欧盟评估非转基因分枝横梗霉菌株AE-PER生产的亮氨酰氨肽酶的安全性

核心提示：2025年12月19日，欧盟食品安全局就一种食品酶亮氨酰氨肽酶（leucyl aminopeptidase）的安全性评价发布意见。……（世界食品网-www.shijieshipin.com）

　　 2025年12月19日，欧盟食品安全局就一种食品酶亮氨酰氨肽酶（leucyl aminopeptidase）的安全性评价发布意见。
　　据了解，这种食品酶是由非转基因分枝横梗霉菌株AE-PER生产的，旨在用于5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 leucyl aminopeptidase (EC 3.4.11.1) is produced with the non-genetically modified Lichtheimia ramosa strain AE-PER by Amano Enzyme Inc. The food enzyme was considered free from viable cells of the production organism. The food enzyme is intended to be used in five food manufacturing processes. Dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 1.489 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by means of a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 1792 mg TOS/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure, results in a margin of exposure of at least 1203. A search for the homology of the amino acid sequence of the leucyl aminopeptidase to known allergens was made and no match 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.