THIRD WORLD NETWORK BIOSAFETY INFORMATION SERVICE
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GM enzymes used in cleaning products and food ‘are potent allergens’, warns study
A recent study has warned that genetically modified enzymes used in food, perfumes, medicine and cleaning products are “potent allergens” and should be tested like other potentially hazardous chemicals.
The use of genetically modified enzymes has increased tremendously in recent years, but this has not been accompanied by research on sensitivity or allergenicity to the products. In some cases, these products can be labelled as “natural” in Europe and the US.
The researchers warn that genetically engineering the enzyme protein may change its allergenic properties. The assessment of allergenicity should be mandatory for all new products, the experts recommend.
They measured specific antibodies to the GM enzymes in blood samples from workers employed in the food, drinks, chemicals, detergents and pharmaceutical industries.
The highest levels of sensitisation were to three genetically modified enzymes that are predominantly used in detergents, cleaning products and homecare products.
The paper says that the growth of enzyme technology has been driven by a combination of new developments in industrial processing, consumer demand for low-fat foods and “natural” tastes.
The authors stressed the need for further independent studies.
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Item 1
Enzymes used in cleaning products and food ‘are potent allergens’, warns study
Research says genetically modified enzymes, which allow products to be still labelled as ‘natural’, should be tested like potentially hazardous chemicals
Genetically modified enzymes used in food, perfumes, medicine and cleaning products are “potent allergens” and should be tested like other potentially hazardous chemicals, experts have said.
There has been an explosion in the use of enzymes to boost flavours and aromas, including in low-fat foods, helping to create a sector worth about $10bn (£7.7bn), according to a study published in Occupational & Environmental Medicine.
Some techniques allow the products to be labelled as “natural” in Europe and the US but the researchers warn that genetically engineering the enzyme protein may change its allergenic properties.
They measured specific antibodies to artificially created enzymes in blood samples from 813 workers, employed in the food, drinks, chemicals, detergents and pharmaceutical industries.
The employees had worked in their respective industries for periods ranging from three months to 10 years and had been exposed to an average of two to four genetically modified enzymes in the workplace.
As commercial tests are only available for naturally occurring enzymes, the research team created their own diagnostic test to discern whether antibodies to 12 different genetically modified enzymes were present in each blood sample.
Analysis showed that 23% of the employees had specific antibodies to the genetically modified enzymes to which they were routinely exposed during working hours.
The German and British authors admitted that their study was hampered by commercial secrecy, which prevented them from gaining access to the formulations used.
Nevertheless, they concluded: “Genetically engineered enzymes are potent allergens eliciting immediate-type sensitisation … The assessment of allergenicity should be mandatory for all new products … Enzymes should be tested like any other potentially hazardous chemical.”
The highest levels of sensitisation was produced by alpha amylase, with antibodies showing up in 44% of workers exposed to it, followed by stainzyme (41%) and pancreatinin (35%). These three genetically modified enzymes are all predominantly used in detergents, cleaning products and homecare products.
In a subgroup of 134 people, who were tested for skin reactions and lung power and quizzed in detail about other potential risk factors, 36% said they had symptoms of rhinitis or asthma that were related to their job.
As this subgroup was not randomly selected from all workers tested, possible selection bias could not be excluded. The authors stressed the need for independent future studies.
The paper says that the growth of enzyme technology has been driven by a combination of new developments in industrial processing, consumer demand for low-fat foods and “natural” tastes.
Flavours produced by the synthesis of aromatic compounds in microbial/fungal systems can be classified as natural under European and US law.
As well as artificially created flavourings and fragrances, industrial applications for enzyme technology range from cheese ripening through speeding up the baking process to enhancing the power of detergents and medicines.
Item 2
http://oem.bmj.com/content/early/2016/08/23/oemed-2015-103442
Sensitising effects of genetically modified enzymes used in flavour, fragrance, detergence and pharmaceutical production: cross-sectional study
Lygia T Budnik1,2, Edwin Scheer3, P Sherwood Burge2,4, Xaver Baur2,5
Abstract
Objectives The use of genetically engineered enzymes in the synthesis of flavourings, fragrances and other applications has increased tremendously. There is, however, a paucity of data on sensitisation and/or allergy to the finished products. We aimed to review the use of genetically modified enzymes and the enormous challenges in human biomonitoring studies with suitable assays of specific IgE to a variety of modified enzyme proteins in occupational settings and measure specific IgE to modified enzymes in exposed workers.
Methods Specific IgE antibodies against workplace-specific individual enzymes were measured by the specific fluorescence enzyme-labelled immunoassay in 813 exposed workers seen in cross-sectional surveys.
Results Twenty-three per cent of all exposed workers showed type I sensitisation with IgE antibodies directed against respective workplace-specific enzymes. The highest sensitisation frequencies observed were for workers exposed enzymes derived from α-amylase (44%), followed by stainzyme (41%), pancreatinin (35%), savinase (31%), papain (31%), ovozyme (28%), phytase (16%), trypsin (15%) and lipase (4%). The highest individual antibody levels (up to 110 kU/L) were detected in workers exposed to phytase, xylanase and glucanase. In a subgroup comprising 134 workers, detailed clinical diagnostics confirmed work-related symptoms. There was a strong correlation (r=0.75, p
Conclusions Our data confirm the previous findings showing that genetically engineered enzymes are potent allergens eliciting immediate-type sensitisation. Owing to lack of commercial diagnostic tests, few of those exposed receive regular surveillance including biomonitoring with relevant specific IgE assays.
1Occupational Toxicology and Immunology Unit, Institute for Occupational and Maritime Medicine (ZfAM), University Medical Center Hamburg-Eppendorf, Hamburg, Germany
2European Society for Environmental and Occupational Medicine, Berlin, Germany
3Consultant on Occupational Lung Diseases and Allergy, Berlin, Germany
4Occupational Lung Disease Unit, Birmingham Heartlands Hospital, Birmingham, UK
5Occupational Lung Diseases and Allergy Unit, Charité Institute for Occupational Medicine (CIOM), Campus Benjamin Franklin, Charité-School of Medicine, Berlin, Germany