Heng-Yun Zhao , Si-Min Xu , Si-Nuo Xie , Wan-Lin Ye , Jian Li , Lang-Hong Wang , Shi-Lin Cao , Jun-Hu Cheng , Xin-An Zeng , Ji Ma
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引用次数: 0
摘要
嗅觉受体(OR)与特定气味分子之间的相互作用通过错综复杂的激活模式编码出许多不同的气味。在这项研究中,为了加深我们对嗅觉感知的理解,结合实验数据和人工智能预测,构建了一个包含气味剂、嗅觉受体和高质量嗅觉受体-气味剂反应的综合数据库 Atomevo-Odor(http://cslodordatabase.7fx.cn/)。此外,还采用图论和无监督学习方法对气味进行分类,并研究了气味官能团与香味类型之间的关系,以及不同气味官能团对 OR 的识别机制。此外,还开发了一个基于 CNN 的模型,用于预测 OR-臭味反应。最后,对未见数据的预测有助于识别潜在的 OR-odorant 反应对,从而进一步分析 OR 对气味的反应和识别机制。这项研究为后续实验的设计和指导提供了宝贵的见解。
Atomevo-odor: A database for understanding olfactory receptor-odorant pairs with multi-artificial intelligence methods
Interactions between olfactory receptors (ORs) and specific odorant molecules encode many distinct odors through intricate activation patterns. In this study, in order to enhance our understanding of olfactory perception, Atomevo-Odor (http://cslodordatabase.7fx.cn/), a comprehensive database for odorants, ORs, and high-quality OR-odorant responses combining experimental data and artificial intelligence prediction, was constructed. Moreover, graph theory and unsupervised learning methods were employed to classify the odorants, and the relationship between odorant functional groups and fragrance types was examined, along with the recognition mechanism of ORs for different odorant functional groups. Furthermore, a CNN-based model was developed for the OR-odorant response prediction. Finally, predictions of unseen data facilitated the identification of potentially responsive OR-odorant pairs, which allowed for further analysis of the response and recognition mechanisms of odorants by ORs. This study provides valuable insights into the design and guidance for subsequent experiments.
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.