Scientific Opinion on the safety of the change in the production method of L-glutamic acid (E620), monosodium L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium L-glutamate (E624) and magnesium di-L-glutamate (E625)
The Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion evaluating the safety of the change in the production method for the production of L-glutamic acid (E620), monosodium - L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-...
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| Format: | Article |
| Language: | English |
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Wiley
2015-01-01
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| Series: | EFSA Journal |
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| Online Access: | http://www.efsa.europa.eu/en/efsajournal/doc/3981.pdf |
| _version_ | 1818573626640695296 |
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| author | EFSA Panel on Food Additives and Nutrient Sources added to food (ANS) |
| author_facet | EFSA Panel on Food Additives and Nutrient Sources added to food (ANS) |
| author_sort | EFSA Panel on Food Additives and Nutrient Sources added to food (ANS) |
| collection | DOAJ |
| description | The Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion evaluating the safety of the change in the production method for the production of L-glutamic acid (E620), monosodium - L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium L-glutamate (E624) and magnesium di-L-glutamate (E625). The L-glutamic acid is produced by the genetically modified Corynebacterium glutamicum EA-12 strain. The recipient strain Corynebacterium glutamicum strain2256 has been recommended for Qualified Presumption of Safety (QPS) status. No antibiotic resistance genes were left in the genome and neither the production strain nor its recombinant DNA were detected in the final product. The Panel considered there were no safety concerns for consumers from the genetic modification. The proposed uses or use levels of L-glutamic acid and its salt derivatives produced with the current strain and the new genetically modified microorganism (GMM) strain will be identical and thus the Panel considered that the exposure to the food additive will remain unaffected. Provided that the L-glutamic acid and its salts both produced with the current strain and with the GMM strain are equal in the specifications and physicochemical characteristics, the biological and toxicological data for the L-glutamic acid and its salts produced with the current strain are considered by the Panel to support the safety of the food additives produced with the GMM strain. The Panel concluded that there are no safety concerns from the change in the production method of the food additives L-glutamic acid (E620), monosodium L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium L-glutamate (E624) and magnesium di-L-glutamate (E625) meeting their existing specifications. |
| first_indexed | 2024-12-15T00:13:51Z |
| format | Article |
| id | doaj.art-f8109debed134b9f973a58d2b7029717 |
| institution | Directory Open Access Journal |
| issn | 1831-4732 |
| language | English |
| last_indexed | 2024-12-15T00:13:51Z |
| publishDate | 2015-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | EFSA Journal |
| spelling | doaj.art-f8109debed134b9f973a58d2b70297172022-12-21T22:42:29ZengWileyEFSA Journal1831-47322015-01-0113110.2903/j.efsa.2015.3981EFSA Journal 2015;13(1):3981Scientific Opinion on the safety of the change in the production method of L-glutamic acid (E620), monosodium L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium L-glutamate (E624) and magnesium di-L-glutamate (E625)EFSA Panel on Food Additives and Nutrient Sources added to food (ANS)The Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion evaluating the safety of the change in the production method for the production of L-glutamic acid (E620), monosodium - L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium L-glutamate (E624) and magnesium di-L-glutamate (E625). The L-glutamic acid is produced by the genetically modified Corynebacterium glutamicum EA-12 strain. The recipient strain Corynebacterium glutamicum strain2256 has been recommended for Qualified Presumption of Safety (QPS) status. No antibiotic resistance genes were left in the genome and neither the production strain nor its recombinant DNA were detected in the final product. The Panel considered there were no safety concerns for consumers from the genetic modification. The proposed uses or use levels of L-glutamic acid and its salt derivatives produced with the current strain and the new genetically modified microorganism (GMM) strain will be identical and thus the Panel considered that the exposure to the food additive will remain unaffected. Provided that the L-glutamic acid and its salts both produced with the current strain and with the GMM strain are equal in the specifications and physicochemical characteristics, the biological and toxicological data for the L-glutamic acid and its salts produced with the current strain are considered by the Panel to support the safety of the food additives produced with the GMM strain. The Panel concluded that there are no safety concerns from the change in the production method of the food additives L-glutamic acid (E620), monosodium L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium L-glutamate (E624) and magnesium di-L-glutamate (E625) meeting their existing specifications.http://www.efsa.europa.eu/en/efsajournal/doc/3981.pdfFood additiveL-Glutamic acidE620change in production methodGMM strain |
| spellingShingle | EFSA Panel on Food Additives and Nutrient Sources added to food (ANS) Scientific Opinion on the safety of the change in the production method of L-glutamic acid (E620), monosodium L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium L-glutamate (E624) and magnesium di-L-glutamate (E625) EFSA Journal Food additive L-Glutamic acid E620 change in production method GMM strain |
| title | Scientific Opinion on the safety of the change in the production method of L-glutamic acid (E620), monosodium L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium L-glutamate (E624) and magnesium di-L-glutamate (E625) |
| title_full | Scientific Opinion on the safety of the change in the production method of L-glutamic acid (E620), monosodium L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium L-glutamate (E624) and magnesium di-L-glutamate (E625) |
| title_fullStr | Scientific Opinion on the safety of the change in the production method of L-glutamic acid (E620), monosodium L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium L-glutamate (E624) and magnesium di-L-glutamate (E625) |
| title_full_unstemmed | Scientific Opinion on the safety of the change in the production method of L-glutamic acid (E620), monosodium L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium L-glutamate (E624) and magnesium di-L-glutamate (E625) |
| title_short | Scientific Opinion on the safety of the change in the production method of L-glutamic acid (E620), monosodium L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium L-glutamate (E624) and magnesium di-L-glutamate (E625) |
| title_sort | scientific opinion on the safety of the change in the production method of l glutamic acid e620 monosodium l glutamate e621 monopotassium l glutamate e622 calcium di l glutamate e623 monoammonium l glutamate e624 and magnesium di l glutamate e625 |
| topic | Food additive L-Glutamic acid E620 change in production method GMM strain |
| url | http://www.efsa.europa.eu/en/efsajournal/doc/3981.pdf |
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