# Safety evaluation of the food enzyme β‐fructofuranosidase from the non‐genetically modified Aspergillus sp. strain ATCC 20611

## TL;DR

This study evaluates the safety of a food enzyme produced by a non-genetically modified fungus for use in making fructo-oligosaccharides.

## Contribution

The novelty lies in the safety assessment of β-fructofuranosidase from Aspergillus sp. ATCC 20611 for food use.

## Key findings

- Genotoxicity tests showed no safety concerns.
- The no observed adverse effect level was 920 mg TOS/kg body weight per day.
- Risk of allergic reactions is considered low.

## Abstract

The food enzyme β‐fructofuranosidase (β‐d‐fructofuranoside fructohydrolase; EC 3.2.1.26) is produced with the non‐genetically modified Aspergillus sp. strain ATCC 20611 by Beghin Meiji. The food enzyme was free from viable cells of the production organism. It is intended to be used in the processing of sugars for the production of fructo‐oligosaccharides (FOS). Since residual amounts of total organic solids of the food enzyme are removed in FOS syrups, dietary exposure was not calculated. The toxicological studies were assessed as supportive evidence. 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 920 mg TOS/kg body weight (bw) per day, the highest dose tested. A search for the homology of the amino acid sequence of the β‐fructofuranosidase 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, 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.