欧盟评估转基因黑曲霉菌株GEP生产的酸性脯氨酰内肽酶的安全性

核心提示：2026年2月25日，欧盟食品安全局就一种食品酶酸性脯氨酰内肽酶（acid prolyl endopeptidase）的安全性评价发布意见。……（世界食品网-www.shijieshipin.com）

　　 2026年2月25日，欧盟食品安全局就一种食品酶酸性脯氨酰内肽酶（acid prolyl endopeptidase）的安全性评价发布意见。
　　据了解，这种食品酶是由转基因黑曲霉菌株GEP生产的，旨在用于7种食品生产过程。

　　经过评估，专家小组得出结论，该食品酶在预期的使用条件下不会引起安全问题。部分原文报道如下：

　　The food enzyme acid prolyl endopeptidase is produced with the genetically modified Aspergillus niger strain GEP by DSM Food Specialties B.V. The genetic modifications did not give rise to safety concerns. The food enzyme was considered free from viable cells of the production organism and its DNA. The food enzyme is intended to be used in seven food manufacturing processes. Since residual amounts of food enzyme–total organic solids (TOS) are removed in two processes, dietary exposure was calculated for the remaining five food manufacturing processes. It was estimated to be up to 0.913 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 5040 mg TOS/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure, resulted in a margin of exposure of at least 5520. A search for the homology of the amino acid sequence of the acid prolyl endopeptidase 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.