{"id":124037,"date":"2025-05-19T16:31:37","date_gmt":"2025-05-19T15:31:37","guid":{"rendered":"https:\/\/helloproject.es\/vigilancia\/safety-evaluation-of-the-food-enzyme-4%e2%80%90%ce%b1%e2%80%90glucanotransferase-from-the-genetically-modified-bacillus-amyloliquefaciens-strain-mas-autoridad-europea-de-seguridad-alimentaria-subvenc\/"},"modified":"2025-05-19T16:31:37","modified_gmt":"2025-05-19T15:31:37","slug":"safety-evaluation-of-the-food-enzyme-4%e2%80%90%ce%b1%e2%80%90glucanotransferase-from-the-genetically-modified-bacillus-amyloliquefaciens-strain-mas-autoridad-europea-de-seguridad-alimentaria-subvenc","status":"publish","type":"post","link":"https:\/\/helloproject.es\/vigilancia\/safety-evaluation-of-the-food-enzyme-4%e2%80%90%ce%b1%e2%80%90glucanotransferase-from-the-genetically-modified-bacillus-amyloliquefaciens-strain-mas-autoridad-europea-de-seguridad-alimentaria-subvenc\/","title":{"rendered":"Safety evaluation of the food enzyme 4\u2010\u03b1\u2010glucanotransferase from the genetically modified Bacillus amyloliquefaciens strain MAS AUTORIDAD EUROPEA DE SEGURIDAD ALIMENTARIA: SUBVENCIONES\/NOTICIAS\/ADQUISCIONES"},"content":{"rendered":"<p>The food enzyme 4\u2010\u03b1\u2010glucanotransferase (1,4\u2010\u03b1\u2010d\u2010glucan:1,4\u2010\u03b1\u2010d\u2010glucan 4\u2010\u03b1\u2010d\u2010glycosyltransferase; EC2.4.1.25) is produced with the genetically modified<em> Bacillus amyloliquefaciens <\/em>strain MAS by Koninklijke Cooperatie Avebe U.A. The production strain contains multiple copies of known antimicrobial resistance genes. However, based on the absence of viable cells and DNA from the production organism in the food enzyme, this is not considered to be a risk. The food enzyme is intended to be used in the production of enzymatically treated starch. Dietary exposure to the food enzyme total organic solids (TOS) was estimated to be up to 0.012 mg TOS\/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by means of a repeated dose 90\u2010day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 1000 mg TOS\/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure, resulted in a margin of exposure of at least 83,333. A search for homology of the amino acid sequence of the 4\u2010\u03b1\u2010glucanotransferase to known allergens was made and no match was found. The Panel considered that a risk of allergic reactions upon dietary exposure cannot be excluded, but that 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.<\/p>","protected":false},"excerpt":{"rendered":"<p>The food enzyme 4\u2010\u03b1\u2010glucanotransferase (1,4\u2010\u03b1\u2010d\u2010glucan:1,4\u2010\u03b1\u2010d\u2010glucan 4\u2010\u03b1\u2010d\u2010glycosyltransferase; EC2.4.1.25) is produced with the genetically modified Bacillus amyloliquefaciens strain MAS by Koninklijke Cooperatie Avebe U.A. The production strain contains multiple copies of known antimicrobial resistance genes. However, based on the absence of viable cells and DNA from the production organism in the food enzyme, this is not considered [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[8,5,6],"tags":[],"class_list":["post-124037","post","type-post","status-publish","format-standard","hentry","category-ayudas-y-subvenciones","category-noticias","category-publicaciones"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v20.9 (Yoast SEO v27.7) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Safety evaluation of the food enzyme 4\u2010\u03b1\u2010glucanotransferase from the genetically modified Bacillus amyloliquefaciens strain MAS AUTORIDAD EUROPEA DE SEGURIDAD ALIMENTARIA: SUBVENCIONES\/NOTICIAS\/ADQUISCIONES - bip4ex<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/helloproject.es\/vigilancia\/safety-evaluation-of-the-food-enzyme-4\u2010\u03b1\u2010glucanotransferase-from-the-genetically-modified-bacillus-amyloliquefaciens-strain-mas-autoridad-europea-de-seguridad-alimentaria-subvenc\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Safety evaluation of the food enzyme 4\u2010\u03b1\u2010glucanotransferase from the genetically modified Bacillus amyloliquefaciens strain MAS AUTORIDAD EUROPEA DE SEGURIDAD ALIMENTARIA: SUBVENCIONES\/NOTICIAS\/ADQUISCIONES\" \/>\n<meta property=\"og:description\" content=\"The food enzyme 4\u2010\u03b1\u2010glucanotransferase (1,4\u2010\u03b1\u2010d\u2010glucan:1,4\u2010\u03b1\u2010d\u2010glucan 4\u2010\u03b1\u2010d\u2010glycosyltransferase; EC2.4.1.25) is produced with the genetically modified Bacillus amyloliquefaciens strain MAS by Koninklijke Cooperatie Avebe U.A. 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