Ezgi Çakmak, İ. Selvi̇
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引用次数: 1

摘要

蛋白质在生物体的生物过程中起着至关重要的作用。了解这种蛋白质的功能为未来的生物学和医学研究提供了重要的见解。由于蛋白质的形状决定了它的功能,因此了解蛋白质的三维结构非常重要。尽管x射线晶体学和核磁共振(NMR)等实验方法已被用于检查蛋白质的形状,但到目前为止,结果还不够充分。因此,预测蛋白质的三维结构是至关重要的。从蛋白质的初级结构中确定蛋白质的三维结构是具有挑战性的。因此,预测蛋白质二级结构对研究其结构和功能具有重要意义。许多新兴的方法,包括机器学习和深度学习,已被用于预测蛋白质的二级结构,并构成结构生物信息学的重要组成部分。本研究的目的是比较使用四种最常用的深度学习方法(卷积神经网络(CNN)、循环神经网络(RNN)、长短期记忆网络(LSTM)和门控循环单元(GRU))创建的预测模型产生的结果。使用CB513数据集对这些模型进行训练和测试,并应用了准确性、f1分数、召回率和精度等性能评估指标。CNN、RNN、LSTM和GRU模型的准确率分别为82.54%、82.06%、81.1%和81.48%。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Derin Öğrenme (CNN, RNN, LSTM, GRU) Kullanarak Protein İkincil Yapı Tahmini
Proteins play a crucial function in the biological processes of living organisms. Knowing the function of the protein offers significant insight into future biological and medical research. Since a protein’s shape determines its function, it is important to understand the protein’s 3D structure. Although experimental methods such as X-ray crystallography and nuclear magnetic resonance (NMR) have been used to examine the shape of proteins, so far the results have been insufficient. As a result, predicting the 3D structure of proteins is crucial. Determining the 3D structure of a protein from its primary structure is challenging. Therefore, predicting the protein secondary structure becomes important for studying its structure and function. Many emerging methods, including machine learning, as well as deep learning, have been used to predict the secondary structure of proteins and comprise a crucial part of Structural Bioinformatics. The goal of this study is to compare the results generated by predictive models that were created using the four most frequently utilized deep learning methods: convolutional neural networks (CNN), recurrent neural networks (RNN), long short term memory networks (LSTM), and gated recurrent units (GRU). The CB513 dataset was used to train and test these models, and performance evaluation metrics viz. accuracy, f1 score, recall, and precision were applied. The CNN, RNN, LSTM, and GRU models had an accuracy of 82.54%, 82.06%, 81.1%, and 81.48%, respectively.
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