Safety evaluation of the food enzyme glucan 1,4‐α‐maltohydrolase from the genetically modified Trichoderma reesei strain DP‐Nyn90

The food enzyme glucan 1,4‐α‐maltohydrolase (4‐α‐D‐glucan α‐maltohydrolase; EC 3.2.1.133) is produced with the genetically modified Trichoderma reesei strain DP‐Nyn90 by Genencor International B.V. The genetic modifications do not give rise to safety concerns. The food enzyme was considered free from viable cells of the production organism and its DNA. The food enzyme is intended to be used in the processing of cereals and other grains for the production of distilled alcohol. Since residual amounts of food enzyme-total organic solids are removed during this food manufacturing process, dietary exposure was not calculated. A search for the homology of the amino acid sequence of the glucan 1,4‐α‐maltohydrolase to known allergens was made and matches with three respiratory allergens were found. However, when used for the production of distilled alcohols, the Panel considered that a risk of allergic reactions upon dietary exposure can be excluded. 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.