Safety evaluation of the food enzyme glucose oxidase from the genetically modified Saccharomyces cerevisiae strain LALL‐GO

Abstract

Abstract The food enzyme glucose oxidase (β‐d‐glucose:oxygen 1‐oxidoreductase; EC 1.1.3.4) is produced with the genetically modified Saccharomyces cerevisiae strain LALL‐GO by Lallemand Inc. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism, but not from recombinant DNA. It is intended to be used in baking processes. Dietary exposure was estimated to be up to 0.233 mg total organic solids/kg body weight per day in European populations. Since the production strain meets the requirements for the Qualified Presumption of Safety approach and no issues of concern arising from the production process of the food enzyme were identified, the Panel considered that no toxicological studies were necessary. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and two matches were found. The Panel considered that, under the intended conditions of use, the risk of allergic reactions upon dietary exposure to this food enzyme cannot be excluded. The glucose oxidase under assessment shows sequence homology with an allergen from almond, which is listed in the Annex II of the Regulation (EU) No 1169/2011. Other than potential allergic reactions, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.

Keywords

• food enzyme
• EC 1.1.3.4
• glucose oxidase
• β‐d‐glucose:oxygen 1‐oxidoreductase
• glucose oxyhydrase
• Saccharomyces cerevisiae