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deposited on the skin or on the mucous membranes of the respiratory tract. When an
enzyme comes into contact with the respiratory tract or the skin, the body’s immune
system may be stimulated to produce antibodies resulting in respiratory allergy or
contact urticaria, respectively. And because skin has a protein structure, enzymes
which catalyse breakdown of proteins such as proteases, are potential skin irritants.
The individuals who are exposed to a possible antigen (here: the enzyme) for the
first time may develop antigen-specific IgG and/or IgE antibodies. The formation of
IgG indicates exposure, and IgE antibodies indicate allergic sensitization but not
allergic disease. Once an individual has developed an immune response as a result
of inhalation or skin contact with the enzyme, re-exposure produces increasingly
severe responses becoming dangerous or even fatal (Spök 2006; Chabane et al.
1994). The enzyme manufacturing industry introduced quite extensive measures to
diminish and monitor the exposure of workers, including encapsulation of enzymes,
using immobilized preparations, avoiding direct contact, introduction of safe working practices and training of workers, replacement of older products by antigenically distinct proteases, and exclusion of potentially pre-disposed and especially
sensitive workers from directly working with enzyme preparations (Spök et al. 1998).
The micro-organisms used in the production of enzymes may themselves be
sources of hazardous materials and have been the chief focus of attention by the
regulatory authorities. Microbial toxins that are active via the oral route may be
produced by certain bacteria or certain filamentous fungi (molds). Yeasts, by contrast, are not known to produce such toxins. The safety of the production strain
should be the primary consideration in evaluating enzyme safety. The primary issue
in evaluating the safety of a production strain is its toxigenic potential, specifically
the possible synthesis by the production strain of toxins that are active via the oral
route. Pathogenic potential is not usually an area of concern for consumer safety
because enzyme preparations rarely contain viable organisms. Pathogenicity is,
however, important to worker safety (Pariza and Johnson 2001).
Applications of Exogenous Enzymes in Different Food Systems
With the advancement of technology, exogenous enzymes with wide range of applications have great utility in food systems which are as under.
Food Industry
Enzymes have always been important to food technology because of their ability to
act as catalysts, transforming raw materials into improved food products. Food processing enzymes are used as food additives to modify food properties. In the twentieth century, enzymes began to be isolated from living cells, leading to a large- scale
commercial production and with wider application in the food industry. Food
Exogenous Enzymes
deposited on the skin or on the mucous membranes of the respiratory tract. When an
enzyme comes into contact with the respiratory tract or the skin, the body’s immune
system may be stimulated to produce antibodies resulting in respiratory allergy or
contact urticaria, respectively. And because skin has a protein structure, enzymes
which catalyse breakdown of proteins such as proteases, are potential skin irritants.
The individuals who are exposed to a possible antigen (here: the enzyme) for the
first time may develop antigen-specific IgG and/or IgE antibodies. The formation of
IgG indicates exposure, and IgE antibodies indicate allergic sensitization but not
allergic disease. Once an individual has developed an immune response as a result
of inhalation or skin contact with the enzyme, re-exposure produces increasingly
severe responses becoming dangerous or even fatal (Spök 2006; Chabane et al.
1994). The enzyme manufacturing industry introduced quite extensive measures to
diminish and monitor the exposure of workers, including encapsulation of enzymes,
using immobilized preparations, avoiding direct contact, introduction of safe working practices and training of workers, replacement of older products by antigenically distinct proteases, and exclusion of potentially pre-disposed and especially
sensitive workers from directly working with enzyme preparations (Spök et al. 1998).
The micro-organisms used in the production of enzymes may themselves be
sources of hazardous materials and have been the chief focus of attention by the
regulatory authorities. Microbial toxins that are active via the oral route may be
produced by certain bacteria or certain filamentous fungi (molds). Yeasts, by contrast, are not known to produce such toxins. The safety of the production strain
should be the primary consideration in evaluating enzyme safety. The primary issue
in evaluating the safety of a production strain is its toxigenic potential, specifically
the possible synthesis by the production strain of toxins that are active via the oral
route. Pathogenic potential is not usually an area of concern for consumer safety
because enzyme preparations rarely contain viable organisms. Pathogenicity is,
however, important to worker safety (Pariza and Johnson 2001).
Applications of Exogenous Enzymes in Different Food Systems
With the advancement of technology, exogenous enzymes with wide range of applications have great utility in food systems which are as under.
Food Industry
Enzymes have always been important to food technology because of their ability to
act as catalysts, transforming raw materials into improved food products. Food processing enzymes are used as food additives to modify food properties. In the twentieth century, enzymes began to be isolated from living cells, leading to a large- scale
commercial production and with wider application in the food industry. Food
Exogenous Enzymes