{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,8]],"date-time":"2026-07-08T12:17:21Z","timestamp":1783513041290,"version":"3.55.0"},"reference-count":16,"publisher":"Wiley","issue":"12","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["EFS2","EFSA Journal"],"published-print":{"date-parts":[[2022,12]]},"abstract":"<jats:p>Abstract The food enzyme pectin lyase ((1\u20104)\u20106\u2010O\u2010methyl\u2010\u03b1\u2010D\u2010galacturonan lyase; EC 4.2.2.10) is produced with the genetically modified Trichoderma reesei strain RF6199 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme is considered free from viable cells of the production organism and its DNA. It is intended to be used in six manufacturing processes: fruit and vegetable processing for juice production, fruit and vegetable processing for fruit brandies, fruit and vegetable processing for products other than juices, wine and wine vinegar production, refined and unrefined sugar production and coffee bean demucilation. Foods obtained from fruit processing for fruit brandies and coffee bean demucilation, as well as refined sugars, were excluded from dietary exposure estimation. For the remaining four processes, dietary exposure to the food enzyme\u2013total organic solids (TOS) was estimated to be up to 0.2\u00a0mg 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\u00a0identified a no observed adverse effect level of 1,000\u00a0mg 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 5,000. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel\u00a0considered that, under the intended conditions of use, the risk of allergic reactions by dietary exposure cannot be excluded, but the likelihood of such reactions is low. Based on the data provided, the Panel\u00a0concluded that this food enzyme does not give rise to safety concerns, under the intended conditions of use.<\/jats:p>","DOI":"10.2903\/j.efsa.2022.7675","type":"journal-article","created":{"date-parts":[[2022,12,8]],"date-time":"2022-12-08T10:50:33Z","timestamp":1670496633000},"source":"Crossref","is-referenced-by-count":2,"title":["Safety evaluation of the food enzyme pectin lyase from the genetically modified Trichoderma reesei strain RF6199"],"prefix":"10.2903","volume":"20","author":[{"name":"EFSA Panel\u00a0on Food Contact Materials, Enzymes and Processing Aids (CEP)","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Claude","family":"Lambr\u00e9","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jos\u00e9 Manuel","family":"Barat 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