Lambré Claude, Barat Baviera José Manuel, Bolognesi Claudia, Cocconcelli Pier Sandro, Crebelli Riccardo, Gott David Michael, Grob Konrad, Lampi Evgenia, Mengelers Marcel, Mortensen Alicja, Rivière Gilles, Steffensen Inger-Lise, Tlustos Christina, Van Loveren Henk, Vernis Laurence, Zorn Holger, Herman Lieve, Roos Yrjö, Aguilera Jaime, Andryszkiewicz Magdalena, Cavanna Daniele, Liu Yi, Marini Eleonora, Pesce Francesco, di Piazza Giulio, Chesson Andrew
EFSA J. 2024 Feb 27;22(2):e8616. doi: 10.2903/j.efsa.2024.8616. eCollection 2024 Feb.
The food enzyme β-fructofuranosidase (β-d-fructofuranoside fructohydrolase; EC 3.2.1.26) is produced with the non-genetically modified strain NCYC R693 by Kerry Ingredients & Flavours Ltd. The production strain meets the requirements for the qualified presumption of safety (QPS) approach. The food enzyme is intended to be used in four food manufacturing processes. The dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 2.485 mg TOS/kg body weight per day in European populations. As the production strain qualifies for the QPS approach of safety assessment and no issue of concern arising from the production process of the food enzyme were identified, the Panel considered that no toxicological studies other than the assessment of allergenicity were necessary. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and one match with a tomato allergen was found. The Panel considered that the risk of allergic reactions upon dietary exposure to this food enzyme, particularly in individuals sensitised to tomato, cannot be excluded. However, the likelihood of allergic reactions is expected not to exceed the likelihood of allergic reactions to tomato. 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.
食品酶β-呋喃果糖苷酶（β-D-呋喃果糖苷果糖水解酶；EC 3.2.1.26）由Kerry Ingredients & Flavours Ltd.使用非转基因菌株NCYC R693生产。生产菌株符合安全合格假定（QPS）方法的要求。该食品酶拟用于四种食品制造工艺。据估计，欧洲人群通过饮食接触该食品酶的总有机固体（TOS）量高达每天2.485毫克TOS/千克体重。由于生产菌株符合安全评估的QPS方法，且未发现该食品酶生产过程中存在任何令人担忧的问题，专家小组认为除了评估致敏性外，无需进行其他毒理学研究。对该食品酶的氨基酸序列与已知过敏原进行了相似性搜索，发现与一种番茄过敏原存在一处匹配。专家小组认为，不能排除饮食接触这种食品酶后发生过敏反应的风险，尤其是对番茄过敏的个体。然而，预计过敏反应的可能性不会超过对番茄过敏反应的可能性。根据提供的数据，专家小组得出结论，在预期使用条件下，这种食品酶不会引起安全问题。
