# Safety evaluation of the food enzyme aspergillopepsin I from the genetically modified Trichoderma reesei strain DP‐Nzq40

## TL;DR

A genetically modified enzyme from Trichoderma reesei is evaluated for safety in alcohol production, with no safety concerns identified.

## Contribution

The safety evaluation of a genetically modified aspergillopepsin I enzyme for use in distilled alcohol production is presented.

## Key findings

- The genetic modifications in Trichoderma reesei do not pose safety concerns.
- The enzyme does not contain viable cells or DNA from the production organism.
- Allergic reaction risks are considered negligible for the intended use.

## Abstract

The food enzyme aspergillopepsin I (EC 3.4.23.18) is produced with the genetically modified microorganismTrichoderma reesei strain DP‐Nzq40 by Danisco US Inc. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA. It is intended to be used in the processing of grains and other cereals for the production of distilled alcohol. Since residual amounts of total organic solids (TOS) are removed by distillation, toxicological data were not considered necessary and dietary exposure was not calculated. A search for the homology of the amino acid sequence of the aspergillopepsin I to known allergens was made and matches with two respiratory allergens were found. The Panel considered that a risk of allergic reactions to the food enzyme can be excluded for the production of distilled alcohol. 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.