Safety evaluation of the food enzyme endo‐14‐β‐xylanase from the genetically modified Trichoderma reesei strain RF5427

摘要

The food enzyme endo‐1,4‐β‐xylanase (4‐β‐D‐xylan xylanohydrolase; 3.2.1.8) is produced with the genetically modified strain 5427 by 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 . It is intended to be used in baking, brewing and cereal‐based processes, distilled alcohol production and grain treatment for the production of starch and gluten fractions. Since residual amounts of the food enzyme are removed by distillation and during grain treatment, dietary exposure was only calculated for baking, brewing and cereal‐based processes. Based on the proposed maximum use levels, dietary exposure to the food enzyme–Total Organic Solids ( ) was estimated to be up to 0.119 mg /kg body weight (bw) per day. Genotoxicity tests did not raise a safety concern. The Panel identified a no observed adverse effect level at the highest dose tested of 939 mg /kg bw per day in a repeated dose 90‐day oral toxicity study in rats, resulting in a margin of exposure of at least 7,890. Similarity of the amino acid sequence of the food enzyme to those of known allergens was searched and no matches were found. The Panel considered that allergenicity can be excluded for distilled alcohol production. The risk of allergic sensitisation and elicitation reactions cannot be excluded for baking, brewing and cereal‐based processes, and for grain treatment for the production of starch and gluten fractions, but the likelihood of such reactions to occur is considered to be low. Based on the data provided, the removal of during the production of distilled alcohol and grain treatment, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.