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      Safety evaluation of the food enzyme maltogenic α‐amylase from the genetically modified Saccharomyces cerevisiae strain LALL‐MA

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          Abstract

          The food enzyme maltogenic α‐amylase (4‐α‐ d‐glucan α‐maltohydrolase; EC 3.2.1.133) is produced with the genetically modified Saccharomyces cerevisiae strain LALLMA by Lallemand Baking Solutions. 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. The food enzyme is intended to be used in baking processes. Based on the maximum use level recommended for the baking processes and individual data from the EFSA Comprehensive European Food Consumption Database, dietary exposure was estimated to be up to 0.059 mg total organic solids ( TOS)/kg body weight per day in European populations. As the production strain of S. cerevisiae meets the requirements for a Qualified Presumption of Safety ( QPS) approach, no toxicological data are required. Similarity of the amino acid sequence of the food enzyme to those of known allergens was searched and six 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 for this to occur is considered to be 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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          Most cited references23

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          Guidance of the Scientific Committee on Transparency in the Scientific Aspects of Risk Assessments carried out by EFSA. Part 2: General Principles

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            Opinion of the Scientific Committee related to Uncertainties in Dietary Exposure Assessment

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                Author and article information

                Contributors
                FIP@efsa.europa.eu
                Journal
                EFSA J
                EFSA J
                10.1002/(ISSN)1831-4732
                EFS2
                EFSA Journal
                John Wiley and Sons Inc. (Hoboken )
                1831-4732
                19 February 2021
                February 2021
                : 19
                : 2 ( doiID: 10.1002/efs2.v19.2 )
                : e06434
                Author notes
                [*] [* ] Correspondence: FIP@ 123456efsa.europa.eu
                [†]

                Deceased

                Article
                EFS26434
                10.2903/j.efsa.2021.6434
                7893533
                298626a8-2676-428b-aa27-96fa0d10a785
                © 2021 European Food Safety Authority. EFSA Journal published by John Wiley and Sons Ltd on behalf of European Food Safety Authority.

                This is an open access article under the terms of the http://creativecommons.org/licenses/by-nd/4.0/ License, which permits use and distribution in any medium, provided the original work is properly cited and no modifications or adaptations are made.

                History
                Page count
                Figures: 0, Tables: 5, Pages: 14, Words: 5793
                Categories
                Scientific Opinion
                Scientific Opinion
                Custom metadata
                2.0
                February 2021
                Converter:WILEY_ML3GV2_TO_JATSPMC version:5.9.7 mode:remove_FC converted:19.02.2021

                food enzyme,glucan 1,4‐α‐maltohydrolase,4‐α‐d‐glucan α‐maltohydrolase,ec 3.2.1.133,maltogenic α‐amylase,saccharomyces cerevisiae,genetically modified microorganism

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