GLUCOSIDASE FROM ASPERGILLUS NIGER

CAS: 977091-49-8 ENZYME

Glucosidase from Aspergillus niger is an enzyme preparation used in food processing; it is listed in the FDA Substances Added to Food database with CAS 977091-49-8 and has been evaluated by JECFA as an enzyme additive with an ADI "not specified" at specified uses.

What It Is

Glucosidase from Aspergillus niger is a specific enzyme preparation classified technically as an enzyme used in food processing. Enzymes like glucosidases catalyze hydrolytic cleavage of glycosidic bonds, converting complex carbohydrate substrates to simpler forms. This enzyme is typically sourced from the filamentous fungus Aspergillus niger, a microorganism with a long history of use in industrial enzyme production. The CAS number 977091-49-8 uniquely identifies this specific enzyme preparation in regulatory inventories, including the FDA Substances Added to Food list, where it is described by name and technical function. According to the FDA database, this substance is recognized as having the technical effect of an enzyme in food applications. The term "glucosidase" covers a range of enzymatic activities capable of breaking down glycosides by cleaving the glycosidic bond between glucose and another molecule, facilitating processing steps such as carbohydrate modification or removal of sugar moieties from specific food matrix components. Industrial and regulatory descriptions may refer to primary and secondary enzyme activities exhibited by enzyme preparations containing glucosidase from Aspergillus niger.

How It Is Made

Production of glucosidase from Aspergillus niger generally involves cultivating the fungus under controlled fermentation conditions optimized for high enzyme yield, followed by recovery and formulation processes to produce an enzyme preparation suitable for food processing. Fermentation typically uses nutrient media that support robust growth of A. niger and induction of the desired enzyme activity, with careful control of parameters such as temperature, pH, oxygenation, and nutrient feed to maximize glucosidase expression. After the fermentation period, the culture broth is processed to separate fungal biomass from the enzyme-rich supernatant, often using filtration or centrifugation steps. The enzyme solution may then be concentrated using techniques such as ultrafiltration, and further formulation steps are applied to achieve stable enzyme preparations. These preparations may include stabilizers or carriers to ensure consistent activity and shelf stability. The manufacturing process follows good manufacturing practices (GMP) and specifications such as the FAO/WHO General Specifications and Considerations for Enzyme Preparations Used in Food Processing to ensure quality and safety for food industry use. Quality control measures assess enzyme activity, purity, and compliance with regulatory and industry standards.

Why It Is Used In Food

Glucosidase derived from Aspergillus niger is used in food processing because it catalyzes the hydrolysis of glycosidic bonds, facilitating the breakdown or transformation of carbohydrate components in food matrices during manufacturing. Enzyme preparations such as glucosidases aid in specific food processing steps where conversion of complex sugars to simpler sugars or specific carbohydrate modifications are desired, improving processing efficiency, product texture, or ingredient functionality. For example, in brewing and other fermentation industries, glucosidase activity can help release sugar components from plant-derived glycosides, enhancing fermentable sugar availability during production. Enzyme additions like these can also assist in removing unwanted carbohydrate structures that interfere with processing or final product quality. Food manufacturers choose enzyme preparations with defined activities to meet technological objectives such as improved filtration, reduced viscosity, or enhanced conversion of substrates under controlled conditions.

Adi Example Calculation

An illustrative understanding of an ADI "not specified" can be framed in terms of a hypothetical calculation for a body weight of a typical adult: if a food enzyme preparation were estimated to contribute only minimal total organic solids (TOS) to the diet under its intended uses, the exposure could be orders of magnitude lower than levels tested in toxicological studies without observed adverse effects. Because an ADI "not specified" indicates that typical exposure does not raise safety concerns, formal numerical calculation is not defined, but the concept emphasizes that even with daily intake of enzyme residues within food processing applications, safety margins remain protective.

Safety And Health Research

Safety assessments of enzyme preparations like glucosidase from Aspergillus niger focus on toxicology, allergenicity, and dietary exposure under intended conditions of use. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluated a glucosidase preparation expressed in Trichoderma reesei and concluded that it does not raise safety concerns when used according to specified conditions and good manufacturing practices, establishing an ADI "not specified," a designation used when the total dietary exposure poses no safety concern. Toxicological evaluations typically include genotoxicity tests and subchronic oral toxicity studies in laboratory animals to identify potential adverse effects and determine margins of exposure. Allergenicity assessment may include sequence homology comparisons to known allergens to assess the potential for immune responses, though low dietary exposure and protein digestion reduce the risk. Regulatory safety evaluations consider the production organism, manufacturing process controls, purity, and history of safe use to determine whether enzyme preparations are compatible with consumer safety standards.

Regulatory Status Worldwide

In the United States, glucosidase from Aspergillus niger is listed in the FDA Substances Added to Food database with CAS 977091-49-8 and described with the technical effect of an enzyme in food processing applications, indicating recognition of its use in food systems. This listing reflects that the substance is subject to FDA oversight and inclusion in regulatory inventories. Additionally, there are GRAS (Generally Recognized as Safe) notifications submitted to FDA for enzyme preparations containing glucosidase activity from Aspergillus niger for specific uses, where FDA responded with "no questions" regarding the notifier's conclusion that the use is GRAS under the intended conditions, though these letters are not regulatory approvals under a specific CFR provision. Internationally, the FAO/WHO Joint Expert Committee on Food Additives (JECFA) evaluated glucosidase from A. niger expressed in Trichoderma reesei exhibiting both α-glucosidase and transglucosidase activities and established an acceptable daily intake (ADI) "not specified" for its specified uses when used according to good manufacturing practices, indicating no safety concern anticipated at levels of use. In the European Union, food enzymes including glucosidase are subject to EFSA safety evaluations as part of the Union list of authorized food enzymes, where EFSA opinions have concluded that similar glucosidase preparations do not give rise to safety concerns under intended conditions of use. The regulatory status thus reflects a global framework where enzyme preparations are evaluated for safety and technological need, with recognition of safe use when appropriately controlled.

Taste And Functional Properties

Glucosidase enzymes do not impart a distinct flavor of their own, as they function catalytically rather than as flavoring agents. Their primary functional property is the ability to hydrolyze specific glycosidic bonds in carbohydrate substrates, often resulting in the release of simpler sugars such as glucose. This can indirectly influence the taste profile of foods by increasing the availability of fermentable sugars or modifying carbohydrate-related mouthfeel attributes during processing. In solution, enzyme activity is dependent on environmental conditions such as pH and temperature, with optimal activity typically in ranges suitable for the specific substrate and process application. Enzymes may lose activity at extremes of temperature or pH or when denatured during processing steps such as pasteurization. Because glucosidases act on specific substrates, their functional behavior in food systems reflects their catalytic specificity and compatibility with the other ingredients and process conditions.

Acceptable Daily Intake Explained

An Acceptable Daily Intake (ADI) is a measure used by regulators to describe the amount of a substance that can be consumed daily over a lifetime without appreciable health risk, based on toxicological data and safety factors. For certain enzyme preparations like glucosidase from Aspergillus niger, JECFA established an ADI "not specified," which is a designation indicating that, on the basis of available data, total dietary exposure is not considered to pose safety concerns when the enzyme is used as intended and in accordance with good manufacturing practices. An ADI "not specified" does not imply that no safety assessment was done but rather that the available safety evidence indicates that typical dietary intake under approved uses does not warrant a numerical limit. This approach is often applied to food enzymes and other substances with low toxicity and limited residual presence in finished foods.

Comparison With Similar Additives

Glucosidase from Aspergillus niger can be compared with other carbohydrate-modifying enzymes used in food processing, such as amylases, xylanases, and lactase. Amylases catalyze the hydrolysis of starch into simpler sugars and are widely used in baking and brewing industries. Xylanases target hemicellulose components like xylan in cereal materials to improve dough handling and bread quality. Lactase hydrolyzes lactose in dairy products to reduce lactose content, aiding lactose-intolerant consumers. While each of these enzymes serves distinct substrate specificities and technological functions, they share commonality in that they facilitate targeted biochemical transformations during processing and are evaluated for safety in food enzyme regulatory frameworks. Enzymes like glucosidases differ in substrate specificity and application niches compared to these examples but follow similar regulatory evaluation pathways to ensure safe use.

Common Food Applications Narrative

Glucosidase from Aspergillus niger is employed in a range of food processing applications where enzymatic modification of carbohydrate structures supports manufacturing goals. In brewing and fermented beverage production, the enzyme can assist in liberating glucose and other simple sugars from glycosidic precursors in wort, contributing to more efficient fermentation and influencing process performance. In starch processing and syrup production, glucosidases aid in breaking down oligosaccharides to simpler sugars, facilitating subsequent steps such as syrup purification or sweetness adjustment. The enzyme may also be used in fruit and plant product processing to alter specific carbohydrate linkages that affect texture or processing performance. Because enzyme preparations are used for technological functions and typically do not remain active in the finished products due to process conditions such as heating or filtration, their role is focused on intermediate processing stages rather than final product characteristics.

Safety & Regulations

FDA

  • Notes: Regulatory listing in FDA Substances Added to Food database confirms recognition of the substance and its technical effect, but no specific CFR approval section is identified in available evidence.

EFSA

  • Notes: EFSA evaluates food enzyme safety but specific E number and numerical ADI values are not provided in available evidence.

JECFA

  • Year: 2024
  • Notes: JECFA established ADI not specified for glucosidase from A. niger expressed in T. reesei under intended conditions, indicating low safety concern.
  • Adi Display: ADI not specified

Sources

Comments

No comments yet. Be the first to share!