2026年7月7日，欧盟食品安全局就一种甘露聚糖内切-1,4-β-甘露糖苷酶（mannan endo-1,4-β-mannosidase）的安全性评价发布意见。
据了解，这种食品酶是由非转基因黑曲霉菌株HBI-GM01生产的，旨在用于3种食品生产过程。
经过评估，专家小组认为，在预期的使用条件下，不能排除饮食暴露引起过敏反应的风险，但这种情况发生的可能性很低。由于在所提供的数据中发现的差异和不确定性，评估小组无法就该食品酶的安全性得出结论。部分原文报道如下：
The food enzyme mannan endo-1,4-β-mannosidase (1,4-β-d-mannan mannanohydrolase; EC 3.2.1.78) is produced with the non-genetically modified Aspergillus niger strain HBI-GM01 by HBI Enzymes Inc. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in three food manufacturing processes. Dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 0.824 mg TOS/kg body weight per day in European populations. Toxicological studies were not evaluated due to uncertainties on the representativeness of the test item. A search for the homology of the amino acid sequence of the endo-1,4-β-mannosidase to known allergens was made and no match was found. The Panel considered that a risk of allergic reactions upon dietary exposure cannot be excluded, but that the likelihood is low. Due to the discrepancies and uncertainties identified in the data provided, the Panel could not conclude on the safety of the food enzyme.
