Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified Saccharomyces cerevisiae strain LALL-LI

The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) is produced with the genetically modified Saccharomyces cerevisiae strain LALL-LI by Lallemand Inc. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism, but not from recombinant DNA. It is intended to be used in baking processes. Dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 0.42 mg TOS/kg body weight per day in European populations. The production strain of the food enzyme fulfils the requirements for the qualified presumption of safety (QPS) approach to safety assessment. Therefore, the Panel considered that toxicological tests are not needed for the assessment of this food enzyme. 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 considered that, under the intended conditions of use, the risk of allergic reactions by dietary exposure cannot be excluded, but the likelihood is low. 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.

Automated summary

The food enzyme triacylglycerol lipase, produced with genetically modified yeast strain LALL-LI, is considered safe for consumption. Although it contains recombinant DNA, the genetic modifications do not raise safety concerns. The enzyme, intended for use in baking, carries a low risk of allergic reactions. Under the recommended conditions of use, the enzyme is not expected to pose any safety concerns.