Safety evaluation of the food enzyme asparaginase from the non‐genetically modified Saccharomyces cerevisiae strain ARY‐1

TL;DR

This study evaluates the safety of a food enzyme from yeast to reduce acrylamide in processed foods, finding it safe under intended use.

Contribution

The novelty lies in the safety evaluation of a non-genetically modified yeast-derived asparaginase for food processing.

Findings

The enzyme does not require separation from yeast cells during production.

Dietary exposure estimates were up to 32.646 mg TOS/kg body weight per day.

No safety concerns were identified under intended use conditions.

Abstract

The asparaginase (l‐asparagine amidohydrolase, EC 3.5.1.1) is produced by the non‐genetically modified Saccharomyces cerevisiae strain ARY‐1 by Renaissance BioScience Corporation. The food enzyme is not separated from the yeast cells during the enzyme production. The food enzyme is intended to be used to reduce acrylamide formation during food processing at high temperature and low moisture conditions by hydrolysing asparagine. Dietary exposure was estimated to be up to 32.646 mg TOS/kg body weight per day in European populations. Toxicity tests were considered unnecessary by the Panel because the production strain was considered safe and no issues of concern resulting from the food enzyme manufacturing process were identified. A search for the homology of the amino acid sequence of the asparaginase 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. 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.