摘要：The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) is produced with the genetically modified Asper

核心提示：2025年1月29日，欧盟食品安全局就一种食品酶三酰甘油脂肪酶（triacylglycerol lipase）的安全性评价发布意见。……（世界食品网-www.shijieshipin.com）

2025年1月29日，欧盟食品安全局就一种食品酶三酰甘油脂肪酶（triacylglycerol lipase）的安全性评价发布意见。
据了解，这种食品酶是由转基因黑曲霉菌株LFS生产的，旨在用于两种食品生产过程。
经过评估，专家小组得出结论，这种食品酶在预期使用条件下不会引起安全问题。部分原文报道如下：
The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) is produced with the genetically modified Aspergillus niger strain LFS by DSM Food Specialties B.V. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did not give rise to safety concerns when used in one food manufacturing process. Subsequently, the applicant has requested to extend its use to include one additional process. In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of two food manufacturing processes. The dietary exposure was calculated to be up to 0.110 mg total organic solids (TOS)/kg body weight (bw) per day in European populations. When combined with the no observed adverse effect level previously reported (1038 mg TOS/kg bw per day, the highest dose tested), the Panel derived a margin of exposure of at least 9436. based on the new data, the revised margin of exposure and the previous evaluation, the Panel concluded that this food enzyme does not give rise to safety concerns under the revised intended conditions of use.

来源：食品世界