銆€銆€鎹簡瑙ｏ紝杩欑椋熷搧閰舵槸鐢包a href='//www.sqrdapp.com/news/tag_2434.html' class='zdbq' title='杞熀鍥犵浉鍏抽鍝佽祫璁? target='_blank'>杞熀鍥燑/a>璐濊幈鏂?a href='//www.sqrdapp.com/news/tag_2120.html' class='zdbq' title='鑺藉鏉嗚弻鐩稿叧椋熷搧璧勮' target='_blank'>鑺藉鏉嗚弻鑿屾牚AR-112鐢熶骇鐨勶紝鏃ㄥ湪鐢ㄤ簬鐑樼剻杩囩▼銆侟/div>
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銆€銆€The food enzyme endo-1,4-β-xylanase (4-β-d-xylan xylanohydrolase, EC 3.2.1.8) is produced with the genetically modified Bacillus velezensis strain AR-112 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA. It is intended to be used in baking processes. Dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 0.024 mg TOS/kg body weight (bw) per day in European populations. As the production strain B. velezensis strain AR-112 meets the requirements for the qualified presumption of safety (QPS) approach to safety assessment and no issue of co
ncern arose from the production process, no toxicological data are required. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel co
nsidered that, under the intended co
nditions of use, the risk of allergic reactions upon dietary exposure cannot be excluded, but the likelihood is 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.
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