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Updated safety evaluation of the food enzyme AMP deaminase from the non‐genetically modified Streptomyces murinus strain AE‐DNTS

Summary

This study evaluated the safety of an enzyme called AMP deaminase that is used in food processing, particularly for making yeast products and mushroom extracts. Researchers tested the enzyme for genetic damage and toxicity using laboratory studies. The results showed the enzyme is safe for use in food manufacturing at the recommended levels, with a very large safety margin between the amounts used in food and amounts that might cause harm.

Background

AMP deaminase is a food enzyme produced from non-genetically modified Streptomyces murinus strain AE-DNTS by Amano Enzyme Inc. A previous safety evaluation was inconclusive due to uncertainties in characterization of food enzyme batches. This updated assessment addresses the identified data gaps.

Objective

To complete the safety evaluation of AMP deaminase enzyme using new characterization data and toxicological studies to determine if the enzyme is safe for use in food manufacturing processes including yeast processing and mushroom extract production.

Results

The enzyme did not induce gene mutations or chromosomal aberrations. The 90-day toxicity study identified a NOAEL of 275 mg TOS/kg body weight per day. Estimated dietary exposure was up to 0.001 mg TOS/kg body weight per day, resulting in a margin of exposure of at least 275,000.

Conclusion

The Panel concludes that AMP deaminase from non-genetically modified Streptomyces murinus strain AE-DNTS does not give rise to safety concerns under the intended conditions of use in food manufacturing processes.
  • Published in:EFSA Journal,
  • Study Type:Safety Evaluation,
  • Source: PMID: 41234599, DOI: 10.2903/j.efsa.2025.9722
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