Updated safety evaluation of the food enzyme isoamylase from the Dyella sp. strain MU 1174
Abstract The food enzyme isoamylase (glycogen α‐1,6‐glucanohydrolase, EC 3.2.1.68) is produced with Dyella sp. strain MU 1174 by Hayashibara Co. Ltd. In a previous opinion, the Panel on Food Contact Materials, Enzymes and Processing Aids of EFSA could not conclude on the safety of this food enzyme d...
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2021
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oai:doaj.org-article:f67912f86980432f9e95ee6a20845b762021-11-23T08:30:51ZUpdated safety evaluation of the food enzyme isoamylase from the Dyella sp. strain MU 11741831-473210.2903/j.efsa.2021.6871https://doaj.org/article/f67912f86980432f9e95ee6a20845b762021-10-01T00:00:00Zhttps://doi.org/10.2903/j.efsa.2021.6871https://doaj.org/toc/1831-4732Abstract The food enzyme isoamylase (glycogen α‐1,6‐glucanohydrolase, EC 3.2.1.68) is produced with Dyella sp. strain MU 1174 by Hayashibara Co. Ltd. In a previous opinion, the Panel on Food Contact Materials, Enzymes and Processing Aids of EFSA could not conclude on the safety of this food enzyme due to uncertainties about the presence of a gene conferring resistance to antimicrobials in the genome of the production strain and its potential transfer to the food enzyme. New whole genome sequence data provided by the applicant showed that the production strain Dyella sp. MU 1174 does not contain antimicrobial resistance genes of concern. Based on the new data provided and the evaluation of the data previously submitted, the Panel concludes that this food enzyme does not give rise to safety concerns under the intended conditions of use.EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)Claude LambréJosé Manuel Barat BavieraClaudia BolognesiPier Sandro CocconcelliRiccardo CrebelliDavid Michael GottKonrad GrobEvgenia LampiMarcel MengelersAlicja MortensenGilles RivièreInger‐Lise SteffensenChristina TlustosHenk Van LoverenLaurence VernisHolger ZornBoet GlandorfLieve HermanJaime AguileraYi LiuAndrew ChessonWileyarticleFood enzymeIsoamylaseGlycogen α‐1,6-glucanohydrolaseEC 3.2.1.68Pseudomonas amyloderamosaDyella spNutrition. Foods and food supplyTX341-641Chemical technologyTP1-1185ENEFSA Journal, Vol 19, Iss 10, Pp n/a-n/a (2021) |
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DOAJ |
| collection |
DOAJ |
| language |
EN |
| topic |
Food enzyme Isoamylase Glycogen α‐1,6-glucanohydrolase EC 3.2.1.68 Pseudomonas amyloderamosa Dyella sp Nutrition. Foods and food supply TX341-641 Chemical technology TP1-1185 |
| spellingShingle |
Food enzyme Isoamylase Glycogen α‐1,6-glucanohydrolase EC 3.2.1.68 Pseudomonas amyloderamosa Dyella sp Nutrition. Foods and food supply TX341-641 Chemical technology TP1-1185 EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) Claude Lambré José Manuel Barat Baviera Claudia Bolognesi Pier Sandro Cocconcelli Riccardo Crebelli David Michael Gott Konrad Grob Evgenia Lampi Marcel Mengelers Alicja Mortensen Gilles Rivière Inger‐Lise Steffensen Christina Tlustos Henk Van Loveren Laurence Vernis Holger Zorn Boet Glandorf Lieve Herman Jaime Aguilera Yi Liu Andrew Chesson Updated safety evaluation of the food enzyme isoamylase from the Dyella sp. strain MU 1174 |
| description |
Abstract The food enzyme isoamylase (glycogen α‐1,6‐glucanohydrolase, EC 3.2.1.68) is produced with Dyella sp. strain MU 1174 by Hayashibara Co. Ltd. In a previous opinion, the Panel on Food Contact Materials, Enzymes and Processing Aids of EFSA could not conclude on the safety of this food enzyme due to uncertainties about the presence of a gene conferring resistance to antimicrobials in the genome of the production strain and its potential transfer to the food enzyme. New whole genome sequence data provided by the applicant showed that the production strain Dyella sp. MU 1174 does not contain antimicrobial resistance genes of concern. Based on the new data provided and the evaluation of the data previously submitted, the Panel concludes that this food enzyme does not give rise to safety concerns under the intended conditions of use. |
| format |
article |
| author |
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) Claude Lambré José Manuel Barat Baviera Claudia Bolognesi Pier Sandro Cocconcelli Riccardo Crebelli David Michael Gott Konrad Grob Evgenia Lampi Marcel Mengelers Alicja Mortensen Gilles Rivière Inger‐Lise Steffensen Christina Tlustos Henk Van Loveren Laurence Vernis Holger Zorn Boet Glandorf Lieve Herman Jaime Aguilera Yi Liu Andrew Chesson |
| author_facet |
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) Claude Lambré José Manuel Barat Baviera Claudia Bolognesi Pier Sandro Cocconcelli Riccardo Crebelli David Michael Gott Konrad Grob Evgenia Lampi Marcel Mengelers Alicja Mortensen Gilles Rivière Inger‐Lise Steffensen Christina Tlustos Henk Van Loveren Laurence Vernis Holger Zorn Boet Glandorf Lieve Herman Jaime Aguilera Yi Liu Andrew Chesson |
| author_sort |
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) |
| title |
Updated safety evaluation of the food enzyme isoamylase from the Dyella sp. strain MU 1174 |
| title_short |
Updated safety evaluation of the food enzyme isoamylase from the Dyella sp. strain MU 1174 |
| title_full |
Updated safety evaluation of the food enzyme isoamylase from the Dyella sp. strain MU 1174 |
| title_fullStr |
Updated safety evaluation of the food enzyme isoamylase from the Dyella sp. strain MU 1174 |
| title_full_unstemmed |
Updated safety evaluation of the food enzyme isoamylase from the Dyella sp. strain MU 1174 |
| title_sort |
updated safety evaluation of the food enzyme isoamylase from the dyella sp. strain mu 1174 |
| publisher |
Wiley |
| publishDate |
2021 |
| url |
https://doaj.org/article/f67912f86980432f9e95ee6a20845b76 |
| work_keys_str_mv |
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| _version_ |
1718416861186490368 |