A TastePeptides-Meta system including an umami/bitter classification model Umami_YYDS, a TastePeptidesDB database and an open-source package Auto_Taste_ML

IF 8.5 1区 农林科学 Q1 CHEMISTRY, APPLIED
Zhiyong Cui , Zhiwei Zhang , Tianxing Zhou , Xueke Zhou , Yin Zhang , Hengli Meng , Wenli Wang , Yuan Liu
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引用次数: 10

Abstract

Taste peptides with umami/bitterness play a role in food attributes. However, the taste mechanisms of peptides are not fully understood, and the identification of these peptides is time-consuming. Here, we created a taste peptide database by collecting the reported taste peptide information. Eight key molecular descriptors from di/tri-peptides were selected and obtained by modeling screening. A gradient boosting decision tree model named Umami_YYDS (89.6% accuracy) was established by data enhancement, comparison algorithm and model optimization. Our model showed a great prediction performance compared to other models, and its outstanding ability was verified by sensory experiments. To provide a convenient approach, we deployed a prediction website based on Umami_YYDS and uploaded the Auto_Taste_ML machine learning package. In summary, we established the system TastePeptides-Meta, containing a taste peptide database TastePeptidesDB an umami/bitter taste prediction model Umami_YYDS and an open-source machine learning package Auto_Taste_ML, which were helpful for rapid screening of umami peptides.

一个TastePeptides-Meta系统,包括一个鲜味/苦味分类模型Umami_YYDS,一个TastePeptidesDB数据库和一个开源包Auto_Taste_ML
具有鲜味/苦味的味觉肽在食物属性中起着重要作用。然而,肽的味觉机制尚未完全了解,这些肽的鉴定是耗时的。在这里,我们通过收集报道的味觉肽信息创建了一个味觉肽数据库。通过建模筛选,从二/三肽中筛选出8个关键分子描述符。通过数据增强、比较算法和模型优化,建立了梯度增强决策树模型Umami_YYDS(准确率89.6%)。与其他模型相比,我们的模型具有较好的预测性能,并且通过感官实验验证了其出色的预测能力。为了提供一种方便的方法,我们部署了一个基于Umami_YYDS的预测网站,并上传了Auto_Taste_ML机器学习包。综上所述,我们建立了taste peptide - meta系统,该系统包含味觉肽数据库TastePeptidesDB、鲜味/苦味预测模型Umami_YYDS和开源机器学习包Auto_Taste_ML,有助于鲜味肽的快速筛选。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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