Safety evaluation of the food enzyme glucose isomerase from Streptomyces murinus (strain NZYM‐GA)

  • Silano V
  • Barat Baviera J
  • et al.
N/ACitations
Citations of this article
14Readers
Mendeley users who have this article in their library.

This article is free to access.

Abstract

The food enzyme is a glucose isomerase (d-xylose aldose-ketose-isomerase; EC 5.3.1.5) produced with a non-genetically modified Streptomyces murinus strain NZYM-GA by Novozymes A/S. The glucose isomerase is intended only to be used in an immobilised form in glucose isomerisation for the production of high fructose syrups. Residual amounts of total organic solids are removed by the purification steps applied during the production of high fructose syrups using the immobilised enzyme; consequently, dietary exposure was not calculated. Genotoxicity tests did not raise a safety concern. Similarity of the amino acid sequence to those of known allergens was searched and no match was found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, but the likelihood to occur is considered to be low. Based on the data provided, the immobilisation process and the removal of total organic solids during the production of high fructose syrups, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.

Cite

CITATION STYLE

APA

Silano, V., Barat Baviera, J. M., Bolognesi, C., Brüschweiler, B. J., Cocconcelli, P. S., … Chesson, A. (2019). Safety evaluation of the food enzyme glucose isomerase from Streptomyces murinus (strain NZYM‐GA). EFSA Journal, 17(1). https://doi.org/10.2903/j.efsa.2019.5547

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free