北京
核心提示：2026年9月30日，欧盟食品安全局就一种曲霉蛋白酶Ⅰ（aspergillopepsin I）的安全性评价发布意见。……（世界食品网-www.shijieshipin.com）
2026年9月30日，欧盟食品安全局就一种曲霉蛋白酶Ⅰ（aspergillopepsin I）的安全性评价发布意见。
据了解，这种食品酶是由非转基因曲霉属菌株LPL 3U-3-10生产的，旨在用于16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 aspergillopepsin I (EC 3.4.23.18) is produced with the non-genetically modified Aspergillus sp. strain LPL 3U-3-10 by Shin Nihon Chemical Co., Ltd. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in 16 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 14 food manufacturing processes. It was estimated to be up to 4.673 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 1800 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 385. A search for the homology of the amino acid sequence of the aspergillopepsin I to known allergens was made and matches with three respiratory allergens and one injected allergen were found. The Panel considered that a risk of allergic reactions upon dietary exposure to this 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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