Safety evaluation of a lipase expressed in aspergillus oryzae

Greenough, R. J.; Perry, Campbell; Stavnsbjerg, M.

doi:10.1016/0278-6915(95)00102-6

Cited by 14 publications

(5 citation statements)

References 3 publications

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“…In the field of enzyme production, the safety of the three species as production organisms including toxigenicity has been assessed (Barbesgaard et al, 1992;Coenen et al, 1995;van Dijck et al, 2003;Nevalainen et al, 1994;Schuster et al, 2002). Toxicity tests on several enzyme preparations derived from the three species indicate that they are safe for use in their intended applications (Bergman and Broadmeadow, 1997;Broadmeadow et al, 1994;Greenough et al, 1996;Lane et al, 1997;Ye and Fields, 1989). In the United States, a number of enzyme preparations derived from A. niger, A. oryzae, and T. reesei have been granted GRAS status in various food-processing applications based on publicly available information and scientific studies (GRN89; GRN90; GRN113; 21 CFR §184.1250).…”

Section: Resultsmentioning

confidence: 97%

Production of toxic metabolites in Aspergillus niger, Aspergillus oryzae, and Trichoderma reesei: justification of mycotoxin testing in food grade enzyme preparations derived from the three fungi

Blumenthal¹

2004

Regulatory Toxicology and Pharmacology

175

115

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Section: Resultsmentioning

confidence: 97%

Production of toxic metabolites in Aspergillus niger, Aspergillus oryzae, and Trichoderma reesei: justification of mycotoxin testing in food grade enzyme preparations derived from the three fungi

Blumenthal¹

2004

Regulatory Toxicology and Pharmacology

175

115

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“…Note that these have involved, on some occasions, use of appropriately modified assays, since the methods are designed for chemicals rather than proteins but tests are nevertheless carried out, driven largely by regulatory requirements. The results reflect the outcome that would be predicted based on intrinsic properties of enzymes and given appropriate methods of production (Pariza and Foster, 1983;Ashby et al, 1987;Greenough et al, 1991Greenough et al, , 1996Hjortkjaer et al, 1986Hjortkjaer et al, , 1993Pariza and Johnson, 2001;van Dijck et al, 2003;REACH, 2010a,b). Importantly, these tests also ensure that any residual materials from the production fermentation are also free from genotoxic effects.…”

Section: Genotoxicitymentioning

confidence: 95%

Enzymes in cleaning products: An overview of toxicological properties and risk assessment/management

Basketter

Berg

Broekhuizen³

et al. 2012

Regulatory Toxicology and Pharmacology

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“…Lipase Novozym 677 BG was obtained from Novonordisk (Bagsgvaerd, Denmark) with an activity of 40000 lipase units (LU) per gram. According to the Novo datasheet, 1 LU corresponds to the amount of enzyme that releases 1 µmol of titratable butyric acid per minute from tributyrin under the conditions described by Greenhough et al (1996).…”

Section: Productsmentioning

confidence: 99%

Simplified method for the determination of lipolytic activity in low moisture media

Amrani¹,

Fayol²,

Drapron³

et al. 2003

Sci. Aliments

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A new method for the determination of lipolytic activity (LA) in milled products from cereals is described. This method is based on the use of the pHstat titration of free fatty acids (FFA) released by LA after incubating a mixture of defatted wholemeal or milling wheat fraction and olive oil during 72 hours at selected conditions of temperature and activity of water (A w ). The results given by this method have been compared systematically to those given by the time-consuming and classic one of the determination of the LA in low moisture media based upon the FFA determination by gas chromatography (GC) after separation by thin layer chromatography. The two methods have been used under various experimental conditions in order to study the effects of temperature, A w and addition of exogenous lipase in different wheat milled products. For the germ, bran, flour and whole meal fractions at 30°C and A w = 0.8, LA determined by the titration pHstat method was correlated to the values obtained by the GC method (r = 0.99). By pHstat, LA was found equal to 0.054, 0.75, 0.29 and 0.51 µmol.h -1 .g -1 (dm) vs 0.053, 0.79, 0.27 and 0.48 µmol.h -1 .g -1 (dm) by GC for the flour, bran, germ and wholemeal fraction respectively. When experimental conditions were modified, LA determined by pHstat was correlated with LA obtained by GC either when A w was varied for the bran fraction between 0.17 and 0.87 or temperature between 30 and 40°C (r = 0.95) or after addition of exogenous lipase to wheat flour (r = 0.97). This less time-consuming method for the determination of LA may be of a great interest to improve the storage conditions of cereal milled products as well as to estimate the efficiency of heat treatments on the denaturation of endogenous lipase in these products.

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Safety evaluation of a lipase expressed in aspergillus oryzae

Cited by 14 publications

References 3 publications

Production of toxic metabolites in Aspergillus niger, Aspergillus oryzae, and Trichoderma reesei: justification of mycotoxin testing in food grade enzyme preparations derived from the three fungi

Production of toxic metabolites in Aspergillus niger, Aspergillus oryzae, and Trichoderma reesei: justification of mycotoxin testing in food grade enzyme preparations derived from the three fungi

Enzymes in cleaning products: An overview of toxicological properties and risk assessment/management

Simplified method for the determination of lipolytic activity in low moisture media

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