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微資訊！歐盟評估牛犢和奶牛皺胃中凝乳酶和胃蛋白酶A的安全性

時間：2023-07-04 12:33:47 來源：食品伙伴網發布者：DN032

(資料圖)

????2023年6月30日，歐盟食品安全局就食品酶凝乳酶和胃蛋白酶A（chymosin and pepsin A）的安全性評價發布意見。

據了解，這種食品酶來自牛犢和奶牛的皺胃，旨在用于奶酪生產的牛奶加工和發酵奶制品生產的牛奶加工。

經過評估，專家小組認為，在預期的使用條件下，不能排除通過飲食接觸引起的過敏性致敏和誘發反應的風險，但這種情況發生的可能性很低。根據所提供的數據，小組得出結論，該食品酶在預期的使用條件下不會引起安全問題。部分原文報道如下：

The food enzyme containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of calves and cows (Bos taurus) by Chr. Hansen. The food enzyme is intended to be used in milk processing for cheese production and in milk processing for the production of fermented milk products. As no concerns arise from the animal source of the food enzyme, from its manufacture, and based on the history of safe use and consumption, the Panel considered that toxicological data were unnecessary and an estimation of dietary exposure was not required. A search for the similarity of the amino acid sequences of the two proteins (chymosin and pepsin A) to those of known allergens was made and one match with pig pepsin, a respiratory allergen, was found. The Panel considered that, under the intended conditions of use, the risk of allergic reactions upon dietary exposure cannot be excluded, but the likelihood is 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.

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微資訊！歐盟評估牛犢和奶牛皺胃中凝乳酶和胃蛋白酶A的安全性

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