BRANCHING GLYCOSYLTRANSFERASE FROM RHODOTHERMUS
OBAMENSIS EXPRESSED IN BACILLUS SUBTILIS
First draft prepared by
Dr U. Mueller,
1
Dr P. Verger,
2
Dr Z. Olempska-Beer,
3
Mrs I. Meyland
4
and
Professor R. Walker
5
1
Food Standards Australia New Zealand, Canberra, Australian Capital
Territory, Australia
2
French National Institute for Agricultural Research (INRA) – AgroParisTech,
Paris, France
3
Center for Food Safety and Applied Nutrition, Food and Drug Administration,
College Park, Maryland, United States of America (USA)
4
National Food Institute, Technical University of Denmark, Søborg, Denmark
5
Emeritus Professor of Food Science, School of Biomedical and Health
Sciences, University of Surrey, Guildford, England
1. Explanation ............................................................................
1.1 Genetic modification ........................................................
1.2 Chemical and technical considerations ...........................
2. Biological data .......................................................................
2.1 Biochemical aspects ........................................................
2.2 Toxicological studies .......................................................
2.2.1 Acute toxicity ..........................................................
2.2.2 Short-term studies of toxicity ..................................
2.2.3 Long-term studies of toxicity and
carcinogenicity .......................................................
2.2.4 Genotoxicity ...........................................................
2.2.5 Reproductive toxicity ..............................................
2.3 Observations in humans ..................................................
3. Dietary exposure ...................................................................
4. Comments .............................................................................
4.1 Assessment of potential allergenicity ..............................
4.2 Toxicological data ............................................................
4.3 Assessment of dietary exposure .....................................
5. Evaluation ..............................................................................
6. References ............................................................................
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