Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified Saccharomyces cerevisiae strain LALL‐LI
Abstract The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) is produced with the genetically modified Saccharomyces cerevisiae strain LALL‐LI by Lallemand Inc. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of...
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Wiley
2023-07-01
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| Series: | EFSA Journal |
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| Online Access: | https://doi.org/10.2903/j.efsa.2023.8091 |
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| author | EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) Claude Lambré José Manuel Barat Baviera Claudia Bolognesi Pier Sandro Cocconcelli Riccardo Crebelli David Michael Gott Konrad Grob Evgenia Lampi Marcel Mengelers Alicja Mortensen Gilles Rivière Inger‐Lise Steffensen Christina Tlustos Henk Van Loveren Laurence Vernis Holger Zorn Yrjö Roos Jaime Aguilera Magdalena Andryszkiewicz Yi Liu Andrew Chesson |
| author_facet | EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) Claude Lambré José Manuel Barat Baviera Claudia Bolognesi Pier Sandro Cocconcelli Riccardo Crebelli David Michael Gott Konrad Grob Evgenia Lampi Marcel Mengelers Alicja Mortensen Gilles Rivière Inger‐Lise Steffensen Christina Tlustos Henk Van Loveren Laurence Vernis Holger Zorn Yrjö Roos Jaime Aguilera Magdalena Andryszkiewicz Yi Liu Andrew Chesson |
| author_sort | EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) |
| collection | DOAJ |
| description | Abstract The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) is produced with the genetically modified Saccharomyces cerevisiae strain LALL‐LI by Lallemand Inc. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism, but not from recombinant DNA. It is intended to be used in baking processes. Dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 0.42 mg TOS/kg body weight per day in European populations. The production strain of the food enzyme fulfils the requirements for the qualified presumption of safety (QPS) approach to safety assessment. Therefore, the Panel considered that toxicological tests are not needed for the assessment of this food enzyme. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel considered that, under the intended conditions of use, the risk of allergic reactions by 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-85846262aa2b4ff0963c577f62e2beb9 |
| institution | OA Journals |
| issn | 1831-4732 |
| language | English |
| publishDate | 2023-07-01 |
| publisher | Wiley |
| record_format | Article |
| series | EFSA Journal |
| spelling | doaj-art-85846262aa2b4ff0963c577f62e2beb92025-08-20T02:27:32ZengWileyEFSA Journal1831-47322023-07-01217n/an/a10.2903/j.efsa.2023.8091Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified Saccharomyces cerevisiae strain LALL‐LIEFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)Claude LambréJosé Manuel Barat BavieraClaudia BolognesiPier Sandro CocconcelliRiccardo CrebelliDavid Michael GottKonrad GrobEvgenia LampiMarcel MengelersAlicja MortensenGilles RivièreInger‐Lise SteffensenChristina TlustosHenk Van LoverenLaurence VernisHolger ZornYrjö RoosJaime AguileraMagdalena AndryszkiewiczYi LiuAndrew ChessonAbstract The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) is produced with the genetically modified Saccharomyces cerevisiae strain LALL‐LI by Lallemand Inc. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism, but not from recombinant DNA. It is intended to be used in baking processes. Dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 0.42 mg TOS/kg body weight per day in European populations. The production strain of the food enzyme fulfils the requirements for the qualified presumption of safety (QPS) approach to safety assessment. Therefore, the Panel considered that toxicological tests are not needed for the assessment of this food enzyme. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel considered that, under the intended conditions of use, the risk of allergic reactions by 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.2023.8091food enzymetriacylglycerol lipasetriacylglycerol acylhydrolaselipaseSaccharomyces cerevisiaegenetically modified microorganism |
| spellingShingle | EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) Claude Lambré José Manuel Barat Baviera Claudia Bolognesi Pier Sandro Cocconcelli Riccardo Crebelli David Michael Gott Konrad Grob Evgenia Lampi Marcel Mengelers Alicja Mortensen Gilles Rivière Inger‐Lise Steffensen Christina Tlustos Henk Van Loveren Laurence Vernis Holger Zorn Yrjö Roos Jaime Aguilera Magdalena Andryszkiewicz Yi Liu Andrew Chesson Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified Saccharomyces cerevisiae strain LALL‐LI EFSA Journal food enzyme triacylglycerol lipase triacylglycerol acylhydrolase lipase Saccharomyces cerevisiae genetically modified microorganism |
| title | Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified Saccharomyces cerevisiae strain LALL‐LI |
| title_full | Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified Saccharomyces cerevisiae strain LALL‐LI |
| title_fullStr | Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified Saccharomyces cerevisiae strain LALL‐LI |
| title_full_unstemmed | Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified Saccharomyces cerevisiae strain LALL‐LI |
| title_short | Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified Saccharomyces cerevisiae strain LALL‐LI |
| title_sort | safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified saccharomyces cerevisiae strain lall li |
| topic | food enzyme triacylglycerol lipase triacylglycerol acylhydrolase lipase Saccharomyces cerevisiae genetically modified microorganism |
| url | https://doi.org/10.2903/j.efsa.2023.8091 |
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