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

Summary

Scientists evaluated the safety of an enzyme called AMP deaminase used in food manufacturing, particularly for processing yeast and mushroom extracts. The enzyme is produced from bacteria and tests showed it does not cause genetic damage or harmful effects even at high doses. The actual exposure from eating foods made with this enzyme is extremely small, making it safe for consumer use in the approved applications.

Background

AMP deaminase is a food enzyme produced from Streptomyces murinus strain AE-DNTS intended for use in food manufacturing. A previous EFSA evaluation could not conclude on safety due to data gaps regarding enzyme batch characterization and toxicological study representativeness.

Objective

To complete the safety evaluation of AMP deaminase by assessing new data provided by the applicant regarding enzyme batch characterization, genotoxicity testing, and toxicological studies that were previously not evaluated.

Results

Mean TOS of commercial batches was 7% with enzyme activity/TOS ratio of 2,124,000 U/mg TOS. Genotoxicity tests showed no safety concerns. NOAEL identified at 275 mg TOS/kg bw per day. Dietary exposure estimated at up to 0.001 mg TOS/kg bw per day, resulting in a margin of exposure of at least 275,000.

Conclusion

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 yeast processing and mushroom extract production.
  • Published in:EFSA Journal,
  • Study Type:Regulatory Safety Assessment,
  • Source: PMID: 41234599, DOI: 10.2903/j.efsa.2025.9722
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