Safety evaluation of the food enzyme abstract aspergillopepsin I from the non-genetically modified <i>Aspergillus niger</i> strain CCTCC M 2023234.

ABSTRACT: The food enzyme aspergillopepsin I (EC 3.4.23.18) is produced with the non-genetically modified Aspergillus niger strain CCTCC M 2023234 by Suntaq International Limited. The food enzyme was free from viable cells of the production organism. The food enzyme is intended to be used in eight food manufacturing processes. Since residual amounts of food enzyme-total organic solids (TOS) are removed in one process, dietary exposure was calculated for the remaining seven food manufacturing processes. It was estimated to be up to 6.664 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 effe

SUBMITTER: EFSA Panel on Food Enzymes (FEZ) 

PROVIDER: S-EPMC12824590 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature