北京
核心提示：2026年6月5日，欧盟食品安全局就一种β-葡萄糖苷酶（β-glucosidase）的安全性评价发布意见。……（世界食品网-www.shijieshipin.com）
2026年6月5日，欧盟食品安全局就一种β-葡萄糖苷酶（β-glucosidase）的安全性评价发布意见。
据了解，这种食品酶是由转基因里氏木霉菌株DP-Nyk114生产的，旨在用于两种食品生产过程。
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 β-glucosidase (β-d-glucoside glucohydrolase; EC 3.2.1.21) is produced with the genetically modified Trichoderma reesei strain DP-Nyk114 by Genencor International B.V. The genetic modifications do not give rise to safety concerns. The food enzyme was considered free from viable cells of the production organism and its DNA. It is intended to be used in two food manufacturing processes. Since residual amounts of food enzyme–total organic solids are removed in these two processes, dietary exposure estimation and toxicity testing were considered unnecessary. A search for the homology of the amino acid sequence of the β-glucosidase 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.
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