# Safety evaluation of the food enzyme acid prolyl endopeptidase from the genetically modified Aspergillus niger strain GEP

## TL;DR

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

## Contribution

A safety assessment of a genetically modified acid prolyl endopeptidase food enzyme, including toxicity and allergenicity evaluations.

## Key findings

- Genetic modifications in the enzyme production did not raise safety concerns.
- Dietary exposure was estimated at up to 0.913 mg TOS/kg body weight per day in European populations.
- No observed adverse effects were found in toxicity studies, with a high margin of exposure.

## Abstract

The food enzyme acid prolyl endopeptidase is produced with the genetically modified Aspergillus niger strain GEP by DSM Food Specialties B.V. The genetic modifications did not give rise to safety concerns. The food enzyme was considered free from viable cells of the production organism and its DNA. The food enzyme is intended to be used in seven 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 five food manufacturing processes. It was estimated to be up to 0.913 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 5040 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 at least 5520. A search for the homology of the amino acid sequence of the acid prolyl endopeptidase 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.