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Safety evaluation of the food enzyme α‐amylase and 1,4‐α‐glucan 6‐α‐glucosyltransferase from Paenibacillus alginolyticus

The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase, EC 3.2.1.1) and 1,4‐α‐glucan 6‐α‐glucosyltransferase ((1→4)‐α‐d‐glucan:(1→4)‐α‐d‐glucan(d‐glucose) 6‐α‐d‐glucosyltransferase, EC 2.4.1.24) is produced with a Paenibacillus alginolyticus by Hayashibara Co., Ltd. The food enzyme is free from vi...

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Autores principales: Silano, Vittorio, Barat Baviera, José Manuel, Bolognesi, Claudia, Brüschweiler, Beat Johannes, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Lampi, Evgenia, Mortensen, Alicja, Rivière, Gilles, Steffensen, Inger‐Lise, Tlustos, Christina, Van Loveren, Henk, Vernis, Laurence, Zorn, Holger, Glandorf, Boet, Herman, Lieve, Aguileria‐Gómez, Margarita, Horn, Christine, Kovalkovičová, Natália, Liu, Yi, Maia, Joaquim Manuel, Chesson, Andrew
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009104/
https://www.ncbi.nlm.nih.gov/pubmed/32626311
http://dx.doi.org/10.2903/j.efsa.2019.5683
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author Silano, Vittorio
Barat Baviera, José Manuel
Bolognesi, Claudia
Brüschweiler, Beat Johannes
Cocconcelli, Pier Sandro
Crebelli, Riccardo
Gott, David Michael
Grob, Konrad
Lampi, Evgenia
Mortensen, Alicja
Rivière, Gilles
Steffensen, Inger‐Lise
Tlustos, Christina
Van Loveren, Henk
Vernis, Laurence
Zorn, Holger
Glandorf, Boet
Herman, Lieve
Aguileria‐Gómez, Margarita
Horn, Christine
Kovalkovičová, Natália
Liu, Yi
Maia, Joaquim Manuel
Chesson, Andrew
author_facet Silano, Vittorio
Barat Baviera, José Manuel
Bolognesi, Claudia
Brüschweiler, Beat Johannes
Cocconcelli, Pier Sandro
Crebelli, Riccardo
Gott, David Michael
Grob, Konrad
Lampi, Evgenia
Mortensen, Alicja
Rivière, Gilles
Steffensen, Inger‐Lise
Tlustos, Christina
Van Loveren, Henk
Vernis, Laurence
Zorn, Holger
Glandorf, Boet
Herman, Lieve
Aguileria‐Gómez, Margarita
Horn, Christine
Kovalkovičová, Natália
Liu, Yi
Maia, Joaquim Manuel
Chesson, Andrew
collection PubMed
description The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase, EC 3.2.1.1) and 1,4‐α‐glucan 6‐α‐glucosyltransferase ((1→4)‐α‐d‐glucan:(1→4)‐α‐d‐glucan(d‐glucose) 6‐α‐d‐glucosyltransferase, EC 2.4.1.24) is produced with a Paenibacillus alginolyticus by Hayashibara Co., Ltd. The food enzyme is free from viable cells of the production organism. The α‐amylase and 1,4‐α‐glucan 6‐α‐glucosyltransferase is intended to be used in starch processing for the production of isomaltodextrins. Residual amounts of total organic solids are removed by the purification steps applied during the production of isomaltodextrins and consequently dietary exposure is considered negligible. Similarity of the amino acid sequences to those of known allergens was searched and no matches were found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure to the food enzyme cannot be excluded, but the likelihood 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.
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spelling pubmed-70091042020-07-02 Safety evaluation of the food enzyme α‐amylase and 1,4‐α‐glucan 6‐α‐glucosyltransferase from Paenibacillus alginolyticus Silano, Vittorio Barat Baviera, José Manuel Bolognesi, Claudia Brüschweiler, Beat Johannes Cocconcelli, Pier Sandro Crebelli, Riccardo Gott, David Michael Grob, Konrad Lampi, Evgenia Mortensen, Alicja Rivière, Gilles Steffensen, Inger‐Lise Tlustos, Christina Van Loveren, Henk Vernis, Laurence Zorn, Holger Glandorf, Boet Herman, Lieve Aguileria‐Gómez, Margarita Horn, Christine Kovalkovičová, Natália Liu, Yi Maia, Joaquim Manuel Chesson, Andrew EFSA J Scientific Opinion The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase, EC 3.2.1.1) and 1,4‐α‐glucan 6‐α‐glucosyltransferase ((1→4)‐α‐d‐glucan:(1→4)‐α‐d‐glucan(d‐glucose) 6‐α‐d‐glucosyltransferase, EC 2.4.1.24) is produced with a Paenibacillus alginolyticus by Hayashibara Co., Ltd. The food enzyme is free from viable cells of the production organism. The α‐amylase and 1,4‐α‐glucan 6‐α‐glucosyltransferase is intended to be used in starch processing for the production of isomaltodextrins. Residual amounts of total organic solids are removed by the purification steps applied during the production of isomaltodextrins and consequently dietary exposure is considered negligible. Similarity of the amino acid sequences to those of known allergens was searched and no matches were found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure to the food enzyme cannot be excluded, but the likelihood 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. John Wiley and Sons Inc. 2019-05-08 /pmc/articles/PMC7009104/ /pubmed/32626311 http://dx.doi.org/10.2903/j.efsa.2019.5683 Text en © 2019 European Food Safety Authority. EFSA Journal published by John Wiley and Sons Ltd on behalf of European Food Safety Authority. This is an open access article under the terms of the http://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
Silano, Vittorio
Barat Baviera, José Manuel
Bolognesi, Claudia
Brüschweiler, Beat Johannes
Cocconcelli, Pier Sandro
Crebelli, Riccardo
Gott, David Michael
Grob, Konrad
Lampi, Evgenia
Mortensen, Alicja
Rivière, Gilles
Steffensen, Inger‐Lise
Tlustos, Christina
Van Loveren, Henk
Vernis, Laurence
Zorn, Holger
Glandorf, Boet
Herman, Lieve
Aguileria‐Gómez, Margarita
Horn, Christine
Kovalkovičová, Natália
Liu, Yi
Maia, Joaquim Manuel
Chesson, Andrew
Safety evaluation of the food enzyme α‐amylase and 1,4‐α‐glucan 6‐α‐glucosyltransferase from Paenibacillus alginolyticus
title Safety evaluation of the food enzyme α‐amylase and 1,4‐α‐glucan 6‐α‐glucosyltransferase from Paenibacillus alginolyticus
title_full Safety evaluation of the food enzyme α‐amylase and 1,4‐α‐glucan 6‐α‐glucosyltransferase from Paenibacillus alginolyticus
title_fullStr Safety evaluation of the food enzyme α‐amylase and 1,4‐α‐glucan 6‐α‐glucosyltransferase from Paenibacillus alginolyticus
title_full_unstemmed Safety evaluation of the food enzyme α‐amylase and 1,4‐α‐glucan 6‐α‐glucosyltransferase from Paenibacillus alginolyticus
title_short Safety evaluation of the food enzyme α‐amylase and 1,4‐α‐glucan 6‐α‐glucosyltransferase from Paenibacillus alginolyticus
title_sort safety evaluation of the food enzyme α‐amylase and 1,4‐α‐glucan 6‐α‐glucosyltransferase from paenibacillus alginolyticus
topic Scientific Opinion
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009104/
https://www.ncbi.nlm.nih.gov/pubmed/32626311
http://dx.doi.org/10.2903/j.efsa.2019.5683
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