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dc.contributor.authorLambré, Claude
dc.contributor.authorBarat Baviera, José Manuel
dc.contributor.authorBolognesi, Claudia
dc.contributor.authorCocconcelli, Pier Sandro
dc.contributor.authorCrebelli, Riccardo
dc.contributor.authorGott, David Michael
dc.contributor.authorGrob, Konrad
dc.contributor.authorLampi, Evgenia
dc.contributor.authorMengelers, Marcel
dc.contributor.authorMortensen, Alicja
dc.contributor.authorRivière, Gilles
dc.contributor.authorSteffensen, Inger-Lise
dc.contributor.authorTlustos, Christina
dc.contributor.authorVan Loveren, Henk
dc.contributor.authorVernis, Laurence
dc.contributor.authorZorn, Holger
dc.contributor.authorGlandorf, Boet
dc.contributor.authorHerman, Lieve
dc.contributor.authorAndryszkiewicz, Magdalena
dc.contributor.authorArcella, Davide
dc.contributor.authorKovalkovičová, Natália
dc.contributor.authorLiu, Yi
dc.contributor.authorChesson, Andrew
dc.date.accessioned2022-07-26T13:31:06Z
dc.date.available2022-07-26T13:31:06Z
dc.date.created2022-05-09T09:29:17Z
dc.date.issued2022
dc.identifier.urihttps://hdl.handle.net/11250/3008668
dc.description.abstractThe food enzyme pectin lyase ((1→4)-6-O-methyl-α-d-galacturonan lyase; EC 4.2.2.10) is produced with the genetically modified Aspergillus luchuensis (formally Aspergillus niger) strain FLOSC by Advanced Enzyme Technologies Ltd. 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. The food enzyme is intended to be used in fruit and vegetable processing for juice production. Based on the maximum use level and individual data from the EFSA Comprehensive European Food Database, dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 0.268 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by means of a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 794 mg TOS/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure, results in a margin of exposure of at least 2,900. A search for 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 sensitisation and elicitation reactions by dietary exposure cannot be excluded, but the likelihood for this to occur is considered to be 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.
dc.description.abstractSafety evaluation of the food enzyme pectin lyase from the genetically modified Aspergillus luchuensis strain FLOSC
dc.language.isoeng
dc.publisherEuropean Food Safety Authority
dc.relation.ispartofEFSA Journal
dc.relation.ispartofseriesEFSA Journal
dc.relation.urihttps://doi.org/10.2903/j.efsa.2022.7235
dc.titleSafety evaluation of the food enzyme pectin lyase from the genetically modified Aspergillus luchuensis strain FLOSC
dc.title.alternativeSafety evaluation of the food enzyme pectin lyase from the genetically modified Aspergillus luchuensis strain FLOSC
dc.typeResearch report
dc.description.versionpublishedVersion
dc.source.pagenumber16
dc.source.volume20
dc.source.issue5/7235
dc.identifier.cristin2022542
cristin.ispublishedtrue
cristin.fulltextoriginal


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