CARBOHYDRASE FROM ASPERGILLUS ORYZAE

CAS: 977017-32-5

Carbohydrase from Aspergillus oryzae is an enzyme preparation used to catalyze the hydrolysis of carbohydrate substrates in food processing and applications under good manufacturing practices.

What It Is

Carbohydrase from Aspergillus oryzae is an enzyme preparation derived from the filamentous fungus Aspergillus oryzae and is used in food processing to break down complex carbohydrates into simpler forms. Enzymes broadly catalyze biochemical reactions and, in the case of carbohydrases, they act on carbohydrate substrates such as starches and polysaccharides. While the specific technical function term was not provided in the input, carbohydrases generally encompass enzymatic activities such as amylase and glucosidase functions that facilitate the hydrolysis of glycosidic bonds in complex sugars. The term "carbohydrase" refers to a class of enzymes rather than a single defined molecular entity, and preparations of carbohydrase from microbial sources like A. oryzae may contain one or more enzyme activities that act on different carbohydrate substrates. Typical activities in this class include alpha-amylase, amyloglucosidase, and other glycoside hydrolases that contribute to carbohydrate degradation. Carbohydrase enzyme preparations from A. oryzae are recognized in food substance inventories and have been the subject of regulatory notices concerning their use as processing aids or technological agents in food manufacture. The CAS number 977017-32-5 is assigned to this specific enzyme preparation, indicating it is catalogued in chemical inventories under that registry number for use in regulatory and commercial contexts. The preparation may be referred to by synonyms included in databases and notices that manage food substances and their effects or functions in food systems. These enzyme preparations are typically distinguished from purified single enzymes by their broader activity profiles and their formulation for industrial application.

How It Is Made

Carbohydrase from Aspergillus oryzae is produced through controlled fermentation of a nonpathogenic strain of the mold Aspergillus oryzae. In general, microbial enzyme production begins with inoculating a cultivation medium with a carefully selected production strain that has a long history of use in food fermentation and enzyme manufacture. The microorganism grows under conditions that promote the expression and secretion of carbohydrase enzyme activities into the surrounding medium. During the fermentation process, parameters such as temperature, pH, aeration, and nutrient composition are optimized to maximize enzyme yield and maintain the safety profile of the culture. After the fermentation phase, the enzyme-containing broth is processed to remove the production organism and other cellular debris, often by filtration or centrifugation steps. The resulting enzyme preparation is then concentrated and formulated as a liquid or dried product suitable for use in food processing. Purity specifications for enzyme preparations intended for food use focus on the absence of microbial contaminants, the absence of the production organism, and limits on undesirable byproducts. Enzyme preparations used in food are typically manufactured under guidelines that ensure the absence of toxigenic substances and microbial hazards, consistent with regulatory expectations for food-grade ingredients. The manufacturing process must also align with good manufacturing practices, and enzyme lots may be characterized for specific activity units relevant to their intended technological applications.

Why It Is Used In Food

Carbohydrase from Aspergillus oryzae is used in food processing because it accelerates the breakdown of complex carbohydrates into simpler sugars or oligosaccharides, facilitating technological processes and improving product quality. Enzyme preparations like carbohydrases are often added to processing streams to reduce processing times, enhance yield of target products, and modify the texture or fermentability of food matrices. A common rationale for using carbohydrase preparations is to assist in the saccharification of starch in cereal-based products, which can improve fermentable sugar availability in brewing or alcohol production. In baking applications, carbohydrate hydrolysis may influence dough handling properties and contribute to consistent crumb texture. Because enzymatic reactions occur under relatively mild conditions, carbohydrase use can be more efficient and gentle compared to chemical hydrolysis processes that require high temperatures or harsh conditions. Additionally, carbohydrase preparations can be combined with other enzymes to tailor the breakdown of specific components in food substrates, enabling customization of processing effects. Their ability to specifically target glycosidic bonds and convert complex polysaccharides into simpler sugars or oligosaccharides under controlled conditions is particularly valuable where precise modification of food components is desired without compromising nutritional integrity or sensory qualities.

Adi Example Calculation

Because a specific numeric ADI value for carbohydrase from Aspergillus oryzae is not established in authoritative regulatory databases, this section provides a general illustration of how an ADI calculation would be applied if such a value were available. Consider an illustrative ADI of X mg per kilogram of body weight per day (note that this is a hypothetical value for explanation purposes only and not a confirmed regulatory value). For a person weighing 70 kilograms, the hypothetical calculation would be: 70 kg body weight multiplied by X mg/kg/day, yielding a total of 70X mg per day as the maximum amount of the substance considered safe to consume daily over a lifetime without appreciable risk. In contexts where enzyme preparations are used as processing aids and residual levels in finished foods are low, actual consumer exposure is typically a fraction of any ADI value, and regulatory reviews focus on ensuring that use levels and residual presence are consistent with safety assessments. This illustrative calculation demonstrates how an ADI, if assigned, informs regulatory guidance on acceptable exposure relative to body weight, emphasizing risk-based decision making.

Safety And Health Research

Safety evaluations of microbial enzyme preparations consider toxicological studies, historical use, and absence of harmful effects when used as intended. For carbohydrase from Aspergillus oryzae and related enzyme preparations, available evaluations by expert bodies such as JECFA have referenced short-term studies and historical use in food fermentation processes to inform safety assessments. In particular, short-term studies with alpha-amylase from Aspergillus oryzae did not reveal adverse effects in test animals when administered at high dietary concentrations, supporting the notion that enzyme preparations derived from A. oryzae varieties are acceptable for use in food when produced and applied according to good manufacturing procedures. [source: ] Genotoxicity and chronic toxicity data for individual enzyme preparations may vary, and regulators often require assessments tailored to the specific production strain and preparation. Evaluators consider factors such as enzymatic activity levels, potential impurities, and any byproducts from the production organism. Because enzymes catalyze reactions on carbohydrate substrates and are typically present in foods at low residual levels after processing, systemic exposure to intact enzymes is limited, further supporting their safety profile. In addition to animal toxicology data, historical human exposure through traditional fermentation processes provides context for assessing safety. Aspergillus oryzae and its enzyme activities have a long history of use in fermented foods such as soy sauce and miso, where the organism and its enzymatic repertoire contribute to carbohydrate and protein breakdown during fermentation. This historical use informs contemporary safety perspectives, although modern enzyme preparations used in commercial food manufacturing are subject to current regulatory evaluations and manufacturing quality standards.

Regulatory Status Worldwide

The regulatory status of carbohydrase from Aspergillus oryzae varies by jurisdiction and type of evaluation. In the United States, enzyme preparations from microbial sources are managed under the Food and Drug Administration's oversight, and ingredients may be the subject of Generally Recognized as Safe (GRAS) notices. A GRAS notice for carbohydrase enzyme preparation from Aspergillus oryzae was filed and closed with the FDA, with the agency indicating it had no questions regarding the notifier's conclusion that the use of the enzyme preparation in foods in accordance with good manufacturing practices is safe. This reflects a context in which the ingredient is considered safe for intended uses under the conditions described in that notice (GRN 90). [source: ] FDA regulations also include a partial list of enzyme preparations that are permitted as food additives or processing aids under specific Code of Federal Regulations (CFR) sections; however, the list of approvals for specific enzyme preparations does not explicitly include carbohydrase from Aspergillus oryzae in the enzyme additive sections of 21 CFR Part 173. This indicates that use of the preparation is primarily recognized through GRAS determinations rather than specific CFR additive listings for this exact source. [source: ] Internationally, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated carbohydrase preparations related to Aspergillus oryzae, with historical evaluations indicating that a decision on acceptable daily intake was postponed. The JECFA database lists evaluations for related enzyme activities, reflecting ongoing review of microbial enzyme preparations. [source: ] Within the European Union, regulatory assessment of enzyme preparations for food use falls under enzyme and food additive frameworks established by the European Food Safety Authority (EFSA), but no specific E-number assignment for this particular carbohydrase preparation could be confirmed from available authoritative databases. Such assessments consider enzyme source, production methods, and safety data to determine permissible applications in foods. Overall, regulatory frameworks worldwide recognize the safe use of microbial enzyme preparations like carbohydrase from Aspergillus oryzae when manufactured and applied under good manufacturing practices and with appropriate safety documentation.

Taste And Functional Properties

In general terms, enzyme preparations like carbohydrase from Aspergillus oryzae do not impart a distinct taste to food products at typical use levels because they are used in low concentrations and act catalytically to modify substrates during processing rather than remaining as significant solid or flavor-contributing components. The action of carbohydrases on carbohydrate substrates can lead to the formation of simpler sugars, which may subtly influence sweetness perception in certain products due to increased availability of fermentable sugars, but the enzymes themselves are not flavor ingredients. Functionally, carbohydrase preparations exhibit activity profiles dependent on the specific glycoside hydrolase enzymes present, such as amylase or glucosidase activities. These enzyme activities are generally sensitive to environmental conditions; for example, enzyme activity tends to vary with temperature and pH, with optimal activity ranges depending on the specific enzyme. In typical food processing scenarios, these enzymes are selected and used under conditions that favor their catalytic performance while minimizing denaturation or loss of activity. Solubility characteristics of enzyme preparations are formulated to ensure compatibility with aqueous food processing systems. Because carbohydrates to be acted upon are often present in aqueous or semi-aqueous matrices, carbohydrase preparations are designed to disperse effectively in such environments. Stability of enzyme activity during storage and handling is influenced by formulation factors such as moisture content, stabilizers, and temperature control, and is a consideration during product development and use.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a regulatory concept that represents the amount of a substance that can be consumed daily over a lifetime without appreciable health risk, based on available toxicological data and incorporating safety factors. For enzyme preparations like carbohydrase from Aspergillus oryzae, specific numeric ADI values are not universally assigned in major regulatory lists, and some historical expert evaluations have indicated that decisions on ADI for certain enzyme preparations were postponed pending further data. This means that a formal numeric ADI value may not be established for this specific preparation in widely referenced regulatory compendia. [source: ] When an ADI is assigned by a regulatory authority, it is typically accompanied by a scientific rationale that incorporates animal studies, metabolism data, and conservative assumptions to ensure consumer safety. Regulatory panels often express ADI values in milligrams of substance per kilogram of body weight per day, and they include wide safety margins to account for uncertainties in extrapolating animal data to humans. For enzyme preparations where ADI decisions are postponed or not explicitly determined, regulatory acceptance is instead often based on evidence of a long history of safe use, low levels of residual enzyme in finished foods, and manufacturing practices that minimize harmful contaminants.

Comparison With Similar Additives

Carbohydrase from Aspergillus oryzae can be compared with other microbial enzyme preparations used in food processing to illustrate differences in function and regulatory context. For example, alpha-amylase from Aspergillus oryzae is a specific enzyme that catalyzes the hydrolysis of alpha-1,4-glycosidic linkages in starch, producing shorter dextrin and sugar fragments, and is often individually characterized for its activity and performance in starch-processing applications. In contrast, a carbohydrase preparation may contain a mixture of enzyme activities that together act on a broader range of carbohydrate substrates, offering multifunctional use in certain food processes. Another comparison is with cellulase from Aspergillus niger, which specifically degrades cellulose and related beta-linked polysaccharides. While both carbohydrase and cellulase preparations catalyze carbohydrate breakdown, their substrate specificities differ, and their selection in food manufacturing depends on the type of carbohydrate targeted for modification. Regulatory frameworks for microbial enzyme preparations generally follow similar principles for assessing safety, focusing on the production organism, manufacturing process, and history of safe use, but individual enzyme sources may have distinct evaluation histories and regulatory listings.

Common Food Applications Narrative

Carbohydrase from Aspergillus oryzae finds use across a range of food manufacturing processes where carbohydrate modification is needed to achieve specific technological outcomes. In brewing and distilled beverage production, carbohydrate-degrading enzymes help convert starches present in cereal grains into fermentable sugars, supporting efficient fermentation by yeast. These enzymatic steps are integral to mash processing and influence final product yields. In baking, enzymatic breakdown of starches can improve dough handling properties and consistency in crumb structure. Bakers use carbohydrate-hydrolyzing enzymes to modulate the dough matrix and support fermentation performance, contributing to predictable volume and texture of bread and other baked goods. Similarly, in cereal processing and breakfast cereal manufacture, carbohydrase enzymes can be applied to partially hydrolyze starch components to adjust viscosity or sweetness levels before final product formation. The food industry also employs carbohydrase enzyme preparations in the production of syrups and sweeteners, where controlled starch hydrolysis is essential to produce syrups with desired sugar profiles. Enzymatic saccharification enables the conversion of starch into glucose, maltose, or maltodextrin fractions that meet specific functional or labeling requirements. Although carbohydrases are used in these processing contexts, they are typically applied as processing aids, meaning they perform their catalytic role during manufacture and are not intended as nutrient constituents in finished foods. Their use under good manufacturing practices enables food producers to achieve consistent technological effects while maintaining product quality.

Safety & Regulations

FDA

  • Notes: Specific CFR listing for this exact enzyme preparation was not verified; GRAS status indicated in notice with no questions by FDA based on good manufacturing practices.

EFSA

  • Notes: No specific E-number or numerical ADI confirmed from authoritative EFSA sources.

JECFA

  • Notes: JECFA evaluation records did not provide a confirmed numeric ADI or year for this specific preparation.

Sources

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