Safety evaluation of the food enzyme d‐psicose 3‐epimerase from the genetically modified Escherichia coli strain K‐12 W3110 (pWKLP)
Abstract The food enzyme d‐psicose 3‐epimerase (EC 5.1.3.30) is produced with the genetically modified Escherichia coli strain K‐12 W3110 (pWKLP) by Matsutani Chemical Industry Co., Ltd. The production strain of the food enzyme contains multiple copies of an antimicrobial resistance gene. However, b...
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doaj-b541785e394c4911b645dcf309e808e52021-05-06T03:35:40ZengWileyEFSA Journal1831-47322021-04-01194n/an/a10.2903/j.efsa.2021.6565Safety evaluation of the food enzyme d‐psicose 3‐epimerase from the genetically modified Escherichia coli strain K‐12 W3110 (pWKLP)EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)Claude LambréJosé Manuel Barat BavieraClaudia BolognesiPier Sandro CocconcelliRiccardo CrebelliDavid Michael GottKonrad GrobEvgenia LampiMarcel MengelersAlicja MortensenGilles RivièreInger‐Lise SteffensenChristina TlustosHenk van LoverenLaurence VernisHolger ZornBoet GlandorfLieve HermanMagdalena AndryszkiewiczAna GomesYi LiuJoaquim MaiaSandra RainieriAndrew ChessonAbstract The food enzyme d‐psicose 3‐epimerase (EC 5.1.3.30) is produced with the genetically modified Escherichia coli strain K‐12 W3110 (pWKLP) by Matsutani Chemical Industry Co., Ltd. The production strain of the food enzyme contains multiple copies of an antimicrobial resistance gene. However, based on the absence of viable cells and DNA from the production organism in the food enzyme, this is not considered to be a risk. The food enzyme is used as an immobilised preparation in processing fructose for the production of a speciality carbohydrate d‐allulose (syn. d‐psicose). Since residual amounts of total organic solids (TOS) are removed by the purification steps applied during the production of d‐allulose, dietary exposure was not calculated and toxicological studies were not considered necessary. A search for similarity of the amino acid sequence of the enzyme to known allergens was made and no match was found. The Panel notes that the food enzyme may contain traces of protein, including a known allergen, after processing of the food enzyme. Therefore, allergenicity cannot be excluded, but the Panel considers that the likelihood of allergic reactions to occur is low. Based on the data provided, the immobilisation process and the removal of TOS during the production of d‐allulose products, the Panel concluded that this food enzyme does not give rise to safety concerns when used in the immobilised form.https://doi.org/10.2903/j.efsa.2021.6565food enzymed‐psicose 3‐epimeraseEC 5.1.3.30d‐allulose 3‐epimeraseEscherichia coligenetically modified microorganism |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) Claude Lambré José Manuel Barat Baviera Claudia Bolognesi Pier Sandro Cocconcelli Riccardo Crebelli David Michael Gott Konrad Grob Evgenia Lampi Marcel Mengelers Alicja Mortensen Gilles Rivière Inger‐Lise Steffensen Christina Tlustos Henk van Loveren Laurence Vernis Holger Zorn Boet Glandorf Lieve Herman Magdalena Andryszkiewicz Ana Gomes Yi Liu Joaquim Maia Sandra Rainieri Andrew Chesson |
spellingShingle |
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) Claude Lambré José Manuel Barat Baviera Claudia Bolognesi Pier Sandro Cocconcelli Riccardo Crebelli David Michael Gott Konrad Grob Evgenia Lampi Marcel Mengelers Alicja Mortensen Gilles Rivière Inger‐Lise Steffensen Christina Tlustos Henk van Loveren Laurence Vernis Holger Zorn Boet Glandorf Lieve Herman Magdalena Andryszkiewicz Ana Gomes Yi Liu Joaquim Maia Sandra Rainieri Andrew Chesson Safety evaluation of the food enzyme d‐psicose 3‐epimerase from the genetically modified Escherichia coli strain K‐12 W3110 (pWKLP) EFSA Journal food enzyme d‐psicose 3‐epimerase EC 5.1.3.30 d‐allulose 3‐epimerase Escherichia coli genetically modified microorganism |
author_facet |
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) Claude Lambré José Manuel Barat Baviera Claudia Bolognesi Pier Sandro Cocconcelli Riccardo Crebelli David Michael Gott Konrad Grob Evgenia Lampi Marcel Mengelers Alicja Mortensen Gilles Rivière Inger‐Lise Steffensen Christina Tlustos Henk van Loveren Laurence Vernis Holger Zorn Boet Glandorf Lieve Herman Magdalena Andryszkiewicz Ana Gomes Yi Liu Joaquim Maia Sandra Rainieri Andrew Chesson |
author_sort |
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) |
title |
Safety evaluation of the food enzyme d‐psicose 3‐epimerase from the genetically modified Escherichia coli strain K‐12 W3110 (pWKLP) |
title_short |
Safety evaluation of the food enzyme d‐psicose 3‐epimerase from the genetically modified Escherichia coli strain K‐12 W3110 (pWKLP) |
title_full |
Safety evaluation of the food enzyme d‐psicose 3‐epimerase from the genetically modified Escherichia coli strain K‐12 W3110 (pWKLP) |
title_fullStr |
Safety evaluation of the food enzyme d‐psicose 3‐epimerase from the genetically modified Escherichia coli strain K‐12 W3110 (pWKLP) |
title_full_unstemmed |
Safety evaluation of the food enzyme d‐psicose 3‐epimerase from the genetically modified Escherichia coli strain K‐12 W3110 (pWKLP) |
title_sort |
safety evaluation of the food enzyme d‐psicose 3‐epimerase from the genetically modified escherichia coli strain k‐12 w3110 (pwklp) |
publisher |
Wiley |
series |
EFSA Journal |
issn |
1831-4732 |
publishDate |
2021-04-01 |
description |
Abstract The food enzyme d‐psicose 3‐epimerase (EC 5.1.3.30) is produced with the genetically modified Escherichia coli strain K‐12 W3110 (pWKLP) by Matsutani Chemical Industry Co., Ltd. The production strain of the food enzyme contains multiple copies of an antimicrobial resistance gene. However, based on the absence of viable cells and DNA from the production organism in the food enzyme, this is not considered to be a risk. The food enzyme is used as an immobilised preparation in processing fructose for the production of a speciality carbohydrate d‐allulose (syn. d‐psicose). Since residual amounts of total organic solids (TOS) are removed by the purification steps applied during the production of d‐allulose, dietary exposure was not calculated and toxicological studies were not considered necessary. A search for similarity of the amino acid sequence of the enzyme to known allergens was made and no match was found. The Panel notes that the food enzyme may contain traces of protein, including a known allergen, after processing of the food enzyme. Therefore, allergenicity cannot be excluded, but the Panel considers that the likelihood of allergic reactions to occur is low. Based on the data provided, the immobilisation process and the removal of TOS during the production of d‐allulose products, the Panel concluded that this food enzyme does not give rise to safety concerns when used in the immobilised form. |
topic |
food enzyme d‐psicose 3‐epimerase EC 5.1.3.30 d‐allulose 3‐epimerase Escherichia coli genetically modified microorganism |
url |
https://doi.org/10.2903/j.efsa.2021.6565 |
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