Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Aspergillus sp. strain AR‐SHFA‐109

TL;DR

This study evaluates the safety of α-amylase enzyme from Aspergillus sp. for food use and concludes it is safe under intended conditions.

Contribution

The novelty lies in the safety assessment of a specific α-amylase from a non-GMO Aspergillus sp. strain for food applications.

Findings

Genotoxicity tests showed no safety concerns for the food enzyme.

The no observed adverse effect level was 2000 mg TOS/kg bw per day in rats.

A risk of allergic reactions cannot be excluded, but is considered low.

Abstract

The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified Aspergillus sp. strain AR‐SHFA‐109 by Suntaq International Limited. The food enzyme was free from viable cells of the production organism. It is intended to be used in six food manufacturing processes. Since residual amounts of food enzyme‐total organic solids (TOS) are removed in two processes, dietary exposure was calculated for the remaining four food manufacturing processes. It was estimated to be up to 2.201 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 2000 mg TOS/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure, resulted in a margin of exposure of 909. A search for the homology of the amino acid sequence of the α‐amylase to known allergens was made and matches with three respiratory allergens were 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.