EU Evaluates the Safety of Sucrose Phosphorylase Produced by Genetically Modified E. coli Strain LE1B109-pPB129

On May 15, 2024, the European Food Safety Authority (EFSA) issued an opinion on the safety evaluation of a sucrose phosphorylase (EC 2.4.1.7) food enzyme. The enzyme is produced using the genetically modified Escherichia coli strain LE1B109-pPB129 by c-LEcta GmbH.

According to the EFSA assessment, the genetic modifications do not raise safety concerns. The food enzyme was found to be free from viable cells of the production organism. The enzyme is intended to be used in combination with a cellobiose phosphorylase in the production of the specialty carbohydrate cellobiose.

The EFSA panel concluded that while the risk of allergic reactions upon dietary exposure cannot be excluded, the likelihood is low. Based on the data provided, the panel determined that this food enzyme does not raise safety concerns under the intended conditions of use.

The EFSA evaluation highlights the rigorous safety assessment process for novel food enzymes, including those produced using genetically modified microorganisms. The findings suggest that the sucrose phosphorylase enzyme can be safely used in food applications, providing a useful tool for the production of specialty carbohydrates. This decision underscores the EU's commitment to ensuring the safety of food ingredients while promoting technological innovation in the sector.