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Safety evaluation of the food enzyme glucose oxidase from the genetically modified Saccharomyces cerevisiae strain LALL‐GO

The food enzyme glucose oxidase (β‐d‐glucose:oxygen 1‐oxidoreductase; EC 1.1.3.4) is produced with the genetically modified Saccharomyces cerevisiae strain LALL‐GO by Lallemand Inc. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the produc...

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Autores principales: Lambré, Claude, Barat Baviera, José Manuel, Bolognesi, Claudia, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Lampi, Evgenia, Mengelers, Marcel, Mortensen, Alicja, Rivière, Gilles, Steffensen, Inger‐Lise, Tlustos, Christina, Van Loveren, Henk, Vernis, Laurence, Zorn, Holger, Roos, Yrjö, Apergi, Kyriaki, Liu, Yi, Chesson, Andrew
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10556996/
https://www.ncbi.nlm.nih.gov/pubmed/37809354
http://dx.doi.org/10.2903/j.efsa.2023.8257
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author Lambré, Claude
Barat Baviera, José Manuel
Bolognesi, Claudia
Cocconcelli, Pier Sandro
Crebelli, Riccardo
Gott, David Michael
Grob, Konrad
Lampi, Evgenia
Mengelers, Marcel
Mortensen, Alicja
Rivière, Gilles
Steffensen, Inger‐Lise
Tlustos, Christina
Van Loveren, Henk
Vernis, Laurence
Zorn, Holger
Roos, Yrjö
Apergi, Kyriaki
Liu, Yi
Chesson, Andrew
author_facet Lambré, Claude
Barat Baviera, José Manuel
Bolognesi, Claudia
Cocconcelli, Pier Sandro
Crebelli, Riccardo
Gott, David Michael
Grob, Konrad
Lampi, Evgenia
Mengelers, Marcel
Mortensen, Alicja
Rivière, Gilles
Steffensen, Inger‐Lise
Tlustos, Christina
Van Loveren, Henk
Vernis, Laurence
Zorn, Holger
Roos, Yrjö
Apergi, Kyriaki
Liu, Yi
Chesson, Andrew
collection PubMed
description The food enzyme glucose oxidase (β‐d‐glucose:oxygen 1‐oxidoreductase; EC 1.1.3.4) is produced with the genetically modified Saccharomyces cerevisiae strain LALL‐GO by Lallemand Inc. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism, but not from recombinant DNA. It is intended to be used in baking processes. Dietary exposure was estimated to be up to 0.233 mg total organic solids/kg body weight per day in European populations. Since the production strain meets the requirements for the Qualified Presumption of Safety approach and no issues of concern arising from the production process of the food enzyme were identified, the Panel considered that no toxicological studies were necessary. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and two matches were found. The Panel considered that, under the intended conditions of use, the risk of allergic reactions upon dietary exposure to this food enzyme cannot be excluded. The glucose oxidase under assessment shows sequence homology with an allergen from almond, which is listed in the Annex II of the Regulation (EU) No 1169/2011. Other than potential allergic reactions, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.
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spelling pubmed-105569962023-10-07 Safety evaluation of the food enzyme glucose oxidase from the genetically modified Saccharomyces cerevisiae strain LALL‐GO Lambré, Claude Barat Baviera, José Manuel Bolognesi, Claudia Cocconcelli, Pier Sandro Crebelli, Riccardo Gott, David Michael Grob, Konrad Lampi, Evgenia Mengelers, Marcel Mortensen, Alicja Rivière, Gilles Steffensen, Inger‐Lise Tlustos, Christina Van Loveren, Henk Vernis, Laurence Zorn, Holger Roos, Yrjö Apergi, Kyriaki Liu, Yi Chesson, Andrew EFSA J Scientific Opinion The food enzyme glucose oxidase (β‐d‐glucose:oxygen 1‐oxidoreductase; EC 1.1.3.4) is produced with the genetically modified Saccharomyces cerevisiae strain LALL‐GO by Lallemand Inc. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism, but not from recombinant DNA. It is intended to be used in baking processes. Dietary exposure was estimated to be up to 0.233 mg total organic solids/kg body weight per day in European populations. Since the production strain meets the requirements for the Qualified Presumption of Safety approach and no issues of concern arising from the production process of the food enzyme were identified, the Panel considered that no toxicological studies were necessary. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and two matches were found. The Panel considered that, under the intended conditions of use, the risk of allergic reactions upon dietary exposure to this food enzyme cannot be excluded. The glucose oxidase under assessment shows sequence homology with an allergen from almond, which is listed in the Annex II of the Regulation (EU) No 1169/2011. Other than potential allergic reactions, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use. John Wiley and Sons Inc. 2023-10-06 /pmc/articles/PMC10556996/ /pubmed/37809354 http://dx.doi.org/10.2903/j.efsa.2023.8257 Text en © 2023 European Food Safety Authority. EFSA Journal published by Wiley‐VCH GmbH on behalf of European Food Safety Authority. https://creativecommons.org/licenses/by-nd/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by-nd/4.0/ (https://creativecommons.org/licenses/by-nd/4.0/) License, which permits use and distribution in any medium, provided the original work is properly cited and no modifications or adaptations are made.
spellingShingle Scientific Opinion
Lambré, Claude
Barat Baviera, José Manuel
Bolognesi, Claudia
Cocconcelli, Pier Sandro
Crebelli, Riccardo
Gott, David Michael
Grob, Konrad
Lampi, Evgenia
Mengelers, Marcel
Mortensen, Alicja
Rivière, Gilles
Steffensen, Inger‐Lise
Tlustos, Christina
Van Loveren, Henk
Vernis, Laurence
Zorn, Holger
Roos, Yrjö
Apergi, Kyriaki
Liu, Yi
Chesson, Andrew
Safety evaluation of the food enzyme glucose oxidase from the genetically modified Saccharomyces cerevisiae strain LALL‐GO
title Safety evaluation of the food enzyme glucose oxidase from the genetically modified Saccharomyces cerevisiae strain LALL‐GO
title_full Safety evaluation of the food enzyme glucose oxidase from the genetically modified Saccharomyces cerevisiae strain LALL‐GO
title_fullStr Safety evaluation of the food enzyme glucose oxidase from the genetically modified Saccharomyces cerevisiae strain LALL‐GO
title_full_unstemmed Safety evaluation of the food enzyme glucose oxidase from the genetically modified Saccharomyces cerevisiae strain LALL‐GO
title_short Safety evaluation of the food enzyme glucose oxidase from the genetically modified Saccharomyces cerevisiae strain LALL‐GO
title_sort safety evaluation of the food enzyme glucose oxidase from the genetically modified saccharomyces cerevisiae strain lall‐go
topic Scientific Opinion
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10556996/
https://www.ncbi.nlm.nih.gov/pubmed/37809354
http://dx.doi.org/10.2903/j.efsa.2023.8257
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