Safety evaluation of the food enzyme triacylglycerol lipase from the non‐genetically modified Aspergillus tubingensis strain NL151
2024
EFSA Panel on Food Enzymes (FEZ) | Holger Zorn | José Manuel Barat Baviera | Claudia Bolognesi | Francesco Catania | Gabriele Gadermaier | Ralf Greiner | Baltasar Mayo | Alicja Mortensen | Yrjö Henrik Roos | Marize L. M. Solano | Monika Sramkova | Henk Van Loveren | Laurence Vernis | Andrew Chesson | Lieve Herman | Magdalena Andryszkiewicz | Daniele Cavanna | Ana Gomes | Natália Kovalkovičová | Sandra Rainieri | Giulio Di Piazza | Rita Ferreira deSousa | Yi Liu
Abstract The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase; EC 3.1.1.3) is produced with the non‐genetically modified Aspergillus tubingensis strain NL151 by Shin Nihon Chemical Co., Ltd. The food enzyme was free from viable cells of the production organism. It is intended to be used in six food manufacturing processes. Dietary exposure was estimated to be up to 0.278 mg total organic solids (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 1669 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 6004. A search for homology of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel considered that, the risk of allergic reactions upon dietary exposure cannot be excluded, but 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.
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