Safety evaluation of the food enzyme xylanase from the genetically modified Aspergillus luchuensis Inui strain RF7398.

ABSTRACT: The food enzyme xylanase (4-β-d-xylan xylanohydrolase; EC 3.2.1.8) is produced with the genetically modified Aspergillus luchuensis Inui strain RF7398 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and recombinant DNA. The food enzyme is intended to be used in baking and cereal-based processes. Based on the maximum use levels, dietary exposure to the food enzyme-Total Organic Solids (TOS) was estimated to be up to 0.008 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not raise 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 effect level of 1,

SUBMITTER: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) 

PROVIDER: S-EPMC7008837 | biostudies-literature | 2020 Jan

REPOSITORIES: biostudies-literature