Safety of novel microbes for human consumption: Practical examples of assessment in the European Union

• Autores: Brodmann, Theodor; Endo, Akihito; Gueimonde, Miguel; Vinderola, Celso Gabriel; Kneifel, Wolfgang; de Vos, Willem M.; Salminen, Seppo; Gómez-Gallego, Carlos
• Año de publicación: 2017
• Idioma: inglés
• Tipo de recurso: artículo
• Materia: AKKERMANSIA MUCINIPHILA; BACTEROIDES XYLANISOLVENS; FRUCTOPHILIC LACTIC ACID BACTERIA, FAECALIBACTERIUM PRAUSNITZII; NOVEL MICROBES; SAFETY
• Institución: Consejo Nacional de Investigaciones Científicas y Técnicas

Novel microbes are either newly isolated genera and species from natural sources or bacterial strains derived from existing bacteria. Novel microbes are gaining increasing attention for the general aims to preserve and modify foods and to modulate gut microbiota. The use of novel microbes to improve health outcomes is of particular interest because growing evidence points to the importance of gut microbiota in human health. As well, some recently isolated microorganisms have promise for use as probiotics, although in-depth assessment of their safety is necessary. Recent examples of microorganisms calling for more detailed evaluation include Bacteroides xylanisolvens, Akkermansia muciniphila, fructophilic lactic acid bacteria (FLAB), and Faecalibacterium prausnitzii. This paper discusses each candidate's safety evaluation for novel food or novel food ingredient approval according to European Union (EU) regulations. The factors evaluated include their beneficial properties, antibiotic resistance profiling, history of safe use (if available), publication of the genomic sequence, toxicological studies in agreement with novel food regulations, and the qualified presumptions of safety. Sufficient evidences have made possible to support and authorize the use of heat-inactivated B. xylanisolvens in the European Union. In the case of A. muciniphila, the discussion focuses on earlier safety studies and the strain's suitability. FLAB are also subjected to standard safety assessments, which, along with their proximity to lactic acid bacteria generally considered to be safe, may lead to novel food authorization in the future. Further research with F. prausnitzii will increase knowledge about its safety and probiotic properties and may lead to its future use as novel food. Upcoming changes in EUU Regulation 2015/2283 on novel food will facilitate the authorization of future novel products and might increase the presence of novel microbes in the food market.
Fil: Brodmann, Theodor. University Of Natural Resources And Life Science Vienna; Austria
Fil: Endo, Akihito. Tokyo University Of Agriculture; Japón
Fil: Gueimonde, Miguel. Consejo Superior de Investigaciones Científicas. Instituto Superior de Productos Lacteos de Asturias; España
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Kneifel, Wolfgang. Wageningen University And Research; Países Bajos
Fil: de Vos, Willem M.. Wageningen University And Research Centre; . University Of Helsinki Faculty Of Medicine;
Fil: Salminen, Seppo. University of Turku; Finlandia
Fil: Gómez-Gallego, Carlos. University of Turku; Finlandia