Open AccessSafety evaluation of the food enzyme with 4‐α‐ d ‐{(1‐>4)‐α‐ d ‐glucano}trehalose trehalohydrolase and (1‐>4)‐α‐ d ‐glucan 1‐α‐ d ‐glucosylmutase activities from the Gryllotalpicola ginsengisoli strain S34
Author(s) -
Silano Vittorio,
Barat Baviera José Manuel,
Bolognesi Claudia,
Cocconcelli Pier Sandro,
Crebelli Riccardo,
Gott David Michael,
Grob Konrad,
Lambré Claude,
Lampi Evgenia,
Mengelers Marcel,
Mortensen Alicja,
Rivière Gilles,
Steffensen IngerLise,
Tlustos Christina,
Van Loveren Henk,
Vernis Laurence,
Zorn Holger,
Glandorf Boet,
Herman Lieve,
Gomes Ana,
Kovalkovičová Natália,
Liu Yi,
Roncancio Peña Claudia,
Chesson Andrew
Publication year - 2020
Publication title -
efsa journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.076
H-Index - 97
ISSN - 1831-4732
DOI - 10.2903/j.efsa.2020.6042
Subject(s) - trehalose , food science , enzyme , glucan , strain (injury) , starch , chemistry , biochemistry , food additive , biology , anatomy
The food enzyme with 4‐α‐ d ‐{(1‐>4)‐α‐ d ‐glucano}trehalose trehalohydrolase ((4‐α‐ d ‐[(1,4‐α‐ d ‐glucano]trehalose glucanohydrolase (trehalose‐producing)), EC 3.2.1.141) and (1‐>4)‐α‐ d ‐glucan 1‐α‐ d ‐glucosylmutase ((1,4)‐α‐ d ‐glucan 1‐α‐ d ‐glucosylmutase, EC 5.4.99.15) activities is produced with a non‐genetically modified microorganism Gryllotalpicola ginsengisoli (formally Arthrobacter ramosus ) by Hayashibara Co., Ltd. The applicant states that the food enzyme will not be placed on the open market, but will only be used in‐house in starch processing for trehalose production. Since residual amounts of total organic solids are removed by the purification steps applied during the production of trehalose, toxicological studies were considered not necessary and no dietary exposure was calculated. Similarities of the amino acid sequences to those of known allergens were searched and no matches were 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 to occur is considered to be low. Based on the data provided, the Panel concluded that the food enzyme does not give rise to safety concerns under the intended conditions of use.