Safety evaluation of the food enzyme mannan endo-1,4-β-mannosidase from the genetically modified <em>Aspergillus niger</em> strain NZYM-NM

EFSA J. 2022 Apr 28;20(4):e07264. doi: 10.2903/j.efsa.2022.7264. eCollection 2022 Apr.


The food enzyme mannan endo-1,4-β-mannosidase (1,4-β-d-mannan mannanohydrolase, EC is produced with the genetically modified Aspergillus niger strain NZYM-NM by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme is considered free from viable cells of the production organism and its DNA. The food enzyme is intended to be used in coffee processing. Based on the maximum use levels, dietary exposure to the food enzyme total organic solids (TOS) was estimated to be up to 0.956 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 1,151.7 mg TOS/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure, results in a margin of exposure of more than 1,200. A search for similarity of the amino acid sequence of the food enzyme to known allergens was made 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 for this to occur is considered to be 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.

PMID:35505786 | PMC:PMC9048506 | DOI:10.2903/j.efsa.2022.7264

Source: Industry