Safety evaluation of AMP deaminase from Aspergillus oryzae

- A food industry enzyme, adenosine-5'-monophosphate (AMP) deaminase, can be produced from Aspergillus oryzae DEA 262.
- AMP deaminase tested in vitro genotoxicity (Ames and chromosome aberration assays) and in 90-day subchronic toxicity study.
- AMP deaminase was non-genotoxic in vitro and showed no toxicity in rats to the highest dose tested of 1984 mg TOS/kg bw/day.
- Studies provide reassurance of the safety of use of AMP deaminase in food production.

Adenosine-5′-monophosphate (AMP) deaminase is an enzyme used to increase concentrations of 5'-inosine monophosphate in certain foods and beverages for flavoring purposes. One commercial source of this enzyme is Aspergillus oryzae, a filamentous fungus with a history of safe use in Asia as a fermentation organism used in the production of miso sauce and sake liquors. Noting the use of the enzyme in food intended for human consumption and potential presence at trace levels in finished goods, a series of safety studies including an in vitro Ames test and chromosome aberration assay with Chinese hamster lung fibroblasts were conducted along with a 90-day oral toxicity study in rats. AMP deaminase showed no evidence of genotoxicity in the in vitro tests. Following gavage administration of Sprague-Dawley rats at dosages of 19.8, 198.4, or 1984 mg total organic solids (TOS)/kg body weight (bw)/day for 90 days, no adverse effects on body weight gain, food consumption, hematology, clinical chemistry, urinalysis, ophthalmological and histopathological examinations were observed. The no-observed-adverse-effect level was considered to be 1984 mg TOS/kg bw/day, the highest dose tested. Results of the genotoxicity studies and subchronic rat study support the safe use of AMP deaminase produced from A. oryzae in food production.