Safety evaluation of the food enzyme β-galactosidase from the genetically modified Aspergillus niger strain TOL.

ABSTRACT: The food enzyme β-galactosidase (β-D-galactoside galactohydrolase; EC 3.2.1.23) is produced with the genetically modified Aspergillus niger strain TOL by DSM Food Specialties B.V. The genetic modifications did not give rise to safety concerns. The food enzyme was considered free from viable cells of the production organism and recombinant DNA. The food enzyme is intended to be used in whey processing. Dietary exposure to the food enzyme total organic solids (TOS) was estimated to be up to 0.197 mg TOS/kg body weight (bw) per day in European populations. The toxicity studies were carried out with an asparaginase from A. niger strain ASP. The Panel considered this food enzyme as a suitable substitute for the β-galactosidase to be used in the toxicological studies, because the g

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

PROVIDER: S-EPMC9552037 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature