Safety evaluation of the food enzyme glucan 1,4‐α‐maltohydrolase from the genetically modified Saccharomyces cerevisiae strain LALL‐MA+
Abstract The food enzyme glucan 1,4‐α‐maltohydrolase (4‐α‐d‐glucan α‐maltohydrolase; EC 3.2.1.133) is produced with the genetically modified Saccharomyces cerevisiae strain LALL‐MA+ by Danstar Ferment AG. 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
2024-08-01
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| Series: | EFSA Journal |
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| Online Access: | https://doi.org/10.2903/j.efsa.2024.8935 |
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| author | EFSA FEZ Panel (EFSA Panel on Food Enzymes) Holger Zorn José Manuel Barat Baviera Claudia Bolognesi Francesco Catania Gabriele Gadermaier Ralf Greiner Baltasar Mayo Alicja Mortensen Yrjö Henrik Roos Marize de Lourdes Marzo Solano Monika Sramkova Henk Van Loveren Laurence Vernis Daniele Cavanna Cristina Fernàndez‐Fraguas Yi Liu Eleonora Marini |
| author_facet | EFSA FEZ Panel (EFSA Panel on Food Enzymes) Holger Zorn José Manuel Barat Baviera Claudia Bolognesi Francesco Catania Gabriele Gadermaier Ralf Greiner Baltasar Mayo Alicja Mortensen Yrjö Henrik Roos Marize de Lourdes Marzo Solano Monika Sramkova Henk Van Loveren Laurence Vernis Daniele Cavanna Cristina Fernàndez‐Fraguas Yi Liu Eleonora Marini |
| author_sort | EFSA FEZ Panel (EFSA Panel on Food Enzymes) |
| collection | DOAJ |
| description | Abstract The food enzyme glucan 1,4‐α‐maltohydrolase (4‐α‐d‐glucan α‐maltohydrolase; EC 3.2.1.133) is produced with the genetically modified Saccharomyces cerevisiae strain LALL‐MA+ by Danstar Ferment AG. 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 production of baked products. Dietary exposure was estimated to be up to 0.014 mg TOS/kg body weight per day in European populations. Given the QPS status of the production strain and the absence of concerns resulting from the food enzyme manufacturing process, toxicity tests were considered unnecessary by the Panel. A search for the identity of the amino acid sequence of the food enzyme to known allergens was made and four matches were found, three with respiratory allergens and one with an allergen from mosquito (injected). 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-566a823b01ed4877b7f9376b610f04d5 |
| institution | OA Journals |
| issn | 1831-4732 |
| language | English |
| publishDate | 2024-08-01 |
| publisher | Wiley |
| record_format | Article |
| series | EFSA Journal |
| spelling | doaj-art-566a823b01ed4877b7f9376b610f04d52025-08-20T01:55:16ZengWileyEFSA Journal1831-47322024-08-01228n/an/a10.2903/j.efsa.2024.8935Safety evaluation of the food enzyme glucan 1,4‐α‐maltohydrolase from the genetically modified Saccharomyces cerevisiae strain LALL‐MA+EFSA FEZ Panel (EFSA Panel on Food Enzymes)Holger ZornJosé Manuel Barat BavieraClaudia BolognesiFrancesco CataniaGabriele GadermaierRalf GreinerBaltasar MayoAlicja MortensenYrjö Henrik RoosMarize de Lourdes Marzo SolanoMonika SramkovaHenk Van LoverenLaurence VernisDaniele CavannaCristina Fernàndez‐FraguasYi LiuEleonora MariniAbstract The food enzyme glucan 1,4‐α‐maltohydrolase (4‐α‐d‐glucan α‐maltohydrolase; EC 3.2.1.133) is produced with the genetically modified Saccharomyces cerevisiae strain LALL‐MA+ by Danstar Ferment AG. 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 production of baked products. Dietary exposure was estimated to be up to 0.014 mg TOS/kg body weight per day in European populations. Given the QPS status of the production strain and the absence of concerns resulting from the food enzyme manufacturing process, toxicity tests were considered unnecessary by the Panel. A search for the identity of the amino acid sequence of the food enzyme to known allergens was made and four matches were found, three with respiratory allergens and one with an allergen from mosquito (injected). 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.2024.89354‐α‐d‐glucan α‐maltohydrolaseEC 3.2.1.133EFSA‐Q‐2023‐00533food enzymegenetically modified microorganismglucan 1,4‐α‐maltohydrolase |
| spellingShingle | EFSA FEZ Panel (EFSA Panel on Food Enzymes) Holger Zorn José Manuel Barat Baviera Claudia Bolognesi Francesco Catania Gabriele Gadermaier Ralf Greiner Baltasar Mayo Alicja Mortensen Yrjö Henrik Roos Marize de Lourdes Marzo Solano Monika Sramkova Henk Van Loveren Laurence Vernis Daniele Cavanna Cristina Fernàndez‐Fraguas Yi Liu Eleonora Marini Safety evaluation of the food enzyme glucan 1,4‐α‐maltohydrolase from the genetically modified Saccharomyces cerevisiae strain LALL‐MA+ EFSA Journal 4‐α‐d‐glucan α‐maltohydrolase EC 3.2.1.133 EFSA‐Q‐2023‐00533 food enzyme genetically modified microorganism glucan 1,4‐α‐maltohydrolase |
| title | Safety evaluation of the food enzyme glucan 1,4‐α‐maltohydrolase from the genetically modified Saccharomyces cerevisiae strain LALL‐MA+ |
| title_full | Safety evaluation of the food enzyme glucan 1,4‐α‐maltohydrolase from the genetically modified Saccharomyces cerevisiae strain LALL‐MA+ |
| title_fullStr | Safety evaluation of the food enzyme glucan 1,4‐α‐maltohydrolase from the genetically modified Saccharomyces cerevisiae strain LALL‐MA+ |
| title_full_unstemmed | Safety evaluation of the food enzyme glucan 1,4‐α‐maltohydrolase from the genetically modified Saccharomyces cerevisiae strain LALL‐MA+ |
| title_short | Safety evaluation of the food enzyme glucan 1,4‐α‐maltohydrolase from the genetically modified Saccharomyces cerevisiae strain LALL‐MA+ |
| title_sort | safety evaluation of the food enzyme glucan 1 4 α maltohydrolase from the genetically modified saccharomyces cerevisiae strain lall ma |
| topic | 4‐α‐d‐glucan α‐maltohydrolase EC 3.2.1.133 EFSA‐Q‐2023‐00533 food enzyme genetically modified microorganism glucan 1,4‐α‐maltohydrolase |
| url | https://doi.org/10.2903/j.efsa.2024.8935 |
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