Article

Safety evaluation of soy leghemoglobin protein preparation derived from Pichia pastoris, intended for use as a flavor catalyst in plant-based meat

2017-10-01

Abstract excerpt

The leghemoglobin protein (LegH) from soy (Glycine max) expressed in Pichia pastoris (LegH Prep) imparts a meat-like flavor profile onto plant-based food products. The safety of LegH Prep was evaluated through a series of in vitro and in vivo tests. The genotoxic potential of LegH Prep was assessed using the bacterial reverse mutation assay (Ames test) and the in vitro chromosome aberration test. LegH Prep was non...

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Literature Corpus work: 2e8af5c0-36e1-51f3-864d-6f068bccce90
DOI: 10.1101/196766

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