Evidence map›Paper›PMID 36526644›Full record

ArticleScientific reports2022

Toward a general and interpretable umami taste predictor using a multi-objective machine learning approach.

Lorenzo Pallante, Aigli Korfiati, Lampros Androutsos, Filip Stojceski, Agorakis Bompotas, Ioannis Giannikos, Christos Raftopoulos, Marta Malavolta, Gianvito Grasso, Seferina Mavroudi and 6 more

Abstract read
In one paragraph

Article in Scientific reports, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.

0numbers the graph read from it
0cells of the map it votes in
10citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

10 citing papers in PubMed.

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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

16 authors.

Lorenzo Pallante *Department of Mechanical and Aerospace Engineering, Politecnico di Torino, PolitoBIOMedLab, 10129, Torino, Italy.
Aigli Korfiati *InSyBio PC, 265 04, Patras, Greece.
Lampros AndroutsosInSyBio PC, 265 04, Patras, Greece.
Filip StojceskiDepartment of Innovative Technologies, Dalle Molle Institute for Artificial Intelligence, 6962, Lugano-Viganello, Switzerland.
Agorakis BompotasIndustrial Systems Institute, Athena Research Center, 265 04, Patras, Greece.
Ioannis GiannikosIndustrial Systems Institute, Athena Research Center, 265 04, Patras, Greece.
Christos RaftopoulosIndustrial Systems Institute, Athena Research Center, 265 04, Patras, Greece.
Marta MalavoltaFaculty of Computer and Information Science, University of Ljubljana, 1000, Ljubljana, Slovenia.
Gianvito GrassoDepartment of Innovative Technologies, Dalle Molle Institute for Artificial Intelligence, 6962, Lugano-Viganello, Switzerland.
Seferina MavroudiInSyBio PC, 265 04, Patras, Greece.
Athanasios KalogerasIndustrial Systems Institute, Athena Research Center, 265 04, Patras, Greece.
Vanessa MartosDepartment of Plant Physiology, Institute of Biotechnology, University of Granada, 18011, Granada, Spain.
Daria Amoroso7hc srl, 00198, Rome, Italy.
Dario PigaDepartment of Innovative Technologies, Dalle Molle Institute for Artificial Intelligence, 6962, Lugano-Viganello, Switzerland.
Konstantinos TheofilatosInSyBio PC, 265 04, Patras, Greece.
Marco A DeriuDepartment of Mechanical and Aerospace Engineering, Politecnico di Torino, PolitoBIOMedLab, 10129, Torino, Italy. marco.deriu@polito.it.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The umami taste is one of the five basic taste modalities normally linked to the protein content in food. The implementation of fast and cost-effective tools for the prediction of the umami taste of a molecule remains extremely interesting to understand the molecular basis of this taste and to effectively rationalise the production and consumption of specific foods and ingredients. However, the only examples of umami predictors available in the literature rely on the amino acid sequence of the analysed peptides, limiting the applicability of the models. In the present study, we developed a novel ML-based algorithm, named VirtuousUmami, able to predict the umami taste of a query compound starting from its SMILES representation, thus opening up the possibility of potentially using such a model on any database through a standard and more general molecular description. Herein, we have tested our model on five databases related to foods or natural compounds. The proposed tool will pave the way toward the rationalisation of the molecular features underlying the umami taste and toward the design of specific peptide-inspired compounds with specific taste properties.

Indexed as

TasteTaste PerceptionFoodMachine LearningPeptidesPeptides

Identifiers

PMID36526644
PMCPMC9758219

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.