Safety evaluation of the food enzyme asparaginase from the non-genetically modified <i>Saccharomyces cerevisiae</i> strain ARY-2.

ABSTRACT: The asparaginase (L-asparagine amidohydrolase, EC 3.5.1.1) is produced by the non-genetically modified Saccharomyces cerevisiae strain ARY-2 by Renaissance BioScience Corporation. The food enzyme is not separated from the yeast cells during the enzyme production. The food enzyme is intended to be used to reduce acrylamide formation during food processing at high temperature and low moisture conditions by hydrolysing asparagine. Dietary exposure was estimated to be up to 32.246 mg TOS/kg body weight per day in European populations. Toxicity tests were considered unnecessary by the Panel because the production strain was considered safe and no issues of concern resulting from the food enzyme manufacturing process were identified. A search for the homology of the amino acid sequence of

SUBMITTER: EFSA Panel on Food Enzymes (FEZ) 

PROVIDER: S-EPMC12308217 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature