Dataset Information

Safety evaluation of the food enzyme peroxidase obtained from soybean (Glycine max) hulls.

ABSTRACT: The food enzyme considered in this opinion is a peroxidase (hydrogen-peroxide oxidoreductase; EC 1.11.1.7) obtained from hulls of soybeans (Glycine max) by the company Kerry Ingredients & Flavours. The compositional data provided were considered sufficient. The manufacturing process did not raise safety concerns. The enzyme is intended to be used in baking processes. Based on the maximum recommended use level, dietary exposure to the food enzyme total organic solids (TOS) was estimated on the basis of individual data from the EFSA Comprehensive European Food Consumption Database. This exposure estimate is lower than the exposure to the fraction of soybean comparable to the food enzyme TOS resulting from the consumption of whole soybean-derived foods by roughly an order of magnitude. As the food enzyme is derived from edible parts of soybean, in line with the requirements of the guidance document on food enzyme assessment, the Panel concluded that the provision of toxicological data was unnecessary. The potential allergenicity was evaluated by searching for similarity between the amino acid sequence of soybean peroxidase retrieved from the database Uniprot and the sequences of known food allergens; no match was found. Peroxidase from soybean hulls is not listed as an allergen in allergen databases. However, several soybean- and soybean hull proteins are known to be respiratory or food allergens. Based on the origin of the food enzyme from edible parts of soybean, the enzyme manufacturing process, the compositional and biochemical data provided, and the dietary exposure assessment, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use. However, the Panel noted that this food enzyme may contain allergenic soybean proteins, thus, adverse reactions in susceptible soybean-allergic individuals cannot be ruled out.

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

PROVIDER: S-EPMC7009897 | biostudies-literature | 2017 Dec

REPOSITORIES: biostudies-literature

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Publications

Safety evaluation of the food enzyme peroxidase obtained from soybean (<i>Glycine max</i>) hulls.

Silano Vittorio V Bolognesi Claudia C Castle Laurence L Chipman Kevin K Cravedi Jean-Pierre JP Fowler Paul P Franz Roland R Grob Konrad K Gürtler Rainer R Husøy Trine T Kärenlampi Sirpa S Mennes Wim W Milana Maria Rosaria MR Pfaff Karla K Riviere Gilles G Srinivasan Jannavi J de Fátima Tavares Poças Maria M Tlustos Christina C Wölfle Detlef D Zorn Holger H Chesson Andrew A Glandorf Boet B Herman Lieve L Jany Klaus-Dieter KD Marcon Francesca F Penninks André A Smith Andrew A Želježić Davor D Andryszkiewicz Magdalena M Arcella Davide D Liu Yi Y Engel Karl-Heinz KH

EFSA journal. European Food Safety Authority 20171221 12

The food enzyme considered in this opinion is a peroxidase (hydrogen-peroxide oxidoreductase; EC 1.11.1.7) obtained from hulls of soybeans (<i>Glycine max</i>) by the company Kerry Ingredients & Flavours. The compositional data provided were considered sufficient. The manufacturing process did not raise safety concerns. The enzyme is intended to be used in baking processes. Based on the maximum recommended use level, dietary exposure to the food enzyme total organic solids (TOS) was estimated on ...[more]

PMID: 32625394

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Project description:The food enzyme considered in this opinion is a 4-?-d-glucan maltohydrolase (EC 3.2.1.2) obtained from grain of barley (Hordeum vulgare), by the companies Genencor International B.V. and Senson Oy. This ?-amylase is intended to be used in several food-manufacturing processes: baking and brewing processes, distilled alcohol production, and starch processing for the production of glucose syrups. The compositional data provided for the food enzyme were considered sufficient. The manufacturing process did not raise safety concerns. Based on the maximum use levels recommended for the respective food processes, dietary exposure to the food enzyme-total organic solids (TOS) was estimated on the basis of individual data from the EFSA Comprehensive European Food Consumption Database. This exposure estimate is similar to or lower than the exposure to a fraction of barley comparable to the food enzyme-TOS, resulting from the consumption of barley-derived foods. As the food enzyme is derived from edible parts of barley, in line with the requirements of the guidance document on food enzyme assessment, the Panel accepted that there was no need for the provision of toxicological data for this food enzyme and the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use. Considering the potential for allergenicity, the gluten content of the food enzyme was below the detection limit of the analytical method, which is well below the level of 20 mg/kg for 'gluten-free' products. The amino acid sequence of the ?-amylase was compared to those of known allergens and no match was found. The food enzyme ?-amylase from barley is an occupational respiratory allergen and may contain low levels of other allergenic barley proteins that may trigger adverse reactions upon oral challenges in individuals with an oral sensitisation to cereals. The Panel considers that dietary exposure to the food enzyme ?-amylase from barley may result in incidental cases of food allergic reactions.

Dataset Information

Safety evaluation of the food enzyme peroxidase obtained from soybean (Glycine max) hulls.

Publications

Safety evaluation of the food enzyme peroxidase obtained from soybean (<i>Glycine max</i>) hulls.

Similar Datasets

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