Open AccessSafety evaluation of the food enzyme α‐amylase from the genetically modified Pseudomonas fluorescens strain BD15754
Author(s) -
Silano Vittorio,
Barat Baviera José Manuel,
Bolognesi Claudia,
Cocconcelli Pier Sandro,
Crebelli Riccardo,
Gott David Michael,
Grob Konrad,
Lampi Evgenia,
Mortensen Alicja,
Rivière Gilles,
Steffensen IngerLise,
Tlustos Christina,
van Loveren Henk,
Vernis Laurence,
Zorn Holger,
Glandorf Boet,
Herman Lieve,
Aguilera Jaime,
Andryszkiewicz Magdalena,
Liu Yi,
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.2020.6043
Subject(s) - food science , pseudomonas fluorescens , amylase , genetically modified organism , genotoxicity , enzyme , strain (injury) , microbiology and biotechnology , toxicity , biology , chemistry , toxicology , biochemistry , bacteria , gene , genetics , organic chemistry , anatomy
The food enzyme α‐amylase (4‐a‐ d ‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the genetically modified Pseudomonas fluorescens strain BD 15754 by BASF Enzymes LLC 1. The food enzyme is free from viable cells of the production organism and recombinant DNA . The α‐amylase is intended to be used in distilled alcohol production and starch processing for the production of glucose syrups. Residual amounts of total organic solids ( TOS ) are removed by distillation and by the purification steps applied during the production of glucose syrups, consequently, dietary exposure was not calculated. Genotoxicity tests did not raise 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 ( NOAEL ) at the highest dose of 887 mg TOS /kg body weight (bw) per day. Similarity of the amino acid sequence to those of known allergens was searched 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 of such reactions to occur is considered to be low. However, the food enzyme contains residual amounts of a highly important antimicrobial for human medicine, with the consequent risk of promoting the development of resistance. Therefore, the Panel concludes that the food enzyme α‐amylase, produced with the genetically modified P. fluorescens strain BD 15754 cannot be considered safe.