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Safety of soy leghemoglobin from genetically modified Komagataella phaffii as a food additive

Authors :
EFSA Panel on Food Additives and Flavourings (FAF)
Maged Younes
Gabriele Aquilina
Gisela Degen
Karl‐Heinz Engel
Paul Fowler
Maria Jose Frutos Fernandez
Peter Fürst
Ursula Gundert‐Remy
Rainer Gürtler
Trine Husøy
Melania Manco
Wim Mennes
Sabina Passamonti
Peter Moldeus
Romina Shah
Ine Waalkens‐Berendsen
Matthew Wright
José Manuel Barat Baviera
David Gott
Lieve Herman
Jean‐Charles Leblanc
Detlef Wölfle
Jaime Aguilera Entrena
Gabriele Gagliardi
Ana Maria Rincon
Laura Ruggeri
Camilla Smeraldi
Alexandra Tard
Laurence Castle
Source :
EFSA Journal, Vol 22, Iss 6, Pp n/a-n/a (2024)
Publication Year :
2024
Publisher :
Wiley, 2024.

Abstract

Abstract The EFSA Panel on Food Additive and Flavourings (FAF Panel) provides a scientific opinion on the safety of soy leghemoglobin from genetically modified Komagataella phaffii as a food additive in accordance with Regulation (EC) No 1331/2008. The proposed food additive, LegH Prep, is intended to be used as a colour in meat analogue products. The yeast Komagataella phaffii strain MXY0541 has been genetically modified to produce soy leghemoglobin; the safety of the genetic modification is under assessment by the EFSA GMO Panel (EFSA‐GMO‐NL‐2019‐162). The amount of haem iron provided by soy leghemoglobin from its proposed uses in meat analogue products is comparable to that provided by similar amounts of different types of meat. The exposure to iron from the proposed food additive, both at the mean and 95th percentile exposure, will be below the ‘safe levels of intake’ established by the NDA Panel for all population groups. Considering that the components of the proposed food additive will be digested to small peptide, amino acids and haem B; the recipient (non GM) strain qualifies for qualified presumption of safety status; no genotoxicity concern has been identified and no adverse effects have been identified at the highest dose tested in the available toxicological studies, the Panel concluded that there was no need to set a numerical acceptable daily intake (ADI) and that the food additive does not raise a safety concern at the proposed use in food category 12.9 and maximum use level. The Panel concluded that the use of soy leghemoglobin from genetically modified Komagataella phaffii MXY0541 as a new food additive does not raise a safety concern at the proposed use and use level. This safety evaluation of the proposed food additive remains provisional subject to the ongoing safety assessment of the genetic modification of the production strain by the GMO Panel (EFSA‐GMO‐NL‐2019‐162).

Details

Language :
English
ISSN :
18314732
Volume :
22
Issue :
6
Database :
Directory of Open Access Journals
Journal :
EFSA Journal
Publication Type :
Academic Journal
Accession number :
edsdoj.8a3f79b9a1214ad99b626180adf77bab
Document Type :
article
Full Text :
https://doi.org/10.2903/j.efsa.2024.8822