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Safety evaluation of the food enzyme beta‐galactosidase from Bacillus sp. (strain M3‐1)

Authors :
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)
Vittorio Silano
José Manuel Barat Baviera
Claudia Bolognesi
Pier Sandro Cocconcelli
Riccardo Crebelli
David Michael Gott
Konrad Grob
Evgenia Lampi
Alicja Mortensen
Gilles Rivière
Inger‐Lise Steffensen
Christina Tlustos
Henk Van Loveren
Laurence Vernis
Holger Zorn
Klaus‐Dieter Jany
Francesca Marcon
André Penninks
Jaime Aguilera
Magdalena Andryszkiewicz
Natália Kovalkovičová
Yi Liu
Andrew Chesson
Source :
EFSA Journal, Vol 17, Iss 10, Pp n/a-n/a (2019)
Publication Year :
2019
Publisher :
Wiley, 2019.

Abstract

Abstract The food enzyme β‐d‐galactosidase galactohydrolase (EC 3.2.1.23) is produced with Bacillus sp. strain M3‐1 by GenoFocus Inc. The food enzyme β‐galactosidase is intended to be used in the manufacture of galactooligosaccharides (GOS). Since residual amounts of total organic solids are removed by the purification steps applied during the production of GOS, toxicological studies were considered not necessary and no dietary exposure was calculated. Similarity of the amino acid sequence of the food enzyme to those of known allergens was searched and no match was 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 of such reactions to occur 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.

Details

Language :
English
ISSN :
18314732
Volume :
17
Issue :
10
Database :
Directory of Open Access Journals
Journal :
EFSA Journal
Publication Type :
Academic Journal
Accession number :
edsdoj.f66c14aa45948c9a498aab8a65a12a0
Document Type :
article
Full Text :
https://doi.org/10.2903/j.efsa.2019.5827