2023年11月17日，欧盟食品安全局就一种食品酶α-L-鼠李糖苷酶（α-l-rhamnosidase）的安全性评价发布意见。
据了解，这种食品酶是由非转基因阿达青霉菌株AE-HP生产的，旨在用于水果和蔬菜的加工，以生产果汁和其他水果产品。
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 α-l-rhamnosidase (α-l-rhamnoside rhamnohydrolase; EC 3.2.1.40) is produced with the non-genetically modified Penicillium adametzii strain AE-HP by Amano Enzymes Inc. The food enzyme is considered free from viable cells of the production organism. It is intended to be used in the processing of fruits and vegetables for the production of juices and other fruit products. The dietary exposure to the food enzyme-TOS was estimated to be up to 0.022 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 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 300 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 at least 13,636. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel considered that a risk of allergic reactions upon dietary exposure to this food enzyme 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.
