微资讯！欧盟评估牛犊和奶牛皱胃中凝乳酶和胃蛋白酶A的安全性-产业研究网

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微资讯！欧盟评估牛犊和奶牛皱胃中凝乳酶和胃蛋白酶A的安全性

时间：2023-07-04 12:33:47 来源：食品伙伴网发布者：DN032

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2023年6月30日，欧盟食品安全局就食品酶凝乳酶和胃蛋白酶A（chymosin and pepsin A）的安全性评价发布意见。

据了解，这种食品酶来自牛犊和奶牛的皱胃，旨在用于奶酪生产的牛奶加工和发酵奶制品生产的牛奶加工。

经过评估，专家小组认为，在预期的使用条件下，不能排除通过饮食接触引起的过敏性致敏和诱发反应的风险，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问题。部分原文报道如下：

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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微资讯！欧盟评估牛犊和奶牛皱胃中凝乳酶和胃蛋白酶A的安全性

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