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The food enzyme oryzin (EC 3.4.21.63) is produced with the non‐genetically modified Aspergillus ochraceus strain AE‐P by Amano Enzyme Inc. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did not give rise to safety concerns when used in nine food manufacturing processes. Subsequently, the applicant has requested to extend its use to one additional process, to withdraw two food processes and to revise the use levels. In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of eight food manufacturing processes. The dietary exposure to the food enzyme‐total organic solids (TOS) was calculated to be up to 0.354 mg TOS/kg body weight (bw) per day in European populations. When combined with the no observed adverse effect level reported in the previous opinion (1862 mg TOS/kg bw per day, the highest dose tested), the Panel derived a margin of exposure of at least 5260. Based on the data provided for the previous evaluation and the revised margin of exposure in the present evaluation, the Panel concluded that this food enzyme does not give rise to safety concerns under the revised intended conditions of use. [ABSTRACT FROM AUTHOR]

Corn is easily infected by Aspergillus ochraceus, which is severely hazardous to human health. As the traditional methods for Aspergillus ochraceus detection are time-consuming and destructive, it is necessary to develop a rapid and non-destructive method for monitoring the growth of Aspergillus ochraceus in corn during storage. In this study, multispectral imaging technology combined with chemometric methods was used to obtain the optimal model for predicting the count of Aspergillus ochraceus quantitively and classifying the infection degree qualitatively. The results showed that compared with partial least square (PLS) and least square-support vector machine (LS-SVM), back propagation neural network (BPNN) showed the best prediction performance with correlation coefficient of prediction (Ip) value of 0.9494, and the lowest root-mean-square error of calibration (RMSEC) and root-mean-square error of prediction (RMSEP) values of 2.6693 and 2.2743 CFU/g, respectively. In addition, for the classification experiment of the infective degree, BPNN was also the best prediction model with the accuracy of calibration (A c) and the accuracy of prediction ( A p) both reached 100%. The results indicated that multispectral imaging combined with chemometric methods provided a promising technique to evaluate the infection of Aspergillus ochraceus in corn. [ABSTRACT FROM AUTHOR]

The food enzyme oryzin (EC 3.4.21.63) is produced with the non‐genetically modified Aspergillus ochraceus strain AE‐P by Amano Enzyme Inc. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in nine food manufacturing processes. The dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 0.1 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not raise a safety concern. The systemic toxicity was assessed by means of a repeated dose 90‐day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 1862 mg TOS/kg bw per day, the highest dose tested, which, when compared with the estimated dietary exposure, resulted in a margin of exposure of at least 18,620. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and 31 matches were found, including one food allergen (melon). The Panel considered that the risk of allergic reactions upon dietary exposure to this food enzyme, particularly in individuals sensitised to melon, cannot be excluded, but would not exceed the risk from consumption of this food. 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. [ABSTRACT FROM AUTHOR]

Abstract The food enzyme oryzin (EC 3.4.21.63) is produced with the non‐genetically modified Aspergillus ochraceus strain AE‐P by Amano Enzyme Inc. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did not give rise to safety concerns when used in nine food manufacturing processes. Subsequently, the applicant has requested to extend its use to one additional process, to withdraw two food processes and to revise the use levels. In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of eight food manufacturing processes. The dietary exposure to the food enzyme‐total organic solids (TOS) was calculated to be up to 0.354 mg TOS/kg body weight (bw) per day in European populations. When combined with the no observed adverse effect level reported in the previous opinion (1862 mg TOS/kg bw per day, the highest dose tested), the Panel derived a margin of exposure of at least 5260. Based on the data provided for the previous evaluation and the revised margin of exposure in the present evaluation, the Panel concluded that this food enzyme does not give rise to safety concerns under the revised intended conditions of use.

Abstract The food enzyme oryzin (EC 3.4.21.63) is produced with the non‐genetically modified Aspergillus ochraceus strain AE‐P by Amano Enzyme Inc. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in nine food manufacturing processes. The dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 0.1 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not raise a safety concern. The systemic toxicity was assessed by means of a repeated dose 90‐day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 1862 mg TOS/kg bw per day, the highest dose tested, which, when compared with the estimated dietary exposure, resulted in a margin of exposure of at least 18,620. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and 31 matches were found, including one food allergen (melon). The Panel considered that the risk of allergic reactions upon dietary exposure to this food enzyme, particularly in individuals sensitised to melon, cannot be excluded, but would not exceed the risk from consumption of this food. 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.

The use of yeast antagonists to suppress postharvest fruit diseases and reduce economic losses has been attracting widespread attentions. In this study, the effectiveness of Meyerozyma caribbica isolated from Tibet soils against Aspergillus ochraceus and underlying mechanisms were investigated. M. caribbica exhibited great resistances under adverse environment and could obviously inhibit the growth and ochratoxin A (OTA) production of A. ochraceus via mycelium destruction and down-regulation of gene expressions involved in OTA synthesis. Besides, when grapes inoculated with A. ochraceus, disease incidence was reduced by both M. caribbica and its produced volatile organic compounds (VOCs). M. caribbica enhanced grape resistance to A. ochraceus by increasing resistance-related enzyme activities and gene expressions. VOCs were identified with the main compounds including 3-methyl-1-butanol, oxirane,2,2,3-trimethyl and 2-methyl-1-propanol. Accumulation of endogenous γ-aminobutyric acid (GABA) content was observed in grapes treated by yeast VOCs. Therefore, M. caribbica can be applied as a promising biocontrol agent for postharvest fruit loss control. • M. caribbica isolated from Tibet soils reveals antioxidant ability and resilience. • M. caribbica inhibited the growth of A. ochraceus both in vitro and in vivo. • VOCs derived from the yeast showed inhibitory effects on A. ochraceus. • GABA accumulated in grapes stimulated by yeast-produced VOCs. [ABSTRACT FROM AUTHOR]

Aspergillus fungi constitute a pivotal element within ecosystems, serving as both contributors of biologically active compounds and harboring the potential to cause various diseases across living organisms. The organism's proteolytic enzyme complex, termed the degradome, acts as an intermediary in its dynamic interaction with the surrounding environment. Using techniques such as genome and transcriptome sequencing, alongside protein prediction methodologies, we identified putative extracellular peptidases within Aspergillus ochraceus VKM-F4104D. Following manual annotation procedures, a total of 11 aspartic, 2 cysteine, 2 glutamic, 21 serine, 1 threonine, and 21 metallopeptidases were attributed to the extracellular degradome of A. ochraceus VKM-F4104D. Among them are enzymes with promising applications in biotechnology, potential targets and agents for antifungal therapy, and microbial antagonism factors. Thus, additional functionalities of the extracellular degradome, extending beyond mere protein substrate digestion for nutritional purposes, were demonstrated.