2026年4月15日，欧盟食品安全局就一种含亮氨酰氨肽酶、oryzin和曲霉蛋白酶Ⅰ活性的食品酶的安全性评价发布意见。

据了解，这种食品酶是由非转基因曲霉属菌株AE-PR生产的，旨在用于15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，不能排除通过饮食接触引起过敏反应的风险。根据所提供的数据，小组得出结论，该食品酶在预期的使用条件下不会引起安全问题。部分原文报道如下：

The food enzyme containing leucyl aminopeptidase (EC 3.4.11.1), oryzin (EC 3.4.21.63) and aspergillopepsin I (EC 3.4.23.18) activities is produced with the non-genetically modified Aspergillus sp. strain AE-PR by Amano Enzyme Inc. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in 15 food manufacturing processes. Since residual amounts of food enzyme-total organic solids (TOS) are removed in two processes, dietary exposure was calculated for the remaining 13 food manufacturing processes. It was estimated to be up to 0.203 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by means of a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 1898 mg TOS/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure, resulted in a margin of exposure of at least 9350. A search for the homology of the three amino acid sequences to known allergens was made and matches with 2 food, 22 respiratory, 3 contact and 1 injected allergens were found. The Panel considered that a risk of allergic reactions upon dietary exposure to this food enzyme cannot be excluded. based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns, under the intended conditions of use.