# Safety evaluation of the food enzyme glucan 1,4‐α‐maltohydrolase from the genetically modified Trichoderma reesei strain DP‐Nyn90

## TL;DR

This study evaluates the safety of a food enzyme produced from a genetically modified fungus used in alcohol production and finds it safe for its intended use.

## Contribution

The study provides a safety evaluation of a novel food enzyme from a genetically modified Trichoderma reesei strain.

## Key findings

- The genetic modifications in the production strain do not pose safety concerns.
- The enzyme does not contain viable cells or DNA from the production organism.
- Allergenic potential was identified, but no dietary risk is expected due to processing.

## 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 Trichoderma reesei strain DP‐Nyn90 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 distilled alcohol. Since residual amounts of food enzyme–total organic solids are removed during this food manufacturing process, dietary exposure was not calculated. 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 were found. However, when used for the production of distilled alcohols, the Panel considered that a risk of allergic reactions upon dietary exposure can 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.