Safety evaluation of the food enzyme with 4‐α‐d‐{(1‐>4)‐α‐d‐glucano}trehalose trehalohydrolase and (1‐>4)‐α‐d‐glucan 1‐α‐d‐glucosylmutase activities from the Gryllotalpicola ginsengisoli strain S34

food enzyme, 4‐α‐d‐{(1‐>4)‐α‐d‐glucano}trehalose trehalohydrolase, EC 3.2.1.141, (1‐>4)‐α‐d‐glucan 1‐α‐d‐glucosylmutase, EC 5.4.99.15, Gryllotalpicola ginsengisoli, non‐genetically modified microorganism
First published in the EFSA Journal
27. Mai 2020
Adopted
29. April 2020
Type
Scientific Opinion

Note: The full opinion will be published in accordance with Article 12 of Regulation (EC) No 1331/2008 once the decision on confidentiality will be received from the European Commission.

Abstract

The food enzyme with 4‐α‐d‐{(1‐>4)‐α‐d‐glucano}trehalose trehalohydrolase ((4‐α‐d‐[(1,4‐α‐d‐glucano]trehalose glucanohydrolase (trehalose‐producing)), EC 3.2.1.141) and (1‐>4)‐α‐d‐glucan 1‐α‐d‐glucosylmutase ((1,4)‐α‐d‐glucan 1‐α‐d‐glucosylmutase, EC 5.4.99.15) activities is produced with a non‐genetically modified microorganism Gryllotalpicola ginsengisoli (formally Arthrobacter ramosus) by Hayashibara Co., Ltd. The applicant states that the food enzyme will not be placed on the open market, but will only be used in‐house in starch processing for trehalose production. Since residual amounts of total organic solids are removed by the purification steps applied during the production of trehalose, toxicological studies were considered not necessary and no dietary exposure was calculated. Similarities of the amino acid sequences to those of known allergens were searched and no matches were found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, but the likelihood to occur is considered to be low. Based on the data provided, the Panel concluded that the food enzyme does not give rise to safety concerns under the intended conditions of use.

Panel members at the time of adoption

José Manuel Barat Baviera, Claudia Bolognesi, Andrew Chesson, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Claude Lambré, Evgenia Lampi, Alicja Mortensen, Marcel Mengelers, Gilles Rivière, Vittorio Silano, Inger‐Lise Steffensen, Christina Tlustos, Henk van Loveren, Laurence Vernis and Holger Zorn.
Panel on Food Contact Materials, Enzymes and Processing Aids
Contact
fip [at] efsa.europa.eu
doi
10.2903/j.efsa.2020.6042
EFSA Journal 2020;18(5):6042
On request from
European Commission