北京
核心提示：2026年7月6日，欧盟食品安全局就一种食品酶果胶裂解酶（pectin lyase）的安全性评价发布意见。……（世界食品网-www.shijieshipin.com）
2026年7月6日，欧盟食品安全局就一种食品酶果胶裂解酶（pectin lyase）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CCTCC M 2023341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 pectin lyase (1,4-6-O-methyl-α-d-galacturonan lyase, EC 4.2.2.10) is produced with the genetically modified Aspergillus niger strain CCTCC M 2023341 by Suntaq International Limited. 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. The dietary exposure was estimated to be up to 1.926 mg Total Organic Solids (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 2000 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 1038. A search for the homology of the amino acid sequence of the pectin lyase to known allergens was made and no match was found. The Panel considered that a risk of allergic reactions upon dietary exposure 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.
特别声明：以上内容(如有图片或视频亦包括在内)为自媒体平台“网易号”用户上传并发布，本平台仅提供信息存储服务。
Notice: The content above (including the pictures and videos if any) is uploaded and posted by a user of NetEase Hao, which is a social media platform and only provides information storage services.
