OCI Interpretation: New Food Additives of Products with Polypeptides

Polypeptides are compounds formed by α-amino acids linked together by peptide bonds. They are also the intermediate of proteolysis. Generally, polypeptides are formed by dehydration and condensation of 10 to 100 amino acid molecules. Their molecular weight is less than 10,000 Da (Dalton), which can permeate the semipermeable membrane and are not precipitated by trichloroacetic acid and ammonium sulfate. There are also related classifications. Peptides composed of 2 to 10 amino acids are called oligopeptides (small molecule peptides); 10 to 50 amino acids are called polypeptides; and more than 50 amino acids can be called proteins.

As of September 2020, it can be inquired that 9 polypeptides-related products were approved through the official website of the National Health Commission. The specific product names are shown in Table 1. The approved product categories are mainly in the catalogue of new food ingredients and new varieties of food additives. There are 4 new food ingredients approved. Among the 5 new food additives approved, there are 2 enzyme preparations, 2 nutrient supplements and 1 new food additive. The background materials for the use of food additives of polypeptides approved in 2010 are shown in Table 2, which are all products after bacterial fermentation.

Regarding bonito elastin peptides, the National Health Commission concluded that it is made from elastin derived from the heart of bonito and made by hydrolysis of protease (derived from bacillus subtilis and bacillus licheniformis), which can be used as ordinary food to produce and operate. The quality indicators should be implemented in accordance with the product quality specifications of the enterprise, and the health and safety indicators should be implemented according to the relevant standards of China. 

For other products that have not been announced, the Expert Review Committee may have made a technical review conclusion of "recommendation disapproval". The specific reasons are as follows:

(I) Necessity information of process is in shortage;

(II) Security cannot be guaranteed;

(III) The application materials or samples are not true;

(IV) Others that do not comply with the relevant laws and regulations of our country.

It is also possible that the product is still in the process of supplementing relevant information.

 

 

Table 1   List of Polypeptides-related Products Approve by the National Health Commission by September 2020

Product name	Category	The included product catalog
Globin peptide	Ingredients of new product	Catalogue of ingredients of new product
Corn oligopeptides powder	Ingredients of new product	Catalogue of ingredients of new product
Wheat oligopeptide	Ingredients of new product	Catalogue of ingredients of new product
Carp elastin peptide	Essential equivalence of new food ingredients	Catalogue of ingredients of new product
Carboxypeptidase	Enzyme preparation	GB 2760-2014
Aminopeptidase	Enzyme preparation	GB 2760-2014
Casein calcium peptide	Food nutritive enhancer	GB 14880-2012
Casein phosphopeptides	Food nutritive enhancer	GB 14880-2012
Nisin	Food additives	GB 2760-2014

 

 

Table 2   Approved List of Polypeptides Food Additives since 2010

Chinese name	Carboxypeptidase	Nisin
English name	Carboxypeptidase	Nisin
Basic information	Aspergillus niger	Nisin
Background information	Carboxypeptidase from aspergillus niger is applied as a new enzyme preparation for the food industry. French Food Safety Agency, Danish Veterinary and Food Administration, etc. allow it to be used as an enzyme preparation for the food industry.	As a food additive, nisin has been listed in the National Food Safety Standard for Uses of Food Additives (GB 2760), which is allowed to be used in milk and dairy products, grains and cans, prefabricated meat products, cooked meat products, cooked aquatic products, egg products, vinegar, soy sauce, sauce and sauce products, compound seasoning, beverage and other food categories. The application scope has been extended to pickled vegetables (food category 04.02.02.03), processed edible fungus and algae (food category 04.03.02), bread (07.01), and pastry (food category 07.02). It is also allowed to be used as a preservative in food by the Codex Alimentarius Commission, the European Commission, the U.S. Food and Drug Administration, FSANZ, Japanese Ministry of Health, Labor and Welfare, etc. According to the evaluation results of FAO/WHO Joint Expert Committee on food additives, the allowable daily intake of the substance is 2mg/kg bw.
Process necessity	As an enzyme preparation for the food industry, this substance is mainly used in the processing of cheese and fermented meat products to remove bitterness and accelerate the aroma during the maturation process. Its quality specifications comply with GB 1886.174.	The substance is used as a preservative for pickled vegetables (food category 04.02.02.03), processed edible fungus and algae (food category 04.03.02), bread (food category 07.01), and pastry (food category 07.02), which can prevent corrosion and retain freshness. Its quality specifications shall be in accordance with Food Additive Nisin (GB1886.231-2016).
Announcement information	Announcement on 53 Kinds of "Three New Foods" Including Lactobacillus Helveticus R0052 (No. 4, 2020)	Announcement on the expansion of the scope of application of 7 new kinds of enzyme preparations for the food industry, such as fructosyl transferase (also known as β-fructosyl transferase) and food additives, and diglycerides of fatty acids (No.2, 2018)

 

Antimicrobial agents or polypeptides products have been developing rapidly in China. The emergence of drug-resistant bacteria has posed a serious challenge to the R&D of antibiotics. Many polypeptides compound have antibacterial activity, especially peptide antibiotics are not easy to cause drug resistance. However, the emergence of drug resistance of pathogenic bacteria makes it urgent to find new antimicrobial agents. At present, the main way to solve the problem of drug-resistant bacteria is to reform the existing drugs and search for new lead agents. Antimicrobial peptides have a great representative advantage as a new precursor.

 

It is expected that polypeptides products in our country will:

More research and release of new antimicrobial peptide products.

 

With 5A service concept and 14 years of service experience, Beijing OCI continues to provide food customers with high-quality declaration and registration of product compliance services.

 

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