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 β-glucosidases from GH1 and GH3 families, as well as >50% of proteases from A1-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.

中文翻译：

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食品加工副产物基于综合功能组学的黑曲霉An-76胞外酶组成和功能特性

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，我们利用集成的功能组学技术来分析由食品加工副产品上生长的黑曲霉产生的细胞外酶的组成和功能特性。结果表明，由麦麸中的阿拉伯糖，木糖和葡萄糖组成的寡糖能够有效诱导黑曲霉细胞外酶的产生。。与其他底物相比，麦麸在诱导GH1和GH3家族中的β-葡萄糖苷酶以及A1家族天冬氨酸蛋白酶中> 50％的蛋白酶的分泌方面更有效。与单一麦麸或豆渣诱导的蛋白质相比，由它们的混合物诱导的蛋白质产量提高了一倍，达到峰值酶活性所需的时间缩短了25％。这项研究为各种底物的复杂配方和细胞外酶的功能分析提供了技术平台。