Safety evaluation of the food enzyme triacylglycerol lipase from Trichoderma reesei (strain RF10625)

• Main Authors: EFSA Panel on Food Contact Materials, Triacylglycerol lipases and Processing Aids (EFSA CEP Panel), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, 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, Davide Arcella, Joaquim Maia, Yi Liu, Sandra Rainieri, Andrew Chesson
• Format: Article
• Language: English
• Published: Wiley 2019-10-01
• Series: EFSA Journal
• Subjects: food enzyme; triacylglycerol acylhydrolase; EC 3.1.1.3; triacylglycerol lipase; Trichoderma reesei; genetically modified microorganism
• Online Access: https://doi.org/10.2903/j.efsa.2019.5837

Abstract The food enzyme triacylglycerol acylhydrolase (EC 3.1.1.3) is produced with a genetically modified Trichoderma reesei strain RF10625 by AB Enzymes. 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 food enzyme is intended to be used in baking processes and cereal‐based processes. Based on the maximum use levels, dietary exposure to the food enzyme Total Organic Solids (TOS) was estimated to be up to 0.119 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not raise 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 1,000 mg TOS/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure, results in a margin of exposure of at least 8,400. 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 cannot be excluded, but the likelihood to occur is considered to be 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.