2024年10月7日，欧盟食品安全局就一种食品酶β-葡萄糖苷酶的安全性评价发布意见。
据了解，这种食品酶是由非转基因瓜纳卡斯特青霉菌株AE-GLY生产的，旨在用于7种食品生产过程。
经过评估，专家小组得出结论，这种食品酶在预期使用条件下不会引起安全问题。部分原文报道如下：
The food enzyme β-glucosidase (β-d-glucoside glucohydrolase, EC 3.2.1.21) is produced with the non-genetically modified Penicillium guanacastense strain AE-GLY by Amano Enzyme Inc. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did not give rise to safety concerns when used in four food manufacturing processes. Subsequently, the applicant has requested to extend its use to include three additional processes and to revise the use levels. In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of seven food manufacturing processes. The dietary exposure was calculated to be up to 0.206 mg total organic solids (TOS)/kg body weight (bw) per day in European populations. Using the no observed adverse effect level reported in the previous opinion (943 mg TOS/kg bw per day), the Panel derived a margin of exposure of at least 4578. based on the previous evaluation, the assessment of the new data and the revised margin of exposure, the Panel concluded that this food enzyme does not give rise to safety concerns under the revised intended conditions of use.
