A novel glucuronoxylan hydrolase produced by fermentation is safe as feed additive: toxicology and tolerance in broiler chickens
Ver/Abrir
Autor/a
Aureli, Raffaella
La-Marta, James
Grossi, Alberto Blak
Della Pia, Eduardo Antonio
Wulf-Andersen, Linda
Thorsen, Michael
Fecha de publicación
2018-09-25ISSN
0273-2300
Resumen
The current study presents a safety evaluation of a novel glucuronoxylan hydrolase (EC 3.2.1.136) from Bacillus subtilis produced in Bacillus licheniformis. The glucuronoxylan hydrolase preparation did not exhibit irritative potential to the eye and skin when applied in in vitro models. The glucuronoxylan hydrolase preparation was non-mutagenic and non-clastogenic in in vitro tests. Oral administration of the glucuronoxylan hydrolase preparation to rats did not cause any adverse effect in a 90-days subchronic toxicity study. A tolerance study was performed with broiler chickens and confirmed that this glucuronoxylan hydrolase is safe for broiler chickens when fed at the maximum recommended dose, as well as at the 10 times higher dose. In conclusion, there are no safety concerns with using this novel glucuronoxylan hydrolase as a feed additive as it is toxicologically inert and the glucuronoxylan hydrolase is well tolerated by broiler chickens. The beneficial safety evaluation of glucuronoxylan hydrolase is consistent with the fact that this type of enzyme is ubiquitous in nature.
Tipo de documento
Artículo
Versión del documento
Versión publicada
Lengua
Inglés
Materias (CDU)
636 - Explotació i cria d'animals. Cria del bestiar i d'animals domèstics
Páginas
12
Publicado por
Elsevier
Publicado en
Regulatory Toxicology and Pharmacology
Citación
Raffaella Aureli, James La-Marta, Alberto Blak Grossi, Eduardo Antonio Della Pia, Enric Esteve-Garcia, Linda Wulf-Andersen, Michael Thorsen, A novel glucuronoxylan hydrolase produced by fermentation is safe as feed additive: toxicology and tolerance in broiler chickens, Regulatory Toxicology and Pharmacology, Volume 99, 2018, Pages 213-224,
Program
Nutrició Animal
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