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Safety evaluation of the food enzyme alpha-amylase from a genetically modified bacillus licheniformis (strain NZYM-AN)

2018-07Artigo científico Acesso aberto
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dc.contributor.authorEFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
dc.contributor.authorPoças, Maria de Fátima Tavares
dc.date.accessioned2021-05-26T10:41:38Z
dc.date.available2021-05-26T10:41:38Z
dc.date.issued2018-07
dc.description.abstractThe food enzyme is an α-amylase (4-α-d-glucan glucanohydrolase; EC 3.2.1.1) produced with a genetically modified Bacillus licheniformis strain NZYM-AN by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme does not contain the production organism or recombinant DNA; therefore, there is no safety concern for the environment. The α-amylase is intended to be used in starch processing for the production of glucose syrups and distilled alcohol production. Residual amounts of total organic solids (TOS) are removed by distillation and by the purification steps applied during the production of glucose syrups (by > 99%). Consequently, dietary exposure was not calculated. Genotoxicity tests with the food enzyme did not raise a safety concern. The amino acid sequence of the food enzyme did not match to those of known allergens. The Panel considered that under the intended condition of use, the risk of allergic sensitisation and elicitation reactions upon dietary exposure to this food enzyme cannot be excluded, but the likelihood is considered low. Based on the microbial source, the genetic modifications, the manufacturing process, the compositional and biochemical data, the removal of TOS during the intended food production processes and the findings in the genotoxicity studies, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.2903/j.efsa.2018.5317pt_PT
dc.identifier.eid85062234201
dc.identifier.issn1831-4732
dc.identifier.pmid32625959
dc.identifier.urihttp://hdl.handle.net/10400.14/33259
dc.identifier.wos000441351400008
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nd/4.0/pt_PT
dc.subject1,4-α-d-glucan glucanohydrolasept_PT
dc.subject4-α-d-glucan glucanohydrolasept_PT
dc.subjectAlpha-amylasept_PT
dc.subjectBacillus licheniformispt_PT
dc.subjectEC 3.2.1.1pt_PT
dc.subjectFood enzymept_PT
dc.subjectGenetically modified microorganismpt_PT
dc.titleSafety evaluation of the food enzyme alpha-amylase from a genetically modified bacillus licheniformis (strain NZYM-AN)pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue7pt_PT
oaire.citation.titleEFSA Journalpt_PT
oaire.citation.volume16pt_PT
person.familyNamePoças
person.givenNameMaria de Fátima
person.identifier.ciencia-id1513-5F90-0B67
person.identifier.orcid0000-0002-6598-6515
person.identifier.scopus-author-id15127714500
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationdca9a545-c7be-41fd-802b-b608d9d240eb
relation.isAuthorOfPublication.latestForDiscoverydca9a545-c7be-41fd-802b-b608d9d240eb

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