欧盟评估转基因地衣芽孢杆菌菌株NZYM-TR生产的蛋白质-谷氨酰胺γ-谷氨酰转移酶的安全性

核心提示：2026年2月27日，欧盟食品安全局就一种食品酶蛋白质-谷氨酰胺γ-谷氨酰转移酶（protein–glutamine γ-glutamyltransferase）的安全性评价发布意见。……（世界食品网-www.shijieshipin.com）

　　 2026年2月27日，欧盟食品安全局就一种食品酶蛋白质-谷氨酰胺γ-谷氨酰转移酶（protein–glutamine γ-glutamyltransferase）的安全性评价发布意见。
　　据了解，这种食品酶是由转基因地衣芽孢杆菌菌株NZYM-TR生产的，旨在用于8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 protein-glutamine γ-glutamyltransferase (EC 2.3.2.13) is produced with the genetically modified Bacillus licheniformis strain NZYM-TR by Novozymes A/S. The production strain meets the requirements for the qualified presumption of safety (QPS). The food enzyme was considered free from viable cells of the production organism and its DNA. It is intended to be used in eight food manufacturing processes. Dietary exposure was estimated to be up to 0.651 mg total organic solids (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 protein-glutamine γ-glutamyltransferase 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. A risk of contribution to coeliac disease cannot be excluded. 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.