Safety evaluation of the food enzyme α,α‐trehalase glucohydrolase from Trichoderma reesei (strain DP‐Nzs51)

• Main Authors: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Beat Johannes Brüschweiler, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Jaime Aguilera, Andrew Chesson
• Format: Article
• Language: English
• Published: Wiley 2019-07-01
• Series: EFSA Journal
• Subjects: food enzyme; α,α‐trehalase glucohydrolase; EC 3.2.1.28; trehalase; Trichoderma reesei; genetically modified microorganism
• Online Access: https://doi.org/10.2903/j.efsa.2019.5768

Abstract The food enzyme trehalase (α,α‐trehalase glucohydrolase, EC 3.2.1.28) is produced with a genetically modified Trichoderma reesei DP‐Nzs51 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 recombinant DNA. The trehalase is intended to be used in distilled alcohol production. Since residual amounts of total organic solids are removed by distillation (> 99%), toxicological data were not considered necessary and dietary exposure was not calculated. Similarity of the amino acid sequence to those of known allergens was 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 can be excluded. 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.