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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Extracellular Enzyme Composition and Functional Characteristics of Aspergillus niger An-76 Induced by Food Processing Byproducts and Based on Integrated Functional Omics
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Extracellular Enzyme Composition and Functional Characteristics of Aspergillus niger An-76 Induced by Food Processing Byproducts and Based on Integrated Functional Omics

机译：食品加工副产品诱导的曲霉AN-76的细胞外酶组成和功能特征，并基于综合函数

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摘要

Byproducts of food processing can be utilized for the production of high-value-added enzyme cocktails. In this study, we utilized integrated functional omics technology to analyze composition and functional characteristics of extracellular enzymes produced by Aspergillus niger grown on food processing byproducts. The results showed that oligosaccharides constituted by arabinose, xylose, and glucose in wheat bran were able to efficiently induce the production of extracellular enzymes of A. niger. Compared with other substrates, wheat bran was more effective at inducing the secretion of beta-glucosidases from GH1 and GH3 families, as well as 50% of proteases from Al-family aspartic proteases. Compared with proteins induced by single wheat bran or soybean dregs, the protein yield induced by their mixture was doubled, and the time required to reach peak enzyme activity was shortened by 25%. This study provided a technical platform for the complex formulation of various substrates and functional analysis of extracellular enzymes.
机译：食品加工的副产品可用于生产高附加值的酶鸡尾酒。在这项研究中，我们利用了综合函数OMICS技术来分析由在食品加工副产物上生长的曲霉尼日尔生产的细胞外酶的组成和功能特征。结果表明，在小麦麸皮中由阿拉伯糖，木糖和葡萄糖构成的寡糖能够有效地诱导A.尼日尔的细胞外酶的产生。与其他基材相比，小麦麸诱导诱导来自GH1和GH3家族的β-葡糖苷酶的分泌，以及来自Al-Family Asmartic蛋白酶的50％的蛋白酶。与单小麦麸或大豆渣诱导的蛋白质相比，其混合物诱导的蛋白质产率加倍，并且达到峰酶活性所需的时间缩短了25％。本研究提供了一种技术平台，用于各种底物的复杂配方和细胞外酶的功能分析。

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