Safety evaluation of the food enzyme endo-1,3(4)-β-glucanase from the non-genetically modified Talaromyces versatilis strain PF8

[EN] The food enzyme endo-1,3(4)-beta-glucanase (3-(1-3;1-4)-beta-D-glucan 3(4)-glucanohydrolase; EC 3.2.1.6) is produced with the non-genetically modified Talaromyces versatilis strain PF8 by Erbsl & ouml;h Geisenheim AG. The food enzyme was free from viable cells of the production organism...

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Autores: Zorn, Holger, Bolognesi, Claudia, Catania, Francesco, Gardemaier, Gabriele, Greiner, Ralf, Mayo, Baltasar, Mortensen, Alicja, Roos, Yrjö Henrik, Solano, Marize L.M., Sramkova, Monika, Loveren, Henk van, Vernis, Laurence, Chesson, Andrew, Herman, Lieva, Barat Baviera, José Manuel|||0000-0001-8487-7114
Tipo de recurso: artículo
Fecha de publicación:2024
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/222900
Acceso en línea:https://riunet.upv.es/handle/10251/222900
Access Level:acceso abierto
Palabra clave:3-(1-3
1-4)-beta-D-glucan 3(4)-glucanohydrolase
EC 3.2.1.6endo-1,3(4)-beta-glucanase
Food enzymenon-genetically modified microorganism
Talaromyces versatilis
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network_acronym_str ES
network_name_str España
repository_id_str
spelling Safety evaluation of the food enzyme endo-1,3(4)-β-glucanase from the non-genetically modified Talaromyces versatilis strain PF8Zorn, HolgerBolognesi, ClaudiaCatania, FrancescoGardemaier, GabrieleGreiner, RalfMayo, BaltasarMortensen, AlicjaRoos, Yrjö HenrikSolano, Marize L.M.Sramkova, MonikaLoveren, Henk vanVernis, LaurenceChesson, AndrewHerman, LievaBarat Baviera, José Manuel|||0000-0001-8487-71143-(1-31-4)-beta-D-glucan 3(4)-glucanohydrolaseEC 3.2.1.6endo-1,3(4)-beta-glucanaseFood enzymenon-genetically modified microorganismTalaromyces versatilis[EN] The food enzyme endo-1,3(4)-beta-glucanase (3-(1-3;1-4)-beta-D-glucan 3(4)-glucanohydrolase; EC 3.2.1.6) is produced with the non-genetically modified Talaromyces versatilis strain PF8 by Erbsl & ouml;h Geisenheim AG. The food enzyme was free from viable cells of the production organism. It is intended to be used in four food manufacturing processes. Dietary exposure to the food enzyme-total organic solids (TOS) was calculated to be up to 0.110 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate 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 of 2229 mg TOS/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure resulted in a margin of exposure of at least 20,264. A search for homology of the amino acid sequence of the food enzyme to known allergens was made and four matches with respiratory or contact allergens were found. The Panel considered that the risk of allergic reactions upon dietary exposure cannot be excluded, but the likelihood is 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.WileyDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalGrupo de Investigación e Innovación AlimentariaRepositorio Institucional de la Universitat Politècnica de València Riunet20242024-10-31journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://riunet.upv.es/handle/10251/222900reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento - Sin obra derivada (by-nd) http://creativecommons.org/licenses/by-nd/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/2229002026-06-13T07:49:27Z
dc.title.none.fl_str_mv Safety evaluation of the food enzyme endo-1,3(4)-β-glucanase from the non-genetically modified Talaromyces versatilis strain PF8
title Safety evaluation of the food enzyme endo-1,3(4)-β-glucanase from the non-genetically modified Talaromyces versatilis strain PF8
spellingShingle Safety evaluation of the food enzyme endo-1,3(4)-β-glucanase from the non-genetically modified Talaromyces versatilis strain PF8
Zorn, Holger
3-(1-3
1-4)-beta-D-glucan 3(4)-glucanohydrolase
EC 3.2.1.6endo-1,3(4)-beta-glucanase
Food enzymenon-genetically modified microorganism
Talaromyces versatilis
title_short Safety evaluation of the food enzyme endo-1,3(4)-β-glucanase from the non-genetically modified Talaromyces versatilis strain PF8
title_full Safety evaluation of the food enzyme endo-1,3(4)-β-glucanase from the non-genetically modified Talaromyces versatilis strain PF8
title_fullStr Safety evaluation of the food enzyme endo-1,3(4)-β-glucanase from the non-genetically modified Talaromyces versatilis strain PF8
title_full_unstemmed Safety evaluation of the food enzyme endo-1,3(4)-β-glucanase from the non-genetically modified Talaromyces versatilis strain PF8
title_sort Safety evaluation of the food enzyme endo-1,3(4)-β-glucanase from the non-genetically modified Talaromyces versatilis strain PF8
dc.creator.none.fl_str_mv Zorn, Holger
Bolognesi, Claudia
Catania, Francesco
Gardemaier, Gabriele
Greiner, Ralf
Mayo, Baltasar
Mortensen, Alicja
Roos, Yrjö Henrik
Solano, Marize L.M.
Sramkova, Monika
Loveren, Henk van
Vernis, Laurence
Chesson, Andrew
Herman, Lieva
Barat Baviera, José Manuel|||0000-0001-8487-7114
author Zorn, Holger
author_facet Zorn, Holger
Bolognesi, Claudia
Catania, Francesco
Gardemaier, Gabriele
Greiner, Ralf
Mayo, Baltasar
Mortensen, Alicja
Roos, Yrjö Henrik
Solano, Marize L.M.
Sramkova, Monika
Loveren, Henk van
Vernis, Laurence
Chesson, Andrew
Herman, Lieva
Barat Baviera, José Manuel|||0000-0001-8487-7114
author_role author
author2 Bolognesi, Claudia
Catania, Francesco
Gardemaier, Gabriele
Greiner, Ralf
Mayo, Baltasar
Mortensen, Alicja
Roos, Yrjö Henrik
Solano, Marize L.M.
Sramkova, Monika
Loveren, Henk van
Vernis, Laurence
Chesson, Andrew
Herman, Lieva
Barat Baviera, José Manuel|||0000-0001-8487-7114
author2_role author
author
author
author
author
author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Grupo de Investigación e Innovación Alimentaria
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv 3-(1-3
1-4)-beta-D-glucan 3(4)-glucanohydrolase
EC 3.2.1.6endo-1,3(4)-beta-glucanase
Food enzymenon-genetically modified microorganism
Talaromyces versatilis
topic 3-(1-3
1-4)-beta-D-glucan 3(4)-glucanohydrolase
EC 3.2.1.6endo-1,3(4)-beta-glucanase
Food enzymenon-genetically modified microorganism
Talaromyces versatilis
description [EN] The food enzyme endo-1,3(4)-beta-glucanase (3-(1-3;1-4)-beta-D-glucan 3(4)-glucanohydrolase; EC 3.2.1.6) is produced with the non-genetically modified Talaromyces versatilis strain PF8 by Erbsl & ouml;h Geisenheim AG. The food enzyme was free from viable cells of the production organism. It is intended to be used in four food manufacturing processes. Dietary exposure to the food enzyme-total organic solids (TOS) was calculated to be up to 0.110 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate 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 of 2229 mg TOS/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure resulted in a margin of exposure of at least 20,264. A search for homology of the amino acid sequence of the food enzyme to known allergens was made and four matches with respiratory or contact allergens were found. The Panel considered that the risk of allergic reactions upon dietary exposure cannot be excluded, but the likelihood is 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.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024-10-31
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/222900
url https://riunet.upv.es/handle/10251/222900
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - Sin obra derivada (by-nd)
http://creativecommons.org/licenses/by-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - Sin obra derivada (by-nd)
http://creativecommons.org/licenses/by-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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