Safety evaluation of the food enzyme lysophospholipase from the genetically modified Trichoderma reesei strain DP‐Nyc81
Abstract The food enzyme lysophospholipase (2‐lysophosphatidylcholine acylhydrolase, EC 3.1.1.5) is produced with the genetically modified Trichoderma reesei strain DP‐Nyc81 by Genencor International B.V. The genetic modifications do not give rise to safety concerns. The food enzyme is free from via...
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| Language: | English |
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Wiley
2024-07-01
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| Series: | EFSA Journal |
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| Online Access: | https://doi.org/10.2903/j.efsa.2024.8936 |
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| author | EFSA Panel on Food Enzymes (FEZ) Holger Zorn José Manuel Barat Baviera Claudia Bolognesi Francesco Catania Gabriele Gadermaier Ralf Greiner Baltasar Mayo Alicja Mortensen Yrjö Henrik Roos Marize L. M. Solano Monika Sramkova Henk Van Loveren Laurence Vernis Magdalena Andryszkiewicz Yi Liu Simone Lunardi |
| author_facet | EFSA Panel on Food Enzymes (FEZ) Holger Zorn José Manuel Barat Baviera Claudia Bolognesi Francesco Catania Gabriele Gadermaier Ralf Greiner Baltasar Mayo Alicja Mortensen Yrjö Henrik Roos Marize L. M. Solano Monika Sramkova Henk Van Loveren Laurence Vernis Magdalena Andryszkiewicz Yi Liu Simone Lunardi |
| author_sort | EFSA Panel on Food Enzymes (FEZ) |
| collection | DOAJ |
| description | Abstract The food enzyme lysophospholipase (2‐lysophosphatidylcholine acylhydrolase, EC 3.1.1.5) is produced with the genetically modified Trichoderma reesei strain DP‐Nyc81 by Genencor International B.V. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA. It is intended to be used in the processing of cereals and other grains for the production of glucose syrups and other starch hydrolysates. Since residual amounts of food enzyme–total organic solids are removed during these food manufacturing processes, dietary exposure was not calculated and toxicological studies were considered unnecessary. A search for the identity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel considered that the risk of allergic reactions upon dietary exposure cannot be excluded, but the likelihood is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns, under the intended conditions of use. |
| format | Article |
| id | doaj-art-027eb763eeb345e793ebbac9b87a0d6c |
| institution | DOAJ |
| issn | 1831-4732 |
| language | English |
| publishDate | 2024-07-01 |
| publisher | Wiley |
| record_format | Article |
| series | EFSA Journal |
| spelling | doaj-art-027eb763eeb345e793ebbac9b87a0d6c2025-08-20T02:39:09ZengWileyEFSA Journal1831-47322024-07-01227n/an/a10.2903/j.efsa.2024.8936Safety evaluation of the food enzyme lysophospholipase from the genetically modified Trichoderma reesei strain DP‐Nyc81EFSA Panel on Food Enzymes (FEZ)Holger ZornJosé Manuel Barat BavieraClaudia BolognesiFrancesco CataniaGabriele GadermaierRalf GreinerBaltasar MayoAlicja MortensenYrjö Henrik RoosMarize L. M. SolanoMonika SramkovaHenk Van LoverenLaurence VernisMagdalena AndryszkiewiczYi LiuSimone LunardiAbstract The food enzyme lysophospholipase (2‐lysophosphatidylcholine acylhydrolase, EC 3.1.1.5) is produced with the genetically modified Trichoderma reesei strain DP‐Nyc81 by Genencor International B.V. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA. It is intended to be used in the processing of cereals and other grains for the production of glucose syrups and other starch hydrolysates. Since residual amounts of food enzyme–total organic solids are removed during these food manufacturing processes, dietary exposure was not calculated and toxicological studies were considered unnecessary. A search for the identity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel considered that the risk of allergic reactions upon dietary exposure cannot be excluded, but the likelihood is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns, under the intended conditions of use.https://doi.org/10.2903/j.efsa.2024.8936EC 3.1.1.5food enzymegenetically modified microorganismlecithinase BlysophospholipaseTrichoderma reesei |
| spellingShingle | EFSA Panel on Food Enzymes (FEZ) Holger Zorn José Manuel Barat Baviera Claudia Bolognesi Francesco Catania Gabriele Gadermaier Ralf Greiner Baltasar Mayo Alicja Mortensen Yrjö Henrik Roos Marize L. M. Solano Monika Sramkova Henk Van Loveren Laurence Vernis Magdalena Andryszkiewicz Yi Liu Simone Lunardi Safety evaluation of the food enzyme lysophospholipase from the genetically modified Trichoderma reesei strain DP‐Nyc81 EFSA Journal EC 3.1.1.5 food enzyme genetically modified microorganism lecithinase B lysophospholipase Trichoderma reesei |
| title | Safety evaluation of the food enzyme lysophospholipase from the genetically modified Trichoderma reesei strain DP‐Nyc81 |
| title_full | Safety evaluation of the food enzyme lysophospholipase from the genetically modified Trichoderma reesei strain DP‐Nyc81 |
| title_fullStr | Safety evaluation of the food enzyme lysophospholipase from the genetically modified Trichoderma reesei strain DP‐Nyc81 |
| title_full_unstemmed | Safety evaluation of the food enzyme lysophospholipase from the genetically modified Trichoderma reesei strain DP‐Nyc81 |
| title_short | Safety evaluation of the food enzyme lysophospholipase from the genetically modified Trichoderma reesei strain DP‐Nyc81 |
| title_sort | safety evaluation of the food enzyme lysophospholipase from the genetically modified trichoderma reesei strain dp nyc81 |
| topic | EC 3.1.1.5 food enzyme genetically modified microorganism lecithinase B lysophospholipase Trichoderma reesei |
| url | https://doi.org/10.2903/j.efsa.2024.8936 |
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