Safety evaluation of the food enzyme with β‐glucanase and β‐xylanase activities from the Trichoderma reesei strain DP‐Nya67
Abstract The food enzyme with β‐glucanase and β‐xylanase (4‐β‐d‐xylan xylanohydrolase, EC 3.2.1.8) activities is produced with the non‐genetically modified Trichoderma reesei (strain DP‐Nya67) by DuPont. The food enzyme is intended to be used in brewing processes, grain treatment for the production...
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2020 |
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In: EFSA Journal - Wiley, 2018, 18(2020), 5, Seite n/a-n/a |
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volume:18 ; year:2020 ; number:5 ; pages:n/a-n/a |
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| DOI / URN: |
10.2903/j.efsa.2020.6128 |
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| Katalog-ID: |
DOAJ059451297 |
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| 245 | 1 | 0 | |a Safety evaluation of the food enzyme with β‐glucanase and β‐xylanase activities from the Trichoderma reesei strain DP‐Nya67 |
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| 520 | |a Abstract The food enzyme with β‐glucanase and β‐xylanase (4‐β‐d‐xylan xylanohydrolase, EC 3.2.1.8) activities is produced with the non‐genetically modified Trichoderma reesei (strain DP‐Nya67) by DuPont. The food enzyme is intended to be used in brewing processes, grain treatment for the production of starch and gluten fractions, and distilled alcohol production. Since residual amounts of the food enzyme are removed by distillation and during grain treatment, dietary exposure was only calculated for brewing processes. Based on the maximum recommended use levels for brewing processes, dietary exposure to the food enzyme–Total Organic Solids (TOS) was estimated to be up to 4.585 mg TOS/kg body weight (bw) per day. Since the compositional data provided was insufficient to characterise the food enzyme batches used for toxicological testing, their suitability for use in the toxicological tests could not be established. As result, the toxicological studies provided were not further considered by the Panel. 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. In the absence of compositional data sufficient to characterise the food enzyme batches used for toxicological testing, the Panel is unable to complete its assessment of the safety of the food enzyme. | ||
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| 650 | 4 | |a β‐xylanase | |
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| 650 | 4 | |a Trichoderma reesei | |
| 653 | 0 | |a Nutrition. Foods and food supply | |
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10.2903/j.efsa.2020.6128 doi (DE-627)DOAJ059451297 (DE-599)DOAJed8b1667459a407ab1c5db32a9b2c8a5 DE-627 ger DE-627 rakwb eng TX341-641 TP1-1185 EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) verfasserin aut Safety evaluation of the food enzyme with β‐glucanase and β‐xylanase activities from the Trichoderma reesei strain DP‐Nya67 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The food enzyme with β‐glucanase and β‐xylanase (4‐β‐d‐xylan xylanohydrolase, EC 3.2.1.8) activities is produced with the non‐genetically modified Trichoderma reesei (strain DP‐Nya67) by DuPont. The food enzyme is intended to be used in brewing processes, grain treatment for the production of starch and gluten fractions, and distilled alcohol production. Since residual amounts of the food enzyme are removed by distillation and during grain treatment, dietary exposure was only calculated for brewing processes. Based on the maximum recommended use levels for brewing processes, dietary exposure to the food enzyme–Total Organic Solids (TOS) was estimated to be up to 4.585 mg TOS/kg body weight (bw) per day. Since the compositional data provided was insufficient to characterise the food enzyme batches used for toxicological testing, their suitability for use in the toxicological tests could not be established. As result, the toxicological studies provided were not further considered by the Panel. 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. In the absence of compositional data sufficient to characterise the food enzyme batches used for toxicological testing, the Panel is unable to complete its assessment of the safety of the food enzyme. food enzyme β‐glucanase EC 3.2.1.6 β‐xylanase EC 3.2.1.8 Trichoderma reesei Nutrition. Foods and food supply Chemical technology Vittorio Silano verfasserin aut José Manuel Barat Baviera verfasserin aut Claudia Bolognesi verfasserin aut Pier Sandro Cocconcelli verfasserin aut Riccardo Crebelli verfasserin aut David Michael Gott verfasserin aut Konrad Grob verfasserin aut Claude Lambré verfasserin aut Evgenia Lampi verfasserin aut Marcel Mengelers verfasserin aut Alicja Mortensen verfasserin aut Gilles Rivière verfasserin aut Inger‐Lise Steffensen verfasserin aut Christina Tlustos verfasserin aut Henk Van Loveren verfasserin aut Laurence Vernis verfasserin aut Holger Zorn verfasserin aut Boet Glandorf verfasserin aut Lieve Herman verfasserin aut Klaus‐Dieter Jany verfasserin aut Francesca Marcon verfasserin aut André Penninks verfasserin aut Davide Arcella verfasserin aut Jaime Aguilera verfasserin aut Margarita Aguilera‐Gómez verfasserin aut Giovanni Bernasconi verfasserin aut Natália Kovalkovičová verfasserin aut Yi Liu verfasserin aut Joaquim Maia verfasserin aut Claudia Roncancio Peña verfasserin aut Andrew Chesson verfasserin aut In EFSA Journal Wiley, 2018 18(2020), 5, Seite n/a-n/a (DE-627)618834982 (DE-600)2540248-1 18314732 nnns volume:18 year:2020 number:5 pages:n/a-n/a https://doi.org/10.2903/j.efsa.2020.6128 kostenfrei https://doaj.org/article/ed8b1667459a407ab1c5db32a9b2c8a5 kostenfrei https://doi.org/10.2903/j.efsa.2020.6128 kostenfrei https://doaj.org/toc/1831-4732 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_235 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 18 2020 5 n/a-n/a |
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10.2903/j.efsa.2020.6128 doi (DE-627)DOAJ059451297 (DE-599)DOAJed8b1667459a407ab1c5db32a9b2c8a5 DE-627 ger DE-627 rakwb eng TX341-641 TP1-1185 EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) verfasserin aut Safety evaluation of the food enzyme with β‐glucanase and β‐xylanase activities from the Trichoderma reesei strain DP‐Nya67 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The food enzyme with β‐glucanase and β‐xylanase (4‐β‐d‐xylan xylanohydrolase, EC 3.2.1.8) activities is produced with the non‐genetically modified Trichoderma reesei (strain DP‐Nya67) by DuPont. The food enzyme is intended to be used in brewing processes, grain treatment for the production of starch and gluten fractions, and distilled alcohol production. Since residual amounts of the food enzyme are removed by distillation and during grain treatment, dietary exposure was only calculated for brewing processes. Based on the maximum recommended use levels for brewing processes, dietary exposure to the food enzyme–Total Organic Solids (TOS) was estimated to be up to 4.585 mg TOS/kg body weight (bw) per day. Since the compositional data provided was insufficient to characterise the food enzyme batches used for toxicological testing, their suitability for use in the toxicological tests could not be established. As result, the toxicological studies provided were not further considered by the Panel. 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. In the absence of compositional data sufficient to characterise the food enzyme batches used for toxicological testing, the Panel is unable to complete its assessment of the safety of the food enzyme. food enzyme β‐glucanase EC 3.2.1.6 β‐xylanase EC 3.2.1.8 Trichoderma reesei Nutrition. Foods and food supply Chemical technology Vittorio Silano verfasserin aut José Manuel Barat Baviera verfasserin aut Claudia Bolognesi verfasserin aut Pier Sandro Cocconcelli verfasserin aut Riccardo Crebelli verfasserin aut David Michael Gott verfasserin aut Konrad Grob verfasserin aut Claude Lambré verfasserin aut Evgenia Lampi verfasserin aut Marcel Mengelers verfasserin aut Alicja Mortensen verfasserin aut Gilles Rivière verfasserin aut Inger‐Lise Steffensen verfasserin aut Christina Tlustos verfasserin aut Henk Van Loveren verfasserin aut Laurence Vernis verfasserin aut Holger Zorn verfasserin aut Boet Glandorf verfasserin aut Lieve Herman verfasserin aut Klaus‐Dieter Jany verfasserin aut Francesca Marcon verfasserin aut André Penninks verfasserin aut Davide Arcella verfasserin aut Jaime Aguilera verfasserin aut Margarita Aguilera‐Gómez verfasserin aut Giovanni Bernasconi verfasserin aut Natália Kovalkovičová verfasserin aut Yi Liu verfasserin aut Joaquim Maia verfasserin aut Claudia Roncancio Peña verfasserin aut Andrew Chesson verfasserin aut In EFSA Journal Wiley, 2018 18(2020), 5, Seite n/a-n/a (DE-627)618834982 (DE-600)2540248-1 18314732 nnns volume:18 year:2020 number:5 pages:n/a-n/a https://doi.org/10.2903/j.efsa.2020.6128 kostenfrei https://doaj.org/article/ed8b1667459a407ab1c5db32a9b2c8a5 kostenfrei https://doi.org/10.2903/j.efsa.2020.6128 kostenfrei https://doaj.org/toc/1831-4732 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_235 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 18 2020 5 n/a-n/a |
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10.2903/j.efsa.2020.6128 doi (DE-627)DOAJ059451297 (DE-599)DOAJed8b1667459a407ab1c5db32a9b2c8a5 DE-627 ger DE-627 rakwb eng TX341-641 TP1-1185 EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) verfasserin aut Safety evaluation of the food enzyme with β‐glucanase and β‐xylanase activities from the Trichoderma reesei strain DP‐Nya67 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The food enzyme with β‐glucanase and β‐xylanase (4‐β‐d‐xylan xylanohydrolase, EC 3.2.1.8) activities is produced with the non‐genetically modified Trichoderma reesei (strain DP‐Nya67) by DuPont. The food enzyme is intended to be used in brewing processes, grain treatment for the production of starch and gluten fractions, and distilled alcohol production. Since residual amounts of the food enzyme are removed by distillation and during grain treatment, dietary exposure was only calculated for brewing processes. Based on the maximum recommended use levels for brewing processes, dietary exposure to the food enzyme–Total Organic Solids (TOS) was estimated to be up to 4.585 mg TOS/kg body weight (bw) per day. Since the compositional data provided was insufficient to characterise the food enzyme batches used for toxicological testing, their suitability for use in the toxicological tests could not be established. As result, the toxicological studies provided were not further considered by the Panel. 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. In the absence of compositional data sufficient to characterise the food enzyme batches used for toxicological testing, the Panel is unable to complete its assessment of the safety of the food enzyme. food enzyme β‐glucanase EC 3.2.1.6 β‐xylanase EC 3.2.1.8 Trichoderma reesei Nutrition. Foods and food supply Chemical technology Vittorio Silano verfasserin aut José Manuel Barat Baviera verfasserin aut Claudia Bolognesi verfasserin aut Pier Sandro Cocconcelli verfasserin aut Riccardo Crebelli verfasserin aut David Michael Gott verfasserin aut Konrad Grob verfasserin aut Claude Lambré verfasserin aut Evgenia Lampi verfasserin aut Marcel Mengelers verfasserin aut Alicja Mortensen verfasserin aut Gilles Rivière verfasserin aut Inger‐Lise Steffensen verfasserin aut Christina Tlustos verfasserin aut Henk Van Loveren verfasserin aut Laurence Vernis verfasserin aut Holger Zorn verfasserin aut Boet Glandorf verfasserin aut Lieve Herman verfasserin aut Klaus‐Dieter Jany verfasserin aut Francesca Marcon verfasserin aut André Penninks verfasserin aut Davide Arcella verfasserin aut Jaime Aguilera verfasserin aut Margarita Aguilera‐Gómez verfasserin aut Giovanni Bernasconi verfasserin aut Natália Kovalkovičová verfasserin aut Yi Liu verfasserin aut Joaquim Maia verfasserin aut Claudia Roncancio Peña verfasserin aut Andrew Chesson verfasserin aut In EFSA Journal Wiley, 2018 18(2020), 5, Seite n/a-n/a (DE-627)618834982 (DE-600)2540248-1 18314732 nnns volume:18 year:2020 number:5 pages:n/a-n/a https://doi.org/10.2903/j.efsa.2020.6128 kostenfrei https://doaj.org/article/ed8b1667459a407ab1c5db32a9b2c8a5 kostenfrei https://doi.org/10.2903/j.efsa.2020.6128 kostenfrei https://doaj.org/toc/1831-4732 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_235 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 18 2020 5 n/a-n/a |
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10.2903/j.efsa.2020.6128 doi (DE-627)DOAJ059451297 (DE-599)DOAJed8b1667459a407ab1c5db32a9b2c8a5 DE-627 ger DE-627 rakwb eng TX341-641 TP1-1185 EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) verfasserin aut Safety evaluation of the food enzyme with β‐glucanase and β‐xylanase activities from the Trichoderma reesei strain DP‐Nya67 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The food enzyme with β‐glucanase and β‐xylanase (4‐β‐d‐xylan xylanohydrolase, EC 3.2.1.8) activities is produced with the non‐genetically modified Trichoderma reesei (strain DP‐Nya67) by DuPont. The food enzyme is intended to be used in brewing processes, grain treatment for the production of starch and gluten fractions, and distilled alcohol production. Since residual amounts of the food enzyme are removed by distillation and during grain treatment, dietary exposure was only calculated for brewing processes. Based on the maximum recommended use levels for brewing processes, dietary exposure to the food enzyme–Total Organic Solids (TOS) was estimated to be up to 4.585 mg TOS/kg body weight (bw) per day. Since the compositional data provided was insufficient to characterise the food enzyme batches used for toxicological testing, their suitability for use in the toxicological tests could not be established. As result, the toxicological studies provided were not further considered by the Panel. 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. In the absence of compositional data sufficient to characterise the food enzyme batches used for toxicological testing, the Panel is unable to complete its assessment of the safety of the food enzyme. food enzyme β‐glucanase EC 3.2.1.6 β‐xylanase EC 3.2.1.8 Trichoderma reesei Nutrition. Foods and food supply Chemical technology Vittorio Silano verfasserin aut José Manuel Barat Baviera verfasserin aut Claudia Bolognesi verfasserin aut Pier Sandro Cocconcelli verfasserin aut Riccardo Crebelli verfasserin aut David Michael Gott verfasserin aut Konrad Grob verfasserin aut Claude Lambré verfasserin aut Evgenia Lampi verfasserin aut Marcel Mengelers verfasserin aut Alicja Mortensen verfasserin aut Gilles Rivière verfasserin aut Inger‐Lise Steffensen verfasserin aut Christina Tlustos verfasserin aut Henk Van Loveren verfasserin aut Laurence Vernis verfasserin aut Holger Zorn verfasserin aut Boet Glandorf verfasserin aut Lieve Herman verfasserin aut Klaus‐Dieter Jany verfasserin aut Francesca Marcon verfasserin aut André Penninks verfasserin aut Davide Arcella verfasserin aut Jaime Aguilera verfasserin aut Margarita Aguilera‐Gómez verfasserin aut Giovanni Bernasconi verfasserin aut Natália Kovalkovičová verfasserin aut Yi Liu verfasserin aut Joaquim Maia verfasserin aut Claudia Roncancio Peña verfasserin aut Andrew Chesson verfasserin aut In EFSA Journal Wiley, 2018 18(2020), 5, Seite n/a-n/a (DE-627)618834982 (DE-600)2540248-1 18314732 nnns volume:18 year:2020 number:5 pages:n/a-n/a https://doi.org/10.2903/j.efsa.2020.6128 kostenfrei https://doaj.org/article/ed8b1667459a407ab1c5db32a9b2c8a5 kostenfrei https://doi.org/10.2903/j.efsa.2020.6128 kostenfrei https://doaj.org/toc/1831-4732 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_235 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 18 2020 5 n/a-n/a |
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10.2903/j.efsa.2020.6128 doi (DE-627)DOAJ059451297 (DE-599)DOAJed8b1667459a407ab1c5db32a9b2c8a5 DE-627 ger DE-627 rakwb eng TX341-641 TP1-1185 EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) verfasserin aut Safety evaluation of the food enzyme with β‐glucanase and β‐xylanase activities from the Trichoderma reesei strain DP‐Nya67 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The food enzyme with β‐glucanase and β‐xylanase (4‐β‐d‐xylan xylanohydrolase, EC 3.2.1.8) activities is produced with the non‐genetically modified Trichoderma reesei (strain DP‐Nya67) by DuPont. The food enzyme is intended to be used in brewing processes, grain treatment for the production of starch and gluten fractions, and distilled alcohol production. Since residual amounts of the food enzyme are removed by distillation and during grain treatment, dietary exposure was only calculated for brewing processes. Based on the maximum recommended use levels for brewing processes, dietary exposure to the food enzyme–Total Organic Solids (TOS) was estimated to be up to 4.585 mg TOS/kg body weight (bw) per day. Since the compositional data provided was insufficient to characterise the food enzyme batches used for toxicological testing, their suitability for use in the toxicological tests could not be established. As result, the toxicological studies provided were not further considered by the Panel. 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. In the absence of compositional data sufficient to characterise the food enzyme batches used for toxicological testing, the Panel is unable to complete its assessment of the safety of the food enzyme. food enzyme β‐glucanase EC 3.2.1.6 β‐xylanase EC 3.2.1.8 Trichoderma reesei Nutrition. Foods and food supply Chemical technology Vittorio Silano verfasserin aut José Manuel Barat Baviera verfasserin aut Claudia Bolognesi verfasserin aut Pier Sandro Cocconcelli verfasserin aut Riccardo Crebelli verfasserin aut David Michael Gott verfasserin aut Konrad Grob verfasserin aut Claude Lambré verfasserin aut Evgenia Lampi verfasserin aut Marcel Mengelers verfasserin aut Alicja Mortensen verfasserin aut Gilles Rivière verfasserin aut Inger‐Lise Steffensen verfasserin aut Christina Tlustos verfasserin aut Henk Van Loveren verfasserin aut Laurence Vernis verfasserin aut Holger Zorn verfasserin aut Boet Glandorf verfasserin aut Lieve Herman verfasserin aut Klaus‐Dieter Jany verfasserin aut Francesca Marcon verfasserin aut André Penninks verfasserin aut Davide Arcella verfasserin aut Jaime Aguilera verfasserin aut Margarita Aguilera‐Gómez verfasserin aut Giovanni Bernasconi verfasserin aut Natália Kovalkovičová verfasserin aut Yi Liu verfasserin aut Joaquim Maia verfasserin aut Claudia Roncancio Peña verfasserin aut Andrew Chesson verfasserin aut In EFSA Journal Wiley, 2018 18(2020), 5, Seite n/a-n/a (DE-627)618834982 (DE-600)2540248-1 18314732 nnns volume:18 year:2020 number:5 pages:n/a-n/a https://doi.org/10.2903/j.efsa.2020.6128 kostenfrei https://doaj.org/article/ed8b1667459a407ab1c5db32a9b2c8a5 kostenfrei https://doi.org/10.2903/j.efsa.2020.6128 kostenfrei https://doaj.org/toc/1831-4732 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_235 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 18 2020 5 n/a-n/a |
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EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) @@aut@@ Vittorio Silano @@aut@@ José Manuel Barat Baviera @@aut@@ Claudia Bolognesi @@aut@@ Pier Sandro Cocconcelli @@aut@@ Riccardo Crebelli @@aut@@ David Michael Gott @@aut@@ Konrad Grob @@aut@@ Claude Lambré @@aut@@ Evgenia Lampi @@aut@@ Marcel Mengelers @@aut@@ Alicja Mortensen @@aut@@ Gilles Rivière @@aut@@ Inger‐Lise Steffensen @@aut@@ Christina Tlustos @@aut@@ Henk Van Loveren @@aut@@ Laurence Vernis @@aut@@ Holger Zorn @@aut@@ Boet Glandorf @@aut@@ Lieve Herman @@aut@@ Klaus‐Dieter Jany @@aut@@ Francesca Marcon @@aut@@ André Penninks @@aut@@ Davide Arcella @@aut@@ Jaime Aguilera @@aut@@ Margarita Aguilera‐Gómez @@aut@@ Giovanni Bernasconi @@aut@@ Natália Kovalkovičová @@aut@@ Yi Liu @@aut@@ Joaquim Maia @@aut@@ Claudia Roncancio Peña @@aut@@ Andrew Chesson @@aut@@ |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ059451297</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230503151057.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230228s2020 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.2903/j.efsa.2020.6128</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ059451297</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJed8b1667459a407ab1c5db32a9b2c8a5</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TX341-641</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TP1-1185</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Safety evaluation of the food enzyme with β‐glucanase and β‐xylanase activities from the Trichoderma reesei strain DP‐Nya67</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2020</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract The food enzyme with β‐glucanase and β‐xylanase (4‐β‐d‐xylan xylanohydrolase, EC 3.2.1.8) activities is produced with the non‐genetically modified Trichoderma reesei (strain DP‐Nya67) by DuPont. The food enzyme is intended to be used in brewing processes, grain treatment for the production of starch and gluten fractions, and distilled alcohol production. Since residual amounts of the food enzyme are removed by distillation and during grain treatment, dietary exposure was only calculated for brewing processes. Based on the maximum recommended use levels for brewing processes, dietary exposure to the food enzyme–Total Organic Solids (TOS) was estimated to be up to 4.585 mg TOS/kg body weight (bw) per day. Since the compositional data provided was insufficient to characterise the food enzyme batches used for toxicological testing, their suitability for use in the toxicological tests could not be established. As result, the toxicological studies provided were not further considered by the Panel. 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. 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T - Technology |
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EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) |
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EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) misc TX341-641 misc TP1-1185 misc food enzyme misc β‐glucanase misc EC 3.2.1.6 misc β‐xylanase misc EC 3.2.1.8 misc Trichoderma reesei misc Nutrition. Foods and food supply misc Chemical technology Safety evaluation of the food enzyme with β‐glucanase and β‐xylanase activities from the Trichoderma reesei strain DP‐Nya67 |
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EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) |
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TX341-641 TP1-1185 Safety evaluation of the food enzyme with β‐glucanase and β‐xylanase activities from the Trichoderma reesei strain DP‐Nya67 food enzyme β‐glucanase EC 3.2.1.6 β‐xylanase EC 3.2.1.8 Trichoderma reesei |
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misc TX341-641 misc TP1-1185 misc food enzyme misc β‐glucanase misc EC 3.2.1.6 misc β‐xylanase misc EC 3.2.1.8 misc Trichoderma reesei misc Nutrition. Foods and food supply misc Chemical technology |
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misc TX341-641 misc TP1-1185 misc food enzyme misc β‐glucanase misc EC 3.2.1.6 misc β‐xylanase misc EC 3.2.1.8 misc Trichoderma reesei misc Nutrition. Foods and food supply misc Chemical technology |
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misc TX341-641 misc TP1-1185 misc food enzyme misc β‐glucanase misc EC 3.2.1.6 misc β‐xylanase misc EC 3.2.1.8 misc Trichoderma reesei misc Nutrition. Foods and food supply misc Chemical technology |
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Safety evaluation of the food enzyme with β‐glucanase and β‐xylanase activities from the Trichoderma reesei strain DP‐Nya67 |
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Safety evaluation of the food enzyme with β‐glucanase and β‐xylanase activities from the Trichoderma reesei strain DP‐Nya67 |
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EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) |
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EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) Vittorio Silano José Manuel Barat Baviera Claudia Bolognesi Pier Sandro Cocconcelli Riccardo Crebelli David Michael Gott Konrad Grob Claude Lambré Evgenia Lampi Marcel Mengelers Alicja Mortensen Gilles Rivière Inger‐Lise Steffensen Christina Tlustos Henk Van Loveren Laurence Vernis Holger Zorn Boet Glandorf Lieve Herman Klaus‐Dieter Jany Francesca Marcon André Penninks Davide Arcella Jaime Aguilera Margarita Aguilera‐Gómez Giovanni Bernasconi Natália Kovalkovičová Yi Liu Joaquim Maia Claudia Roncancio Peña Andrew Chesson |
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Elektronische Aufsätze |
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EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) |
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10.2903/j.efsa.2020.6128 |
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safety evaluation of the food enzyme with β‐glucanase and β‐xylanase activities from the trichoderma reesei strain dp‐nya67 |
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TX341-641 |
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Safety evaluation of the food enzyme with β‐glucanase and β‐xylanase activities from the Trichoderma reesei strain DP‐Nya67 |
| abstract |
Abstract The food enzyme with β‐glucanase and β‐xylanase (4‐β‐d‐xylan xylanohydrolase, EC 3.2.1.8) activities is produced with the non‐genetically modified Trichoderma reesei (strain DP‐Nya67) by DuPont. The food enzyme is intended to be used in brewing processes, grain treatment for the production of starch and gluten fractions, and distilled alcohol production. Since residual amounts of the food enzyme are removed by distillation and during grain treatment, dietary exposure was only calculated for brewing processes. Based on the maximum recommended use levels for brewing processes, dietary exposure to the food enzyme–Total Organic Solids (TOS) was estimated to be up to 4.585 mg TOS/kg body weight (bw) per day. Since the compositional data provided was insufficient to characterise the food enzyme batches used for toxicological testing, their suitability for use in the toxicological tests could not be established. As result, the toxicological studies provided were not further considered by the Panel. 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. In the absence of compositional data sufficient to characterise the food enzyme batches used for toxicological testing, the Panel is unable to complete its assessment of the safety of the food enzyme. |
| abstractGer |
Abstract The food enzyme with β‐glucanase and β‐xylanase (4‐β‐d‐xylan xylanohydrolase, EC 3.2.1.8) activities is produced with the non‐genetically modified Trichoderma reesei (strain DP‐Nya67) by DuPont. The food enzyme is intended to be used in brewing processes, grain treatment for the production of starch and gluten fractions, and distilled alcohol production. Since residual amounts of the food enzyme are removed by distillation and during grain treatment, dietary exposure was only calculated for brewing processes. Based on the maximum recommended use levels for brewing processes, dietary exposure to the food enzyme–Total Organic Solids (TOS) was estimated to be up to 4.585 mg TOS/kg body weight (bw) per day. Since the compositional data provided was insufficient to characterise the food enzyme batches used for toxicological testing, their suitability for use in the toxicological tests could not be established. As result, the toxicological studies provided were not further considered by the Panel. 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. In the absence of compositional data sufficient to characterise the food enzyme batches used for toxicological testing, the Panel is unable to complete its assessment of the safety of the food enzyme. |
| abstract_unstemmed |
Abstract The food enzyme with β‐glucanase and β‐xylanase (4‐β‐d‐xylan xylanohydrolase, EC 3.2.1.8) activities is produced with the non‐genetically modified Trichoderma reesei (strain DP‐Nya67) by DuPont. The food enzyme is intended to be used in brewing processes, grain treatment for the production of starch and gluten fractions, and distilled alcohol production. Since residual amounts of the food enzyme are removed by distillation and during grain treatment, dietary exposure was only calculated for brewing processes. Based on the maximum recommended use levels for brewing processes, dietary exposure to the food enzyme–Total Organic Solids (TOS) was estimated to be up to 4.585 mg TOS/kg body weight (bw) per day. Since the compositional data provided was insufficient to characterise the food enzyme batches used for toxicological testing, their suitability for use in the toxicological tests could not be established. As result, the toxicological studies provided were not further considered by the Panel. 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. In the absence of compositional data sufficient to characterise the food enzyme batches used for toxicological testing, the Panel is unable to complete its assessment of the safety of the food enzyme. |
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Safety evaluation of the food enzyme with β‐glucanase and β‐xylanase activities from the Trichoderma reesei strain DP‐Nya67 |
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https://doi.org/10.2903/j.efsa.2020.6128 https://doaj.org/article/ed8b1667459a407ab1c5db32a9b2c8a5 https://doaj.org/toc/1831-4732 |
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Vittorio Silano José Manuel Barat Baviera Claudia Bolognesi Pier Sandro Cocconcelli Riccardo Crebelli David Michael Gott Konrad Grob Claude Lambré Evgenia Lampi Marcel Mengelers Alicja Mortensen Gilles Rivière Inger‐Lise Steffensen Christina Tlustos Henk Van Loveren Laurence Vernis Holger Zorn Boet Glandorf Lieve Herman Klaus‐Dieter Jany Francesca Marcon André Penninks Davide Arcella Jaime Aguilera Margarita Aguilera‐Gómez Giovanni Bernasconi Natália Kovalkovičová Yi Liu Joaquim Maia Claudia Roncancio Peña Andrew Chesson |
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Vittorio Silano José Manuel Barat Baviera Claudia Bolognesi Pier Sandro Cocconcelli Riccardo Crebelli David Michael Gott Konrad Grob Claude Lambré Evgenia Lampi Marcel Mengelers Alicja Mortensen Gilles Rivière Inger‐Lise Steffensen Christina Tlustos Henk Van Loveren Laurence Vernis Holger Zorn Boet Glandorf Lieve Herman Klaus‐Dieter Jany Francesca Marcon André Penninks Davide Arcella Jaime Aguilera Margarita Aguilera‐Gómez Giovanni Bernasconi Natália Kovalkovičová Yi Liu Joaquim Maia Claudia Roncancio Peña Andrew Chesson |
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| score |
7.3988447 |