# Safety evaluation of the food enzyme glucan 1,4‐α‐maltohydrolase from the genetically modified Escherichia coli strain MLAVSC

## TL;DR

This study evaluates the safety of a food enzyme produced by a genetically modified E. coli strain and concludes it is safe for use in food manufacturing.

## Contribution

The study provides a comprehensive safety assessment of a novel food enzyme from a genetically modified source.

## Key findings

- The enzyme is free from viable cells and DNA from the production organism.
- Dietary exposure was estimated to be up to 0.172 mg TOS/kg body weight per day.
- The enzyme showed no genotoxicity and a high margin of safety in toxicity tests.

## Abstract

The food enzyme glucan 1,4‐α‐maltohydrolase (4‐α‐d‐glucan α‐maltohydrolase, EC 3.2.1.133) is produced with the genetically modified Escherichia coli strain MLAVSC by Advanced Enzyme Technologies Ltd. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA. The food enzyme is intended to be used in three food manufacturing processes. Since residual amounts of food enzyme total organic solids (TOS) are removed in one food manufacturing process, dietary exposure was calculated for the remaining two processes. It was estimated to be up to 0.172 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 bw per day, the highest dose tested, which when compared with the estimated dietary exposure, results in a margin of exposure of at least 5814. A search for the homology of the amino acid sequence of the glucan 1,4‐α‐maltohydrolase to known allergens was made and matches with three respiratory allergens and one injected allergen were 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.