Zorn Holger, Barat Baviera José Manuel, Bolognesi Claudia, Catania Francesco, Gadermaier Gabriele, Greiner Ralf, Mayo Baltasar, Mortensen Alicja, Roos Yrjö Henrik, Solano Marize L M, Sramkova Monika, Van Loveren Henk, Vernis Laurence, Chesson Andrew, Herman Lieve, Aguilera Jaime, Andryszkiewicz Magdalena, Cavanna Daniele, di Piazza Giulio, Liu Yi
EFSA J. 2024 Dec 18;22(12):e9128. doi: 10.2903/j.efsa.2024.9128. eCollection 2024 Dec.
The food enzyme β-fructofuranosidase (β-d-fructofuranoside fructohydrolase; EC 3.2.1.26) is produced with the non-genetically modified strain CNCM I-3399 by Kerry Ingredients & Flavours Ltd. The production strain qualifies for the qualified presumption of safety (QPS) approach for risk assessment. The food enzyme is intended to be used in four food manufacturing processes. Exposure was estimated to be up to 2.485 mg total organic solids/kg body weight (bw) per day in European populations. As the production strain qualifies for QPS, and in the absence of other concerns, the Panel considered that toxicological studies were not needed for the safety assessment of this food enzyme. A search for homology 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 tomato allergic individuals, 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.
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）由嘉利达配料与香料有限公司使用非转基因菌株CNCM I-3399生产。生产菌株符合风险评估的安全合格假定（QPS）方法。该食品酶拟用于四种食品制造工艺。据估计，欧洲人群每天的暴露量高达2.485毫克总有机固体/千克体重。由于生产菌株符合QPS标准，且不存在其他问题，专家小组认为对该食品酶进行安全评估无需进行毒理学研究。对该食品酶的氨基酸序列与已知过敏原进行了同源性搜索，发现与一种番茄过敏原存在一处匹配。专家小组认为，不能排除饮食接触该食品酶后发生过敏反应的风险，尤其是在番茄过敏个体中，但可能性较低。根据提供的数据，专家小组得出结论，在预期使用条件下，该食品酶不会引起安全问题。
