Safety evaluation of the food enzyme prolyl oligopeptidase from the genetically modified Trichoderma reesei strain DP‐Nyq99

TL;DR

This study evaluates the safety of a food enzyme produced by a genetically modified fungus and concludes it is safe for use in food processing.

Contribution

The study provides a comprehensive safety assessment of a genetically modified enzyme for use in food production.

Findings

The enzyme is free from viable cells and DNA of the production organism.

Genotoxicity tests and a 90-day toxicity study showed no safety concerns.

The likelihood of allergic reactions is considered low, though not entirely ruled out.

Abstract

The food enzyme prolyl oligopeptidase (EC 3.24.21.26) is produced with the genetically modified Trichoderma reesei strain DP‐Nyq99 by Genencor international B.V. The genetic modifications do not give rise to safety concerns. The food enzyme was considered free from viable cells of the production organism and its DNA. The food enzyme is intended to be used in the processing of cereals and other grains for the production of brewed products. Dietary exposure was estimated to be up to 0.041 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 1000 mg TOS/kg body weight (bw) per day, the highest dose tested, which when compared with the estimated dietary exposure, results in a margin of exposure of at least 24,390. A search for the homology of the amino acid sequence of the prolyl oligopeptidase to known allergens was made and no match was found. The Panel considered that a risk of allergic reactions upon dietary exposure to the food enzyme cannot be excluded, but that 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.