Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Aspergillus oryzae strain NZYM‐NA

• Published in: EFSA journal 2023-03, Vol.21 (3), p.e07912-n/a
• Main Authors: Lambré, Claude, Barat Baviera, José Manuel, Bolognesi, Claudia, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Lampi, Evgenia, Mengelers, Marcel, Mortensen, Alicja, Rivière, Gilles, Steffensen, Inger‐Lise, Tlustos, Christina, Van Loveren, Henk, Vernis, Laurence, Zorn, Holger, Herman, Lieve, Roos, Yrjö, Andryszkiewicz, Magdalena, Kovalkovičová, Natália, Liu, Yi, Lunardi, Simone, Ferreira de Sousa, Rita, Chesson, Andrew
• Format: Article
• Language: English
• Subjects: 1,4‐α‐d‐glucan glucanohydrolase; Allergens; Allergic reactions; Amino acid sequence; Amino acids; Amylases; Aspergillus oryzae; Baking; Body weight; Distillation; EC 3.2.1.1; Enzymes; Exposure; Food; Food additives; Food allergies; food enzyme; Food processing; Food processing industry; Food safety; Genetic modification; Genotoxicity; Glucan; Glucose; Hydrolysates; Maltose; Manufacturing; Manufacturing industry; non‐genetically modified microorganism; Organic solids; Proteins; Risk assessment; Safety; Scientific Opinion; Starch; Syrups; Toxicity; α-Amylase
• ISSN: 1831-4732; 1831-4732; 2314-9396
• DOI: 10.2903/j.efsa.2023.7912

The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified Aspergillus oryzae strain NZYM‐NA by Novozymes A/S. It was considered free from viable cells of the production organism. It is intended to be used in seven food manufacturing processes: starch processing for the production of glucose and maltose syrups and other starch hydrolysates, distilled alcohol production, brewing processes, baking processes, cereal‐based processes, plant processing for production of dairy analogues and fruit and vegetable processing for juice production. Since residual amounts of food enzyme–total organic solids (TOS) are removed by the purification steps applied during the production of glucose syrups and distillation, dietary exposure was not calculated for these processes. For the remaining five food manufacturing processes, dietary exposure was estimated to be up to 0.134 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 1,862 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 13,896. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and one match was found. The Panel considered that, under the intended conditions of use (other than distilled alcohol production), the risk of allergic reactions by dietary exposure cannot be excluded, but 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.