This lab test shows that a certain enzyme from a modified fungus doesn't cause DNA changes in bacteria, even at high doses.

12

Pro

0

Against

Evidence from Studies

Supporting (1)

12

Community contributions welcome

12

Safety evaluation of the food enzyme chymosin from the genetically modified Trichoderma reesei strain DP‐Nyj88

Cross-Sectional Study

Animal

2025 Oct

The study tested the same enzyme mentioned in the claim and found it doesn’t cause DNA damage in bacteria, which supports the idea that it’s safe in this regard.

Contradicting (0)

0

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No contradicting evidence found

Gold Standard Evidence Needed

According to GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this specific claim, ordered from strongest to weakest evidence.

Source Study

Safety evaluation of the food enzyme chymosin from the genetically modified Trichoderma reesei strain DP‐Nyj88

Score: 12

DOI: 10.2903/j.efsa.2025.9665

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The enzyme used in making cheese, made by a modified fungus, doesn't have any live fungus or genetic material left in it after processing — tests show it's all been cleaned out.

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This enzyme from a modified fungus doesn't seem to damage human immune cell DNA in lab tests, even at high doses and with or without liver-like processing.

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