北京
核心提示：2026年7月13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13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，这种食品酶是由非转基因琉球曲霉菌株CBS 141530生产的，旨在用于12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，不能排除通过饮食接触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，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 pectin lyase (1,4-6-O-methyl-α-D-galacturonan lyase; EC 4.2.2.10) is produced with the non-genetically modified Aspergillus luchuensis strain CBS 141530 by Solyve. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in 12 food manufacturing processes. Since residual amounts of Total Organic Solids (TOS) are removed in four processes, dietary exposure to the food enzyme–TOS was calculated for the remaining eight food manufacturing processes. It was estimated to be up to 7.725 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 2797 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 362. 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.
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