Younes Maged, Aquilina Gabriele, Engel Karl-Heinz, Fowler Paul J, Frutos Fernandez Maria Jose, Fürst Peter, Gürtler Rainer, Gundert-Remy Ursula, Husøy Trine, Manco Melania, Mennes Wim, Moldeus Peter, Passamonti Sabina, Shah Romina, Waalkens-Berendsen Ine, Wright Matthew, Barat Baviera José Manuel, Degen Gisela, Herman Lieve, Leblanc Jean-Charles, Wölfle Detlef, Aguilera Jaime, Giarola Alessandra, Smeraldi Camilla, Vianello Giorgia, Castle Laurence
EFSA J. 2022 May 16;20(5):e07291. doi: 10.2903/j.efsa.2022.7291. eCollection 2022 May.
The EFSA Panel on Food Additives and Flavourings (FAF Panel) provides a scientific opinion on the safety of a proposed amendment of the specifications of enzymatically produced steviol glycosides (E 960c) with respect to the inclusion of rebaudioside D produced via enzyme-catalysed bioconversion of purified stevia leaf extract. Rebaudioside D (95% on dry basis) is produced via enzymatic bioconversion of purified stevia leaf extract using uridine diphosphate (UDP)-glucosyltransferase (UGT) and sucrose synthase enzymes produced by the genetically modified yeast UGT-A, that facilitates the transfer of glucose to purified stevia leaf extract via glycosidic bonds. The same enzymes from UGT-A may be used in the manufacturing process of the food additive, rebaudioside M produced via enzyme modification of steviol glycosides from stevia (E 960c(i)). The Panel considered that separate specifications would be needed for this food additive produced via the manufacturing process described in the current application, aligned with those already established for E 960c(i). The Panel concluded that there is no toxicological concern for Rebaudioside D produced via enzymatic bioconversion of purified stevia leaf extract using UDP-glucosyltransferase and sucrose synthase produced by a genetically modified strain of the yeast . However, based on the available data, the Panel could not exclude the possibility that some residual amount of DNA coding for the kanamycin resistance gene could remain in the final product. Should this gene propagate in microbiota due to the presence of recombinant DNA in the final product, this would be of concern. Therefore, the Panel concluded that the safety of Rebaudioside D produced via this enzymatic bioconversion was not sufficiently demonstrated with the available data given that the absence of recombinant DNA was not shown.
欧洲食品安全局食品添加剂和调味剂专家委员会(FAF 专家委员会)就酶促生产甜菊糖苷(E 960c)规格的拟议修订案的安全性提供了科学意见,该修订案涉及纳入通过对纯化甜叶菊叶提取物进行酶催化生物转化而产生的莱鲍迪苷 D。莱鲍迪苷 D(以干基计 95%)是通过使用转基因酵母 UGT - A 产生的尿苷二磷酸(UDP)-葡萄糖基转移酶(UGT)和蔗糖合酶对纯化甜叶菊叶提取物进行酶促生物转化而生产的,这有助于通过糖苷键将葡萄糖转移到纯化甜叶菊叶提取物中。来自 UGT - A 的相同酶可用于食品添加剂莱鲍迪苷 M 的制造过程,莱鲍迪苷 M 是通过对甜叶菊中的甜菊糖苷进行酶改性生产的(E 960c(i))。专家委员会认为,对于通过本申请所述制造工艺生产的这种食品添加剂,需要有单独的规格,且应与已为 E 960c(i)确立的规格一致。专家委员会得出结论,使用转基因酵母菌株产生的 UDP -葡萄糖基转移酶和蔗糖合酶对纯化甜叶菊叶提取物进行酶促生物转化所产生的莱鲍迪苷 D 不存在毒理学问题。然而,根据现有数据,专家委员会不能排除最终产品中可能残留一些编码卡那霉素抗性基因的 DNA 的可能性。如果该基因由于最终产品中存在重组 DNA 而在微生物群中传播,这将令人担忧。因此,鉴于未证明不存在重组 DNA,专家委员会得出结论,现有数据不足以证明通过这种酶促生物转化生产的莱鲍迪苷 D 的安全性。