Safety evaluation of the food enzyme bacillolysin from the non-genetically modified Bacillus amyloliquefaciens strain DP-Cyb74
[EN] The food enzyme bacillolysin (EC 3.4.24.28) is produced with the non-genetically modified Bacillus amyloliquefaciens strain DP-Cyb74 by Genencor International B.V. The production strain met all requirements for the qualified presumption of safety (QPS) approach to safety assessment. The food en...
| Autores: | , , , , , , , , , , , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Fecha de publicación: | 2024 |
| País: | España |
| Institución: | Universitat Politècnica de València (UPV) |
| Repositorio: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | inglés |
| OAI Identifier: | oai:riunet.upv.es:10251/222487 |
| Acceso en línea: | https://riunet.upv.es/handle/10251/222487 |
| Access Level: | acceso abierto |
| Palabra clave: | Bacillolysin Bacillus amyloliquefaciens EC 3.4.24.28 Food enzyme Non-genetically modified microorganism |
| id |
ES_87971f98e2cdbbd2dc6f59fa2b6cd8af |
|---|---|
| oai_identifier_str |
oai:riunet.upv.es:10251/222487 |
| network_acronym_str |
ES |
| network_name_str |
España |
| spelling |
Safety evaluation of the food enzyme bacillolysin from the non-genetically modified Bacillus amyloliquefaciens strain DP-Cyb74 Lambré, Claude Bolognesi, Claudia Cocconcelli, Pier Sandro Crebelli, Riccardo Gott, David Michael Grob, Konrad Lampi, Eugenia Mengelers, Marcel Mortensen, Alicja Rivière, Gilles Steffensen, Inger-Lise Tlustos, Christina Loveren, Henk van Vernis, Laurence Barat Baviera, José Manuel|||0000-0001-8487-7114 Bacillolysin Bacillus amyloliquefaciens EC 3.4.24.28 Food enzyme Non-genetically modified microorganism [EN] The food enzyme bacillolysin (EC 3.4.24.28) is produced with the non-genetically modified Bacillus amyloliquefaciens strain DP-Cyb74 by Genencor International B.V. The production strain met all requirements for the qualified presumption of safety (QPS) approach to safety assessment. The food enzyme is intended to be used in six food manufacturing processes. Dietary exposure to the food enzyme total organic solids (TOS) was estimated to be up to 1.536 mg TOS/kg body weight per day in European populations. As the production strain qualifies for the QPS approach and no issue of concern arose from the production process of the food enzyme, the Panel considered that no toxicological studies other than the assessment of allergenicity were necessary. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel considered that the risk of allergic reactions by dietary exposure cannot be excluded, but the likelihood is 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. Wiley https://riunet.upv.es/handle/10251/222487 |
| title |
Safety evaluation of the food enzyme bacillolysin from the non-genetically modified Bacillus amyloliquefaciens strain DP-Cyb74 |
| spellingShingle |
Safety evaluation of the food enzyme bacillolysin from the non-genetically modified Bacillus amyloliquefaciens strain DP-Cyb74 Lambré, Claude Bacillolysin Bacillus amyloliquefaciens EC 3.4.24.28 Food enzyme Non-genetically modified microorganism |
| title_short |
Safety evaluation of the food enzyme bacillolysin from the non-genetically modified Bacillus amyloliquefaciens strain DP-Cyb74 |
| title_full |
Safety evaluation of the food enzyme bacillolysin from the non-genetically modified Bacillus amyloliquefaciens strain DP-Cyb74 |
| title_fullStr |
Safety evaluation of the food enzyme bacillolysin from the non-genetically modified Bacillus amyloliquefaciens strain DP-Cyb74 |
| title_full_unstemmed |
Safety evaluation of the food enzyme bacillolysin from the non-genetically modified Bacillus amyloliquefaciens strain DP-Cyb74 |
| title_sort |
Safety evaluation of the food enzyme bacillolysin from the non-genetically modified Bacillus amyloliquefaciens strain DP-Cyb74 |
| author |
Lambré, Claude |
| author_facet |
Lambré, Claude Bolognesi, Claudia Cocconcelli, Pier Sandro Crebelli, Riccardo Gott, David Michael Grob, Konrad Lampi, Eugenia Mengelers, Marcel Mortensen, Alicja Rivière, Gilles Steffensen, Inger-Lise Tlustos, Christina Loveren, Henk van Vernis, Laurence Barat Baviera, José Manuel|||0000-0001-8487-7114 |
| author_role |
author |
| author2 |
Bolognesi, Claudia Cocconcelli, Pier Sandro Crebelli, Riccardo Gott, David Michael Grob, Konrad Lampi, Eugenia Mengelers, Marcel Mortensen, Alicja Rivière, Gilles Steffensen, Inger-Lise Tlustos, Christina Loveren, Henk van Vernis, Laurence Barat Baviera, José Manuel|||0000-0001-8487-7114 |
| author2_role |
author author author author author author author author author author author author author author |
| topic |
Bacillolysin Bacillus amyloliquefaciens EC 3.4.24.28 Food enzyme Non-genetically modified microorganism |
| topic_facet |
Bacillolysin Bacillus amyloliquefaciens EC 3.4.24.28 Food enzyme Non-genetically modified microorganism |
| description |
[EN] The food enzyme bacillolysin (EC 3.4.24.28) is produced with the non-genetically modified Bacillus amyloliquefaciens strain DP-Cyb74 by Genencor International B.V. The production strain met all requirements for the qualified presumption of safety (QPS) approach to safety assessment. The food enzyme is intended to be used in six food manufacturing processes. Dietary exposure to the food enzyme total organic solids (TOS) was estimated to be up to 1.536 mg TOS/kg body weight per day in European populations. As the production strain qualifies for the QPS approach and no issue of concern arose from the production process of the food enzyme, the Panel considered that no toxicological studies other than the assessment of allergenicity were necessary. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel considered that the risk of allergic reactions by dietary exposure cannot be excluded, but the likelihood is 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. |
| publishDate |
2024 |
| format |
article |
| url |
https://riunet.upv.es/handle/10251/222487 |
| language |
eng |
| eu_rights_str_mv |
openAccess |
| publisher |
Wiley |
| institution |
Universitat Politècnica de València (UPV) |
| collection |
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| reponame_str |
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| instname_str |
Universitat Politècnica de València (UPV) |
| _version_ |
1878736032169459713 |
| publishDateSort |
2024 |
| author_browse |
Barat Baviera, José Manuel|||0000-0001-8487-7114 Bolognesi, Claudia Cocconcelli, Pier Sandro Crebelli, Riccardo Gott, David Michael Grob, Konrad Lambré, Claude Lampi, Eugenia Loveren, Henk van Mengelers, Marcel Mortensen, Alicja Rivière, Gilles Steffensen, Inger-Lise Tlustos, Christina Vernis, Laurence |
| publisherStr |
Wiley |
| score |
6,8972664 |