Rw. Lane et al., SAFETY EVALUATION OF TANNASE ENZYME PREPARATION DERIVED FROM ASPERGILLUS-ORYZAE, Food and chemical toxicology, 35(2), 1997, pp. 207-212
Tannase is an acylhydrolase enzyme preparation from Aspergillus oryzae
that can be used as a processing aid for the manufacture of cold wate
r-soluble tea beverages. A 91-day oral toxicity study in the rat and a
gene mutation study in Salmonella typhimurium were performed to estab
lish the safety of the enzyme preparation for the consumer. General to
xicity was low, with no adverse effects observed at the highest dose t
ested, 1% in the diet. There was no evidence of mutagenic potential, w
ith or without metabolic activation. These results, together with know
ledge of the production organism and the chemical and microbiological
characterization of the enzyme preparation, indicate that tannase can
be regarded as safe for its intended use in processing tea. (C) 1997 E
lsevier Science Ltd.