EU Evaluates the Safety of Glucan 1, 4-α-maltohydrolase Produced by Genetically Modified Saccharomyces Cerevisiae Strain LALL-MA+

On August 5, 2024, the European Food Safety Authority (EFSA) issued an official opinion on the safety assessment of the food enzyme glucan 1, 4-alpha-maltohydrolase. Derived from a genetically modified strain of saccharomyces cerevisense LALL-MA+, this enzyme is unique in its ability to assist in the processing of grains and their products, thereby helping to produce superior baked goods. Glucan 1,4-α-maltohydrolase, as an indispensable enzyme, plays a crucial role in the hydrolysis of glucose and starch.

This enzyme has excellent catalytic ability, and can efficiently decompose glucose polymers (such as starch, glycogen, etc.) into oligosaccharides or glucose, which provides strong support for starch hydrolysis in saccharification processes such as sugar production and brewing. In addition, in the human body, it also participates in the regulation of glucose metabolism, helps to maintain the stability of blood sugar levels, and shows its wide physiological and industrial application value.

Glucan 1, 4-alpha-maltohydrolase is widely distributed in nature, including microorganisms, plants and animals. In industrial production, common production sources include bacteria (such as Bacillus subtilis), yeast and fungi and other microorganisms.

The enzyme has shown its unique advantages in food, feed, textile and other industrial fields. In the process of starch saccharification and hydrolysis, it can significantly improve the conversion efficiency, reduce energy consumption, and become an indispensable industrial catalyst. In addition, Glucan 1, 4-alpha-maltohydrolase also plays an important role in the production of biofuels such as bioethanol.

In view of the differences in the properties of glucan 1, 4-alpha-maltohydrolase from different sources, researchers are working to explore new high-efficiency enzyme sources. At the same time, genetic engineering technology is also widely used in the transformation and optimization process of the enzyme to meet the growing industrial production needs.

After a thorough and in-depth evaluation, the Panel noted that, while the risk of anaphylaxis and other adverse reactions from dietary intake of the enzyme cannot be completely excluded under the intended use scenario, the probability of such occurrence is extremely low. Based on the detailed data presented, the Panel ultimately concluded that glucan 1, 4-alpha-maltolytic enzyme produced by transgenic saccharomyces cerevisiae strains does not pose a threat to food safety under the conditions of intended use.

Efsa's comprehensive assessment not only provides strong support for the safety of food enzymes produced by this genetically modified saccharomyces cerevisiae strain, but also brings an innovative food processing tool to food manufacturers in the EU region. This innovation is expected to significantly improve product quality and production efficiency, bringing more delicious and safer baked goods to consumers. As a result, consumers can enjoy these baked goods made with advanced food enzyme technology without undue concern about their safety.