Safety evaluation of tannase enzyme preparation derived from Aspergillus oryzae.

@article{Lane1997SafetyEO,
  title={Safety evaluation of tannase enzyme preparation derived from Aspergillus oryzae.},
  author={Russell W. Lane and Jun Yamakoshi and Mikio Kikuchi and Kanta Mizusawa and Leigh Henderson and Marc Smith},
  journal={Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association},
  year={1997},
  volume={35 2},
  pages={207-12}
}
Tannase is an acylhydrolase enzyme preparation from Aspergillus oryzae that can be used as a processing aid for the manufacture of cold water-soluble tea beverages. A 91-day oral toxicity study in the rat and a gene mutation study in Salmonella typhimurium were performed to establish the safety of the enzyme preparation for the consumer. General toxicity was low, with no adverse effects observed at the highest dose tested, 1% in the diet. There was no evidence of mutagenic potential with or… CONTINUE READING