Open AccessSafety evaluation of the food enzyme α‐amylase from the Parageobacillus thermoglucosidasius strain DP‐Gzb47
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,
Liu Yi,
Maia Joaquim,
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.2020.6129
Subject(s) - food science , brewing , food safety , chemistry , food additive , amylase , enzyme , microbiology and biotechnology , toxicology , biology , biochemistry , fermentation
The food enzyme α‐amylase (1,4‐α‐ d ‐glucan glucanohydrolase; EC 3.2.1.1) is produced with a non‐genetically modified Parageobacillus thermoglucosidasius strain DP ‐Gzb47 by Danisco US Inc. The α‐amylase food enzyme is intended to be used in brewing processes and distilled alcohol production. Since residual amounts of the food enzyme are removed by distillation, dietary exposure was only calculated for brewing processes. Based on the maximum use levels recommended for brewing processes, 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 0.880 mg TOS /kg body weight (bw) per day in European populations. As the production strain of P. thermoglucosidasius meets the requirements for a Qualified Presumption of Safety ( QPS ) approach, no toxicological data are required. Similarity of the amino acid sequence to those of known allergens was searched for and no match was found. The Panel considered that under the intended conditions of use, other than distilled alcohol production, 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.