Safety evaluation of the food enzyme glutaminase from the genetically modified Bacillus licheniformis strain NZYM‐JQ
Abstract The food enzyme glutaminase (l‐glutamine amidohydrolase EC 3.5.1.2) is produced with the genetically modified Bacillus licheniformis strain NZYM‐JQ by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The production strain met the requirements for the qualified p...
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| Language: | English |
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Wiley
2024-04-01
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| Series: | EFSA Journal |
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| Online Access: | https://doi.org/10.2903/j.efsa.2024.8711 |
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| author | EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) Claude Lambré José Manuel Barat Baviera Claudia Bolognesi Pier Sandro Cocconcelli Riccardo Crebelli David Michael Gott Konrad Grob Evgenia Lampi Marcel Mengelers Alicja Mortensen Gilles Rivière Inger‐Lise Steffensen Christina Tlustos Henk Van Loveren Laurence Vernis Holger Zorn Yrjö Roos Magdalena Andryszkiewicz Ana Criado Ana Gomes Yi Liu Daniele Cavanna Giulio diPiazza Andrew Chesson |
| author_facet | EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) Claude Lambré José Manuel Barat Baviera Claudia Bolognesi Pier Sandro Cocconcelli Riccardo Crebelli David Michael Gott Konrad Grob Evgenia Lampi Marcel Mengelers Alicja Mortensen Gilles Rivière Inger‐Lise Steffensen Christina Tlustos Henk Van Loveren Laurence Vernis Holger Zorn Yrjö Roos Magdalena Andryszkiewicz Ana Criado Ana Gomes Yi Liu Daniele Cavanna Giulio diPiazza Andrew Chesson |
| author_sort | EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) |
| collection | DOAJ |
| description | Abstract The food enzyme glutaminase (l‐glutamine amidohydrolase EC 3.5.1.2) is produced with the genetically modified Bacillus licheniformis strain NZYM‐JQ by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The production strain met the requirements for the qualified presumption of safety (QPS). The food enzyme is free from viable cells of the production organism and its DNA. The enzyme under assessment is intended to be used in six food manufacturing processes. Dietary exposure was estimated to be up to 0.148 mg TOS/kg body weight per day in European populations. Given the QPS status of the production strain and the absence of concern resulting from the food enzyme manufacturing process, toxicological studies were not considered necessary. A search was made for the similarity of the amino acid sequence to those of known allergens and one match with a pollen allergen was found. The Panel considered that the risk of allergic reactions by dietary exposure cannot be excluded, particularly for individuals sensitised to birch and oak pollen. The Panel concluded that the food enzyme does not give rise to safety concerns under the intended conditions of use. |
| format | Article |
| id | doaj-art-8cde6ac1ac954dd5baf681e47c6955d5 |
| institution | Matheson Library |
| issn | 1831-4732 |
| language | English |
| publishDate | 2024-04-01 |
| publisher | Wiley |
| record_format | Article |
| series | EFSA Journal |
| spelling | doaj-art-8cde6ac1ac954dd5baf681e47c6955d52025-07-03T09:56:06ZengWileyEFSA Journal1831-47322024-04-01224n/an/a10.2903/j.efsa.2024.8711Safety evaluation of the food enzyme glutaminase from the genetically modified Bacillus licheniformis strain NZYM‐JQEFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)Claude LambréJosé Manuel Barat BavieraClaudia BolognesiPier Sandro CocconcelliRiccardo CrebelliDavid Michael GottKonrad GrobEvgenia LampiMarcel MengelersAlicja MortensenGilles RivièreInger‐Lise SteffensenChristina TlustosHenk Van LoverenLaurence VernisHolger ZornYrjö RoosMagdalena AndryszkiewiczAna CriadoAna GomesYi LiuDaniele CavannaGiulio diPiazzaAndrew ChessonAbstract The food enzyme glutaminase (l‐glutamine amidohydrolase EC 3.5.1.2) is produced with the genetically modified Bacillus licheniformis strain NZYM‐JQ by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The production strain met the requirements for the qualified presumption of safety (QPS). The food enzyme is free from viable cells of the production organism and its DNA. The enzyme under assessment is intended to be used in six food manufacturing processes. Dietary exposure was estimated to be up to 0.148 mg TOS/kg body weight per day in European populations. Given the QPS status of the production strain and the absence of concern resulting from the food enzyme manufacturing process, toxicological studies were not considered necessary. A search was made for the similarity of the amino acid sequence to those of known allergens and one match with a pollen allergen was found. The Panel considered that the risk of allergic reactions by dietary exposure cannot be excluded, particularly for individuals sensitised to birch and oak pollen. The Panel concluded that the food enzyme does not give rise to safety concerns under the intended conditions of use.https://doi.org/10.2903/j.efsa.2024.8711Bacillus licheniformisEC 3.5.1.2food enzymegenetically modified microorganismglutaminasel‐glutaminase |
| spellingShingle | EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) Claude Lambré José Manuel Barat Baviera Claudia Bolognesi Pier Sandro Cocconcelli Riccardo Crebelli David Michael Gott Konrad Grob Evgenia Lampi Marcel Mengelers Alicja Mortensen Gilles Rivière Inger‐Lise Steffensen Christina Tlustos Henk Van Loveren Laurence Vernis Holger Zorn Yrjö Roos Magdalena Andryszkiewicz Ana Criado Ana Gomes Yi Liu Daniele Cavanna Giulio diPiazza Andrew Chesson Safety evaluation of the food enzyme glutaminase from the genetically modified Bacillus licheniformis strain NZYM‐JQ EFSA Journal Bacillus licheniformis EC 3.5.1.2 food enzyme genetically modified microorganism glutaminase l‐glutaminase |
| title | Safety evaluation of the food enzyme glutaminase from the genetically modified Bacillus licheniformis strain NZYM‐JQ |
| title_full | Safety evaluation of the food enzyme glutaminase from the genetically modified Bacillus licheniformis strain NZYM‐JQ |
| title_fullStr | Safety evaluation of the food enzyme glutaminase from the genetically modified Bacillus licheniformis strain NZYM‐JQ |
| title_full_unstemmed | Safety evaluation of the food enzyme glutaminase from the genetically modified Bacillus licheniformis strain NZYM‐JQ |
| title_short | Safety evaluation of the food enzyme glutaminase from the genetically modified Bacillus licheniformis strain NZYM‐JQ |
| title_sort | safety evaluation of the food enzyme glutaminase from the genetically modified bacillus licheniformis strain nzym jq |
| topic | Bacillus licheniformis EC 3.5.1.2 food enzyme genetically modified microorganism glutaminase l‐glutaminase |
| url | https://doi.org/10.2903/j.efsa.2024.8711 |
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