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Toxicological Workingpaper 80th JECFA - Chemical and Technical Assessment (CTA), 2015 © FAO 2015 MIXED -GLUCANASE, CELLULASE AND XYLANASE FROM RASAMSONIA EMERSONII Chemical and Technical Assessment (CTA) Prepared by Jannavi R. Srinivasan, Ph. D., and reviewed by Inge Meyland 1. Summary This Chemical and Technical Assessment summarizes data and information on the mixed - glucanase, cellulase, and xylanase enzyme preparation submitted to JECFA by DSM Food Specialties (DSM, 2015). This document also discusses published information relevant to - glucanase, cellulase, xylanase, and R. emersonii, the production organism. This document uses the following expressions: “-glucanase”, “cellulase” and “xylanase” to refer to the enzymes and their amino acid sequence, and “mixed -glucanase, cellulase and xylanase enzyme preparation” to refer to the preparation formulated for commercial use. -glucanase is an enzyme that catalyses the hydrolysis of 1,4-bonds in -D-glucans that contain 1,3- bonds. Cellulase is an enzyme that catalyses the endohydrolysis of 1,4--D-glucosidic bonds in cellulose, lichenin and cereal -D-glucans and the hydrolysis of 1,4-linkages in -D-glucans that also has 1,3-linkages. Xylanase is an enzyme that catalyses the hydrolysis of 1,4--D-xylosidic bonds in xylans. The mixed -glucanase, cellulase, and xylanase enzyme preparation is used as a processing aid in brewing, grain processing and in the production of potable alcohol at up to 25.5 milligrams of Total Organic Solids per kilogram of raw material (mg TOS/kg RM). The mixed glucanase, cellulase and xylanase enzyme preparation is manufactured by a submerged fed-batch pure culture fermentation of a pure culture of R. emersonii carrying the glucanase, cellulase, and xylanase genes. R. emersonii is a non-pathogenic microorganism with a history of use in commercial food enzyme production. Tests have been performed to demonstrate that the R. emersonii production strain is nontoxigenic; it does not produce toxins or antibiotics under conditions used for enzyme production. Authorities in the U. S. (NIH, 1998), Germany (Germany, 2013) Switzerland (Switzerland, 2004) and Netherlands (Netherlands, 2011) consider R. emersonii to be a Risk Group 1 microorganism. It is not listed as a pathogen in Belgium (Belgium, 2010). The production strain, R. emersonii, DS28601, is from the original parent wild-type strain R. emersonii, obtained from an external source. DS28601 has been identified by the Centraal Bureau voor Schimmelcultures (CBS), Baarn, The Netherlands as Rasamsonia emersonii (CBS, 1988). The glucanase, cellulase, and xylanase enzymes are secreted to the fermentation broth and are subsequently purified and concentrated. The final enzyme product is standardized with glycerol, and stabilized with Sodium Benzoate, to desired activity. The glucanase, cellulase, and xylanase enzyme preparation complies with the General Specifications and Considerations for Enzyme Preparations Used in Food Processing (FAO/WHO, 2006). Mixed β-Glucanase, Cellulase And Xylanase From Rasamsonia Emersonii (CTA) 2015 - Page (1) of (8) © FAO 2015 β-Glucanase, xylanase and cellulase from R. emersonii have been found in food, and there are no indications for allergic reactions due to their ingestion. Two β-glucanases, a xylanase and a cellulase from R. emersonii have been evaluated for potential allergenicity using the bioinformatics criteria recommended by FAO/WHO (2001) and Codex (2009). 2. Description Light brown to dark brown liquid. 3. Method of Manufacture 3.1 R. emersonii R. emersonii has been taxonomically identified to be from the genus Rasamsonia by the Dutch culture collection, the Centraalbureau voor Schimmelcultures (CBS, Utrecht, the Netherlands) in 1964. R. emersonii is a filamentous eukaryotic fungus. It can reproduce by both asexual and sexual processes; it neither sporulates nor does it produce acid or base. R. emersonii has been isolated from hot environments such as compost, but also from soil and outdoor air (Houbraken, 2012) (Harrington, 1979). The full genome of R emersonii CBS393.64 has been sequenced (Germany, 2013). The CBS393.64 strain has been isolated in 1961 from a compost heap in Italy (Stolk, 1965), and has been deposited in the culture collection of the Centraalbureau voor Schimmelcultures; it is capable of growing at pH 3.5-5.5, and at 45-50°C. R. emersonii is also found in the literature as Penicillium emersonii or Geosmithia emersonii. It was recently renamed from Talaromyces emersonii to Rasamsonia emersonii based on genetic analyses (Houbraken, 2012). The taxonomy of R. emersonii is described as follows: Kingdom: Fungi Division: Ascomycota Sub-division: Pezizomycotina Class: Euriotomycetes Order: Eurotiales Family: Tricocomaceae Genus: Rasamsonia Section: Emersonii Species: Rasamsonia emersonii R. emersonii has been classified as a Risk Group 1 microorganism (i.e., not associated with disease in healthy adult humans) by the U.S. National Institutes of Health. It has also been classified as a Risk Group 1 microorganism in the German Federal Office of Consumer Protection and Food Safety (BVL), by the Dutch Commission on Genetic Modification, and in the Swiss Agency for the Environment, Forests and Landscape, SAEF, lists. R. emersonii is a non-pathogenic microbe with a history of use in food enzyme manufacture. R. emersonii is not on the list of pathogens on the Belgian Biosafety Server. Strains of R. emersonii that have been deposited in DSMZ (Germany, 2014) Culture Collections are classified as Biosafety Level 1. Additionally, according to EU Directive 2000/54/EC of the European Parliament and of the Council of 18 September 2000 on the protection of workers from risks related to exposure to biological agents at work (EU, 2000). R. emersonii does not appear on the list of pathogens in Annex III of the Directive. Mixed β-Glucanase, Cellulase And Xylanase From Rasamsonia Emersonii (CTA) 2015 - Page 2 of (8) © FAO 2015 R. emersonii has been described in the literature as a safe source of food-processing enzymes (Belitz, 2008, Fraatz, M. A., 2014). In 2014, the United States Food and Drug Administration (US- FDA) did not question the conclusion that mixed glucanase, cellulase, and xylanase enzyme preparation from R. emersonii strain is Generally Recognized As Safe (GRAS) under the intended conditions of use (GRAS Notice (GRN) 479). 3.2 R. emersonii Production Strain The R. emersonii production strain is identified as DS28601. This production strain has been tested to be genetically stable under laboratory conditions with no significant degeneration in yield or appearance of morphological variants. DS28601 is an improvement of the wild type R. emersonii strain for increased production of glucanase, cellulase, and xylanase; the glucanase, cellulase, and xylanase preparation from R. emersonii has been on the market since 1985. Unpublished data indicate that the production strain does not produce mycotoxins under large-scale fermentation conditions. 3.3 Fermentation, Recovery, and Formulation glucanase, cellulase, and xylanase are produced by a controlled aerobic submerged fed-batch pure culture fermentation of a pure culture of R. emersonii. The equipment to produce glucanase, cellulase, and xylanase from R. emersonii is carefully designed, constructed, operated, cleaned, and maintained to prevent contamination by foreign microorganisms. Measures are in place during the various fermentation steps for physical and chemical quality control; microbiological analyses are also routinely done to ensure absence of foreign microorganisms. Periodic samples are removed to test for enzyme generating ability. The fermentation broth carrying the liquid enzyme is separated from the biomass that contains the production organism and spent fermentation media, by several filtration steps (polish and germ reduction). The liquid filtrate containing the enzyme is then concentrated by ultrafiltration, to remove low molecular weight compounds. 40-45% glycerol is added to the polished liquid enzyme concentrate, to standardize to desired activity. Sodium benzoate is added as a stabilizing agent, and the liquid enzyme preparation is filtered again prior to packaging. The glucanase, cellulase, and xylanase enzyme preparation conforms to the General specifications for enzyme preparations used in food processing (JECFA, 2006), and the enzyme preparation is tested to be free from the production organism. 4. Characterization 4.1 Beta-glucanase -glucanase catalyses the hydrolysis of (1→3) - or (1→4) linkages in β-D-glucans when the glucose residue whose reducing group is involved in the linkage to be hydrolysed is itself substituted at C-3. The Chemical Abstract Service Registry Number (CAS No.) of -glucanase is CAS No. 62213-14- 3. -glucanase is classified by the Enzyme Commission of the International Union of Biochemistry and Molecular Biology (IUBMB, online edition) as follows: Accepted name: endo-1,3(4)--glucanase Other names(s): endo-1,3-β-D-glucanase; laminarinase; laminaranase; β-1,3-glucanase; β-1,3-1,4-glucanase; endo-1,3-β-glucanase; endo-β-1,3(4)-glucanase; Mixed β-Glucanase, Cellulase And Xylanase From Rasamsonia Emersonii (CTA) 2015 - Page 3 of (8) © FAO 2015 endo-β-1,3-1,4-glucanase; endo-β-(1→3)-D-glucanase; endo-1,3-1,4-β- D-glucanase; endo-β-(1-3)-D-glucanase; endo-β-1,3-glucanase IV; endo-1,3-β-D-glucanase; 1,3-(1,3;1,4)-β-D-glucan 3(4)- glucanohydrolase Reaction: Endohydrolysis of (1→3)- or (1→4)-linkages in β-D-glucans when the glucose residue whose reducing group is involved in the linkage to be hydrolysed
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