{"id":57001,"date":"2025-02-19T12:30:26","date_gmt":"2025-02-19T11:30:26","guid":{"rendered":"https:\/\/helloproject.es\/vigilancia\/safety-evaluation-of-the-food-enzyme-non%e2%80%90reducing-end-%ce%b1%e2%80%90l%e2%80%90arabinofuranosidase-from-the-non%e2%80%90genetically-modified-aspergillus-tubingensis-strain-arf-autoridad-europe\/"},"modified":"2025-02-19T12:30:26","modified_gmt":"2025-02-19T11:30:26","slug":"safety-evaluation-of-the-food-enzyme-non%e2%80%90reducing-end-%ce%b1%e2%80%90l%e2%80%90arabinofuranosidase-from-the-non%e2%80%90genetically-modified-aspergillus-tubingensis-strain-arf-autoridad-europe","status":"publish","type":"post","link":"https:\/\/helloproject.es\/vigilancia\/safety-evaluation-of-the-food-enzyme-non%e2%80%90reducing-end-%ce%b1%e2%80%90l%e2%80%90arabinofuranosidase-from-the-non%e2%80%90genetically-modified-aspergillus-tubingensis-strain-arf-autoridad-europe\/","title":{"rendered":"Safety evaluation of the food enzyme non\u2010reducing end \u03b1\u2010l\u2010arabinofuranosidase from the non\u2010genetically modified Aspergillus tubingensis strain ARF AUTORIDAD EUROPEA DE SEGURIDAD ALIMENTARIA: SUBVENCIONES\/NOTICIAS\/ADQUISCIONES"},"content":{"rendered":"<p>The food enzyme non\u2010reducing end \u03b1\u2010l\u2010arabinofuranosidase (\u03b1\u2010l\u2010arabinofuranoside non\u2010reducing end\u2010\u03b1\u2010l\u2010arabinofuranosidase; EC 3.2.1.55) is produced with the non\u2010genetically modified <em>Aspergillus<\/em> tubingensis strain ARF by DSM Food Specialties B.V. The food enzyme was free from viable cells of the production organism. The food enzyme is intended to be used in five food manufacturing processes. Dietary exposure to the food enzyme\u2013total organic solids (TOS) was estimated to be up to 0.455 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 234 mg TOS\/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure, results in a margin of exposure of at least 514. A search for the homology of the amino acid sequences of the non\u2010reducing end \u03b1\u2010l\u2010arabinofuranosidase to known allergens was made and no match was found. The Panel considered that a risk of allergic reactions upon dietary exposure to the food enzyme 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.<\/p>","protected":false},"excerpt":{"rendered":"<p>The food enzyme non\u2010reducing end \u03b1\u2010l\u2010arabinofuranosidase (\u03b1\u2010l\u2010arabinofuranoside non\u2010reducing end\u2010\u03b1\u2010l\u2010arabinofuranosidase; EC 3.2.1.55) is produced with the non\u2010genetically modified Aspergillus tubingensis strain ARF by DSM Food Specialties B.V. The food enzyme was free from viable cells of the production organism. The food enzyme is intended to be used in five food manufacturing processes. Dietary exposure to the [&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-57001","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 v27.5) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Safety evaluation of the food enzyme non\u2010reducing end \u03b1\u2010l\u2010arabinofuranosidase from the non\u2010genetically modified Aspergillus tubingensis strain ARF 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-non\u2010reducing-end-\u03b1\u2010l\u2010arabinofuranosidase-from-the-non\u2010genetically-modified-aspergillus-tubingensis-strain-arf-autoridad-europe\/\" \/>\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 non\u2010reducing end \u03b1\u2010l\u2010arabinofuranosidase from the non\u2010genetically modified Aspergillus tubingensis strain ARF AUTORIDAD EUROPEA DE SEGURIDAD ALIMENTARIA: SUBVENCIONES\/NOTICIAS\/ADQUISCIONES\" \/>\n<meta property=\"og:description\" content=\"The food enzyme non\u2010reducing end \u03b1\u2010l\u2010arabinofuranosidase (\u03b1\u2010l\u2010arabinofuranoside non\u2010reducing end\u2010\u03b1\u2010l\u2010arabinofuranosidase; EC 3.2.1.55) is produced with the non\u2010genetically modified Aspergillus tubingensis strain ARF by DSM Food Specialties B.V. The food enzyme was free from viable cells of the production organism. The food enzyme is intended to be used in five food manufacturing processes. Dietary exposure to the [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/helloproject.es\/vigilancia\/safety-evaluation-of-the-food-enzyme-non\u2010reducing-end-\u03b1\u2010l\u2010arabinofuranosidase-from-the-non\u2010genetically-modified-aspergillus-tubingensis-strain-arf-autoridad-europe\/\" \/>\n<meta property=\"og:site_name\" content=\"bip4ex\" \/>\n<meta property=\"article:published_time\" content=\"2025-02-19T11:30:26+00:00\" \/>\n<meta name=\"author\" content=\"Luis Miguel Mej\u00edas Ramos\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Luis Miguel Mej\u00edas Ramos\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuto\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/helloproject.es\\\/vigilancia\\\/safety-evaluation-of-the-food-enzyme-non%e2%80%90reducing-end-%ce%b1%e2%80%90l%e2%80%90arabinofuranosidase-from-the-non%e2%80%90genetically-modified-aspergillus-tubingensis-strain-arf-autoridad-europe\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/helloproject.es\\\/vigilancia\\\/safety-evaluation-of-the-food-enzyme-non%e2%80%90reducing-end-%ce%b1%e2%80%90l%e2%80%90arabinofuranosidase-from-the-non%e2%80%90genetically-modified-aspergillus-tubingensis-strain-arf-autoridad-europe\\\/\"},\"author\":{\"name\":\"Luis Miguel Mej\u00edas Ramos\",\"@id\":\"https:\\\/\\\/helloproject.es\\\/vigilancia\\\/#\\\/schema\\\/person\\\/3767b0619d59a11570372c821f8619ca\"},\"headline\":\"Safety evaluation of the food enzyme non\u2010reducing end \u03b1\u2010l\u2010arabinofuranosidase from the non\u2010genetically modified Aspergillus tubingensis strain ARF AUTORIDAD EUROPEA DE SEGURIDAD ALIMENTARIA: SUBVENCIONES\\\/NOTICIAS\\\/ADQUISCIONES\",\"datePublished\":\"2025-02-19T11:30:26+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/helloproject.es\\\/vigilancia\\\/safety-evaluation-of-the-food-enzyme-non%e2%80%90reducing-end-%ce%b1%e2%80%90l%e2%80%90arabinofuranosidase-from-the-non%e2%80%90genetically-modified-aspergillus-tubingensis-strain-arf-autoridad-europe\\\/\"},\"wordCount\":251,\"publisher\":{\"@id\":\"https:\\\/\\\/helloproject.es\\\/vigilancia\\\/#organization\"},\"articleSection\":[\"Ayudas y Subvenciones\",\"Noticias\",\"Publicaciones\"],\"inLanguage\":\"es\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/helloproject.es\\\/vigilancia\\\/safety-evaluation-of-the-food-enzyme-non%e2%80%90reducing-end-%ce%b1%e2%80%90l%e2%80%90arabinofuranosidase-from-the-non%e2%80%90genetically-modified-aspergillus-tubingensis-strain-arf-autoridad-europe\\\/\",\"url\":\"https:\\\/\\\/helloproject.es\\\/vigilancia\\\/safety-evaluation-of-the-food-enzyme-non%e2%80%90reducing-end-%ce%b1%e2%80%90l%e2%80%90arabinofuranosidase-from-the-non%e2%80%90genetically-modified-aspergillus-tubingensis-strain-arf-autoridad-europe\\\/\",\"name\":\"Safety evaluation of the food enzyme non\u2010reducing end \u03b1\u2010l\u2010arabinofuranosidase from the non\u2010genetically modified Aspergillus tubingensis strain ARF AUTORIDAD EUROPEA DE SEGURIDAD ALIMENTARIA: SUBVENCIONES\\\/NOTICIAS\\\/ADQUISCIONES - 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