, 2023, the European Food Safety Authority issued an opinion on the safety evaluation of a glucan 1 α,4-α-glucosidase.

This food enzyme is produced by the non-GMO less rhizopus strain AE-G and is intended for use in roasting processes, coffee processing and the manufacture of enzyme-modified dairy ingredients.

After evaluation, the Panel concluded that under the intended conditions of use (other than distilled alcohol production), the risk of allergic reactions from dietary exposure could not be excluded, but the likelihood of this occurring was low. Based on the data provided, the Panel concluded that the food enzyme does not pose a safety hazard when used in the baking process under the intended conditions of use. Some of the original articles are reported below:

The food enzyme glucan 1,4-α-glucosidase (4-α-d-glucan glucohydrolase; EC 3.2.1.3) is produced with the non-genetically modified Rhizopus arrhizus strain AE-G by Amano Enzyme Inc. The food enzyme is free from viable cells of the production organism. The applicant proposed the use of the food enzyme in baking processes, coffee processing and manufacture of enzymatically modified dairy ingredients (EMDI). The Panel considered only the baking processes as the relevant intended use of this food enzyme. Dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 0.94 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not raise a safety concern. The systemic toxicity was assessed by a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 1,868 mg TOS/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure, resulted in a margin of exposure of at least 1,987. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and one match was found. The Panel considered that under the intended conditions of use the risk of allergic reactions by dietary exposure cannot be excluded, but the likelihood is low. based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns when used in baking processes under the intended co nditions of use.

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The European Union evaluates the safety of a food enzyme glucan 1,4-α-glucosidase

The European Union extends the approval period for the active substance knotoxamine

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