# Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the non‐genetically modified Aspergillus luchuensis strain DP‐Azd103

## TL;DR

This study evaluates the safety of a food enzyme produced from a non-genetically modified fungus and concludes it is safe for use in baking.

## Contribution

The novelty lies in the safety evaluation of a specific endo-1,4-β-xylanase enzyme from a non-GMO fungal strain for food use.

## Key findings

- Genotoxicity tests showed no safety concerns for the enzyme.
- A 90-day toxicity study in rats identified a high no observed adverse effect level.
- The enzyme's amino acid sequence showed no homology to known allergens.

## Abstract

The food enzyme endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase; EC 3.2.1.8) is produced with the non‐genetically modified Aspergillus luchuensis strain DP‐Azd103 by Genencor International B.V. The food enzyme was free from viable cells of the production organism. It is intended to be used in the processing of cereals and other grains for the production of baked products. Dietary exposure was estimated to be up to 0.056 mg total organic solids (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 17,857. A search for the homology of the amino acid sequence of the endo‐1,4‐β‐xylanase to known allergens was made and no match was found. The Panel considered that a risk of allergic reactions upon dietary exposure 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.