欧盟评估非转基因地衣芽孢杆菌菌株TTME 6280 KY生产的α-淀粉酶的安全性

核心提示：2025年11月14日，欧盟食品安全局就一种食品酶α-淀粉酶（α-amylase）的安全性评价发布意见。……（世界食品网-www.shijieshipin.com）

　　 2025年11月14日，欧盟食品安全局就一种食品酶α-淀粉酶（α-amylase）的安全性评价发布意见。
　　据了解，这种食品酶是由非转基因地衣芽孢杆菌菌株TTME 6280 KY生产的，旨在用于9种食品生产过程。

　　经过评估，专家小组认为，在预期的使用条件下，不能排除饮食暴露引起过敏反应的风险，但这种情况发生的可能性很低。根据所提供的数据，评估小组得出结论，这种食品酶在预期使用条件下不会引起安全问题。部分原文报道如下：

　　The food enzyme α-amylase (4-α-d-glucan glucanohydrolase; EC 3.2.1.1) is produced with the non-genetically modified Bacillus licheniformis strain TTME 6280 KY by Kerry Ingredients & Flavours Ltd. The production strain met the requirements for the qualified presumption of safety (QPS) approach. The food enzyme is intended to be used in nine food manufacturing processes. Since residual amounts of food enzyme–total organic solids (TOS) are removed in three processes, dietary exposure was calculated for the remaining six food manufacturing processes. It was estimated to be up to 2.273 mg TOS/kg body weight per day in European populations. Given the QPS status of the production strain and the absence of concerns resulting from the food enzyme manufacturing process, toxicity tests were considered unnecessary by the Panel. A search for the homology of the amino acid sequence of the α-amylase to known allergens was made and a match with one respiratory allergen was found. The Panel considered that a risk of allergic reactions upon dietary exposure to the food enzyme cannot be excluded, but that 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.