Safety evaluation of the food enzyme peroxidase obtained from soybean (Glycine max) hulls

Abstract

The food enzyme considered in this opinion is a peroxidase (hydrogen-peroxide oxidoreductase; EC 1.11.1.7) obtained from hulls of soybeans (Glycine max) by the company Kerry Ingredients & Flavours. The compositional data provided were considered sufficient. The manufacturing process did not raise safety concerns. The enzyme is intended to be used in baking processes. Based on the maximum recommended use level, dietary exposure to the food enzyme total organic solids (TOS) was estimated on the basis of individual data from the EFSA Comprehensive European Food Consumption Database. This exposure estimate is lower than the exposure to the fraction of soybean comparable to the food enzyme TOS resulting from the consumption of whole soybean-derived foods by roughly an order of magnitude. As the food enzyme is derived from edible parts of soybean, in line with the requirements of the guidance document on food enzyme assessment, the Panel concluded that the provision of toxicological data was unnecessary. The potential allergenicity was evaluated by searching for similarity between the amino acid sequence of soybean peroxidase retrieved from the database Uniprot and the sequences of known food allergens; no match was found. Peroxidase from soybean hulls is not listed as an allergen in allergen databases. However, several soybean-and soybean hull proteins are known to be respiratory or food allergens. Based on the origin of the food enzyme from edible parts of soybean, the enzyme manufacturing process, the compositional and biochemical data provided, and the dietary exposure assessment, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use. However, the Panel noted that this food enzyme may contain allergenic soybean proteins, thus, adverse reactions in susceptible soybean-allergic individuals cannot be ruled out. Acknowledgements: The Panel wishes to thank Zolt an Div eki for the support provided to this scientific output.

Ion-Mobility Quadrupole Time-of-Flight Mass Spectrometry: A Novel Technique Applied to Migration of Nonintentionally Added Substances from Polyethylene Films Intended for Use as Food Packaging

“…Finally, the compound 11-eicosenamide, (11 Z ) (compound 35 ), detected in sample PE12, was confirmed by retention time and spectrum match. Due to it having a similar structure, it is reasonable to think that this compound may be derived from oleamide …”

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Novel foods, food enzymes, and food additives derived from food by-products of plant or animal origin: principles and overview of the EFSA safety assessment

“…Soybean hulls used for the extraction of the FE peroxidase were regularly controlled for contaminants (i.e., heavy metals, pesticides, and mycotoxins), as shown in the certificate of analysis provided for a batch of soybean hulls. The source of the FE was, therefore, considered safe for consumption ( 62 ).…”

“…For instance, no hazards were introduced during the production of animal-derived FE rennet, which has been used in the production of cheese for centuries; therefore, the need for toxicological testing was waived. Both requirements were met in the case of the plant-derived enzymes L-Ascorbate oxidase from the fruit peel of Cucurbita pepo and Cucurbita moschata (squash, pumpkins) and for the peroxidase from Glycine max (soybean) hulls ( 62 , 66 ).…”

“…Generally, allergens from the source (i.e., cardoon and soybean) can remain in the FE and represent a risk for allergic reactions in individuals allergic to such source. In the case of the peroxidase extracted from soybean hulls ( 62 ), it is considered that soybean proteins may be carried over in the FE, which could determine adverse reactions in soybean-allergic individuals. In addition, the FE is formulated with wheat, which can cause gluten intolerance and food and respiratory allergies in gluten-intolerant and wheat-allergic consumers.…”