Transgenic Triacylglycerol Lipase Approved by FSANZ: A New Revolution in Baked Grain Products, No Worries After Safety Assessment

The Australian and New Zealand Food Standards Authority (FSANZ) has recently approved a triacylglycerol lipase derived from genetically modified Rhizopus oryzae as a food processing aid. The enzyme will be used in baking and cereal processing.

Triacylglycerol lipase (TGL) is a key enzyme that promotes the hydrolysis of triacylglycerol (i.e., fat) into glycerol and fatty acids. It is widely present in both plants and animals, as well as microorganisms, and is crucial for fat metabolism in biological systems.

In the digestive system, TGL primarily responsible for breaking down fat in food, converting food fat into glycerol and fatty acids for absorption by the intestines. In addition, fatty acids are an important source of energy for the body, and TGL breaks down fat to release fatty acids, providing energy for the body. The enzyme also participates in various stages of lipid metabolism, including fat synthesis, breakdown, transport, and storage. Additionally, TGL is involved in other physiological processes, such as cell signaling and inflammatory responses.

In the food industry, TGL is widely used in dairy products, bakery products, and oil processing, among other areas. In the medical field, the enzyme also has applications, such as in the treatment of hyperlipidemia, obesity, and pancreatitis. In the biotechnology field, triacylglycerol lipase also has important applications, such as for producing biofuels and biodegradable plastics.

Triacylglycerol lipase comes in various types, which are classified based on their sources, characteristics, and applications. Common types include animal-derived enzymes such as pancreatic lipase and gastric lipase; plant-derived enzymes such as ricinoleic acid lipase and soybean lipase; and microbial-derived enzymes such as Bacillus subtilis lipase and Aspergillus niger lipase. Triacylglycerol lipase, as an important enzyme, plays an important role in fat metabolism in biological bodies and in human society, and has extensive application value in the food industry, pharmaceutical field, and biotechnology field.

In a notice issued by FSANZ on August 19, 2024, they explicitly stated that they had approved Application No. A1248, allowing this enzyme derived from genetically modified organisms to be used as a food processing aid.

This news sparked a wide discussion among the public about the safety of genetically modified food. Some people are concerned that genetically modified food may pose unknown risks to human health, while others believe that genetic engineering can enhance food production and nutritional value.

FSANZ stated that they had conducted rigorous safety assessments of the enzyme and concluded that it was harmless to human health and environmental safety. Nevertheless, there are still some consumers who hold a reserved attitude towards genetically modified food.