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Safety evaluation of the food enzyme triacylglycerol lipase from Aspergillus niger (strain LFS).


ABSTRACT: The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) is produced with a genetically modified Aspergillus niger strain LFS by DSM Food Specialties B.V.. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and recombinant DNA. The triacylglycerol lipase food enzyme is intended to be used in baking processes. Based on the maximum use levels, dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 0.020 mg TOS/kg body weight (bw) per day. The toxicity studies were carried out with an asparaginase from A. niger (strain ASP). The Panel considered this enzyme as a suitable substitute to be used in the toxicological studies, because they derive from the same recipient strain, the location of the inserts are comparable, no partial inserts were present and the production methods are essentially the same. 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 1,038 and 1,194 mg TOS/kg bw per day (for males and females, respectively) that, compared with the estimated dietary exposure, results in a sufficiently high margin of exposure (MoE) (of at least 51,900). 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 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.

SUBMITTER: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (EFSA CEP Panel) 

PROVIDER: S-EPMC7009218 | biostudies-literature | 2019 Mar

REPOSITORIES: biostudies-literature

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Safety evaluation of the food enzyme triacylglycerol lipase from <i>Aspergillus niger</i> (strain LFS).

Silano Vittorio V   Barat Baviera José Manuel JM   Bolognesi Claudia C   Brüschweiler Beat Johannes BJ   Cocconcelli Pier Sandro PS   Crebelli Riccardo R   Gott David Michael DM   Grob Konrad K   Lampi Evgenia E   Mortensen Alicja A   Rivière Gilles G   Steffensen Inger-Lise IL   Tlustos Christina C   Van Loveren Henk H   Vernis Laurence L   Zorn Holger H   Glandorf Boet B   Herman Lieve L   Jany Klaus-Dieter KD   Kärenlampi Sirpa S   Penninks André A   Aguilera Jaime J   Aguileria-Gómez Margarita M   Arcella Davide D   Horn Christine C   Kovalkovičová Natália N   Liu Yi Y   Maia Joaquim Manuel JM   Chesson Andrew A  

EFSA journal. European Food Safety Authority 20190312 3


The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) is produced with a genetically modified <i>Aspergillus niger</i> strain LFS by DSM Food Specialties B.V.. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and recombinant DNA. The triacylglycerol lipase food enzyme is intended to be used in baking processes. Based on the maximum use levels, dietary exposure to the food enzyme-total  ...[more]

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