Open AccessSafety evaluation of the food enzyme isoamylase from a Dyella sp . strain
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,
Aguilera Jaime,
Horn Christine,
Maia Joaquim,
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.2020.6250
Subject(s) - isoamylase , food science , enzyme , starch , biology , biochemistry , strain (injury) , chemistry , amylase , anatomy
The food enzyme isoamylase (glycogen α‐1,6‐glucanohydrolase, EC 3.2.1.68) is produced with Dyella sp . by Hayashibara Co. Ltd. Whole genome sequence analysis of the production strain identified a sequence with high homology with a gene conferring resistance to an antimicrobial, which may confer cross‐resistance to a critically important antimicrobial, as defined by the World Health Organisation. This is a concern, since DNA from the production strain was detected in the food enzyme. The isoamylase food enzyme is intended to be used in starch processing for the production of various starch hydrolysates. Since residual amounts of total organic solids are removed by the purification steps applied during the production of saccharides from starch, dietary exposure was not calculated. The batch used for toxicological testing was not sufficiently characterised; therefore, the toxicological data provided were not considered. 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 for this to occur is considered to be low. Overall, the Panel cannot conclude on the safety of the food enzyme isoamylase produced with Dyella sp .