Eu to evaluate the safety of an AMP deaminase

On 27 March 2023, the EU Food Safety Authority issued an opinion on the safety evaluation of AMP deaminase, a food enzyme.

It is understood that the food enzyme is produced by the non-transgenic strain of Streptomyces cinerus AE-DNTS and is intended for use in yeast processing and the production of mushroom extracts.

After assessment, the panel concluded that the risk of anaphylaxis through dietary exposure could not be ruled out under the intended conditions of use, but that the likelihood of this occurring was low. In the absence of sufficient toxicological data, the panel was unable to conclude on the safety of the food enzyme AMP deaminase from the non-transgenic strain of Streptomyces cinerea AE-DNTS.

The food enzyme AMP deaminase (AMP aminohydrolase; EC 3.5.4.6) is produced with The non-genetically modified Streptomyces murinus strain AE-DNTS by Amano Enzyme Inc food enzyme is free from viable cells. It is intended to be used in yeast processing and the production of mushroom extracts. Dietary exposure to the food enzyme -- total organic solids (TOS) was estimated to be up to 0.0004 mg TOS/kg body weight (bw) per day in European populations. The food enzyme batches, including the batch used in the toxicological studies, were not fully characterised. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no 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. In the absence of adequate toxicological data, the Panel could not conclude on the safety of the food enzyme AMP deaminase from the non-genetically modified Streptomyces murinus strain AE-DNTS.