　　食品伙伴网讯2022�?�?2日，欧盟食品安全局就一种甘露聚糖内�?1,4-��-甘露糖苷酶（mannan endo-1,4-��-mannosidase）的安全性评价发布意见�

　　据了解，这种食品酶是由转基因里氏木霉菌株RF6232生产的，旨在用于咖啡加工、果汁生产的水果和蔬菜加工以及食用油生产中、�/div>

　　经过评估，专家小组认为，在预期的使用条件下，不能排除饮食暴露引起过敏和诱发反应的风险，特别是对鳄梨过敏的个体，但这种情况发生的可能性很低。根据所提供的数据，小组得出结论，该食品酶在预期的使用条件下不会引起安全隐患。部分原文报道如下：

　　The food enzyme mannan endo-1,4-��-mannosidase (1,4-��-d-mannan mannanohydrolase; EC 3.2.1.78) is produced with the genetically modified Trichoderma reesei strain RF6232 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme was co nsidered free from viable cells of the production organism and recombinant DNA. It is intended to be used in coffee processing, fruit and vegetable processing for juice production and for edible oil production. Since residual amounts of total organic solids (TOS) are removed during refined edible oil production by repeated washing, dietary exposure was calculated o nly for the remaining two food manufacturing processes. Dietary exposure to the food enzyme�CTOS was estimated to be up to 0.09 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 a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 100 mg TOS/kg bw per day, the lowest dose tested. This results in a margin of exposure above 1,100. A search for similarity of the amino acid sequence of the food enzyme to known allergens was made and one match was found. The Panel co nsidered that, under the intended co nditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, in particular for individuals allergic to avocado, but the likelihood for this to occur is co nsidered to be low. ba sed on the data provided, the Panel co ncluded that this food enzyme does not give rise to safety co ncerns under the intended co nditions of use.