Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Bacillus licheniformis strain TTME 6280 KY

TL;DR

This study evaluates the safety of α-amylase enzyme from Bacillus licheniformis for food use, concluding it is safe under intended conditions.

Contribution

The novelty lies in confirming the safety of α-amylase from a non-GMO Bacillus licheniformis strain for multiple food processes.

Findings

Dietary exposure to the enzyme was estimated up to 2.273 mg TOS/kg body weight per day.

The enzyme's production strain met Qualified Presumption of Safety (QPS) criteria.

A potential low risk of allergic reactions was identified but deemed unlikely.

Abstract

The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified Bacillus licheniformis strain TTME 6280 KY by Kerry Ingredients & Flavours Ltd. The production strain met the requirements for the qualified presumption of safety (QPS) approach. The food enzyme is intended to be used in nine food manufacturing processes. Since residual amounts of food enzyme–total organic solids (TOS) are removed in three processes, dietary exposure was calculated for the remaining six food manufacturing processes. It was estimated to be up to 2.273 mg TOS/kg body weight per day in European populations. Given the QPS status of the production strain and the absence of concerns resulting from the food enzyme manufacturing process, toxicity tests were considered unnecessary by the Panel. A search for the homology of the amino acid sequence of the α‐amylase to known allergens was made and a match with one respiratory allergen 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.