ReviewInternational journal of molecular sciences2024
Research on Bitter Peptides in the Field of Bioinformatics: A Comprehensive Review.
Review in International journal of molecular sciences, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
What it found
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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.
The trial behind it
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Who cites it
13 citing papers in PubMed.
- iBitter-HF: A Method for Bitter Peptide Sequence Identification Based on Hybrid Feature Embedding.Foods (Basel, Switzerland) · 2026Article
- Investigation on the Screening and Taste Mechanisms of Umami Peptides in Natural and Hydrolyzed Jinhua Ham.Foods (Basel, Switzerland) · 2026Article
- Comparative Effects of Different Proteases on the Non-Volatile Taste Compounds and Volatile Flavor Fingerprints ofFoods (Basel, Switzerland) · 2026Article
- Consumer Rejection Threshold of Mung Bean Protein Hydrolysate: Unsweetened and Sweetened Brewed Teas as Test Models.Foods (Basel, Switzerland) · 2026Article
- Identification and Sensory Characterization of Umami Peptides During Lager Beer Fermentation.Foods (Basel, Switzerland) · 2026Article
- Molecular and Computational Basis of Taste Perception: A Review toward the "Digital Language of Taste".ACS omega · 2026Review
- Emerging enzymatic modifications and AI-driven strategies for smart tailoring of taste characteristics in food-derived peptides: A review.Food chemistry: X · 2026Review
- Thermolysin Versus Four Commercial Proteases in the Modification of Soy Protein Isolate: Structural, Functional, and Taste Characterization.Foods (Basel, Switzerland) · 2026Article
- Harnessing meat byproducts for health: bioactive peptides to modulate gut microbiota and promote sustainability.Food chemistry: X · 2026Review
- TastepepAI: An artificial intelligence platform for taste peptide de novo design.PLoS computational biology · 2025Article
- xBitterT5: an explainable transformer-based framework with multimodal inputs for identifying bitter-taste peptides.Journal of cheminformatics · 2025Article
- Review
- Antimicrobial peptides and proteins against drug-resistant pathogens.Cell surface (Amsterdam, Netherlands) · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
Bitter peptides are small molecular peptides produced by the hydrolysis of proteins under acidic, alkaline, or enzymatic conditions. These peptides can enhance food flavor and offer various health benefits, with attributes such as antihypertensive, antidiabetic, antioxidant, antibacterial, and immune-regulating properties. They show significant potential in the development of functional foods and the prevention and treatment of diseases. This review introduces the diverse sources of bitter peptides and discusses the mechanisms of bitterness generation and their physiological functions in the taste system. Additionally, it emphasizes the application of bioinformatics in bitter peptide research, including the establishment and improvement of bitter peptide databases, the use of quantitative structure-activity relationship (QSAR) models to predict bitterness thresholds, and the latest advancements in classification prediction models built using machine learning and deep learning algorithms for bitter peptide identification. Future research directions include enhancing databases, diversifying models, and applying generative models to advance bitter peptide research towards deepening and discovering more practical applications.
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Registered trials
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.