Safety evaluation of the food enzyme cyclomaltodextrin glucanotransferase from Anoxybacillus caldiproteolyticus strain St-88

Claude Lambre, Jose Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Riviere, Inger-Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Jaime Aguilera, Yi LiuAndrew Chesson

Onderzoeksoutput: Bijdrage aan tijdschriftA2: Artikel in een internationaal wetenschappelijk tijdschrift met peer review, dat niet inbegrepen is in A1peer review

Uittreksel

The food enzyme cyclomaltodextrin glucanotransferase ((1→4)-α-d-glucan 4-α-d-[(1→4)-α-d-glucano]-transferase (cyclising), EC 2.4.1.19) is produced with Anoxybacillus caldiproteolyticus strain St-88 by PureCircle USA. It is intended to be used in the manufacture of glycosylated steviol glycosides. Residual amounts of total organic solids are removed by the purification steps applied during the production of the modified steviol glycosides; consequently, dietary exposure was not calculated. For the same reason, toxicological studies other than assessment of allergenicity were not considered necessary. Similarity of the amino acid sequence of the food enzyme to those of known allergens was searched and four matches were found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure 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.
Oorspronkelijke taalEngels
TijdschriftEFSA Journal
Volume20
Exemplaarnummer1
Pagina's (van-tot)e07004
ISSN1831-4732
DOI's
PublicatiestatusGepubliceerd - jan-2022

Dit citeren