Cargando…
Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the non‐genetically modified Trichoderma citrinoviride strain 278
The food enzyme endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase; EC 3.2.1.8) is produced with the non‐genetically modified Trichoderma citrinoviride strain 278 by Kerry Ingredients & Flavours Ltd. The food enzyme was considered free from viable cells of the production organism. It is intended t...
Autores principales: | , , , , , , , , , , , , , , , , , , , , , , , , , , |
---|---|
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/PMC10686006/ https://www.ncbi.nlm.nih.gov/pubmed/38035144 http://dx.doi.org/10.2903/j.efsa.2023.8399 |
_version_ | 1785151731314720768 |
---|---|
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 Herman, Lieve Aguilera, Jaime Andryszkiewicz, Magdalena Boinowitz, Erik Criado, Ana Kovalkovicova, Natalia Liu, Yi Nielsen, Elsa Nørby, Karin di Piazza, Giulio 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 Herman, Lieve Aguilera, Jaime Andryszkiewicz, Magdalena Boinowitz, Erik Criado, Ana Kovalkovicova, Natalia Liu, Yi Nielsen, Elsa Nørby, Karin di Piazza, Giulio Chesson, Andrew |
collection | PubMed |
description | The food enzyme endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase; EC 3.2.1.8) is produced with the non‐genetically modified Trichoderma citrinoviride strain 278 by Kerry Ingredients & Flavours Ltd. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in eight food manufacturing processes: processing of cereals and other grains for the production of baked products; production of cereal‐based products other than baked, brewed products, starch and gluten fractions, distilled alcohol; processing of fruits and vegetables for the production of juices, wine and wine vinegar and processing of yeast and yeast products. Since residual amounts of total organic solids (TOS) are removed during two processes, dietary exposure was only calculated for the remaining six food manufacturing processes. Exposure was estimated to be up to 4.808 mg TOS/kg body weight (bw) per day in European populations. The Panel was unable to reach a conclusion on genotoxicity and systemic toxicity. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel considered that a risk of allergic reactions upon dietary exposure cannot be excluded (except for distilled alcohol production), but the likelihood is low. In the absence of an acceptable full set of toxicological data, the Panel was unable to complete the safety assessment of the food enzyme. |
format | Online Article Text |
id | pubmed-10686006 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-106860062023-11-30 Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the non‐genetically modified Trichoderma citrinoviride strain 278 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 Herman, Lieve Aguilera, Jaime Andryszkiewicz, Magdalena Boinowitz, Erik Criado, Ana Kovalkovicova, Natalia Liu, Yi Nielsen, Elsa Nørby, Karin di Piazza, Giulio Chesson, Andrew EFSA J Scientific Opinion The food enzyme endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase; EC 3.2.1.8) is produced with the non‐genetically modified Trichoderma citrinoviride strain 278 by Kerry Ingredients & Flavours Ltd. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in eight food manufacturing processes: processing of cereals and other grains for the production of baked products; production of cereal‐based products other than baked, brewed products, starch and gluten fractions, distilled alcohol; processing of fruits and vegetables for the production of juices, wine and wine vinegar and processing of yeast and yeast products. Since residual amounts of total organic solids (TOS) are removed during two processes, dietary exposure was only calculated for the remaining six food manufacturing processes. Exposure was estimated to be up to 4.808 mg TOS/kg body weight (bw) per day in European populations. The Panel was unable to reach a conclusion on genotoxicity and systemic toxicity. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel considered that a risk of allergic reactions upon dietary exposure cannot be excluded (except for distilled alcohol production), but the likelihood is low. In the absence of an acceptable full set of toxicological data, the Panel was unable to complete the safety assessment of the food enzyme. John Wiley and Sons Inc. 2023-11-29 /pmc/articles/PMC10686006/ /pubmed/38035144 http://dx.doi.org/10.2903/j.efsa.2023.8399 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 Herman, Lieve Aguilera, Jaime Andryszkiewicz, Magdalena Boinowitz, Erik Criado, Ana Kovalkovicova, Natalia Liu, Yi Nielsen, Elsa Nørby, Karin di Piazza, Giulio Chesson, Andrew Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the non‐genetically modified Trichoderma citrinoviride strain 278 |
title | Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the non‐genetically modified Trichoderma citrinoviride strain 278 |
title_full | Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the non‐genetically modified Trichoderma citrinoviride strain 278 |
title_fullStr | Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the non‐genetically modified Trichoderma citrinoviride strain 278 |
title_full_unstemmed | Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the non‐genetically modified Trichoderma citrinoviride strain 278 |
title_short | Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the non‐genetically modified Trichoderma citrinoviride strain 278 |
title_sort | safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the non‐genetically modified trichoderma citrinoviride strain 278 |
topic | Scientific Opinion |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10686006/ https://www.ncbi.nlm.nih.gov/pubmed/38035144 http://dx.doi.org/10.2903/j.efsa.2023.8399 |
work_keys_str_mv | AT safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 AT lambreclaude safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 AT baratbavierajosemanuel safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 AT bolognesiclaudia safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 AT cocconcellipiersandro safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 AT crebelliriccardo safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 AT gottdavidmichael safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 AT grobkonrad safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 AT lampievgenia safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 AT mengelersmarcel safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 AT mortensenalicja safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 AT rivieregilles safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 AT steffenseningerlise safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 AT tlustoschristina safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 AT vanloverenhenk safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 AT vernislaurence safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 AT zornholger safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 AT hermanlieve safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 AT aguilerajaime safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 AT andryszkiewiczmagdalena safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 AT boinowitzerik safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 AT criadoana safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 AT kovalkovicovanatalia safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 AT liuyi safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 AT nielsenelsa safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 AT nørbykarin safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 AT dipiazzagiulio safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 AT chessonandrew safetyevaluationofthefoodenzymeendo14bxylanasefromthenongeneticallymodifiedtrichodermacitrinoviridestrain278 |