{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,5]],"date-time":"2026-05-05T09:22:13Z","timestamp":1777972933468,"version":"3.51.4"},"update-to":[{"DOI":"10.1371\/journal.pcbi.1013602","type":"new_version","label":"New version","source":"publisher","updated":{"date-parts":[[2025,10,22]],"date-time":"2025-10-22T00:00:00Z","timestamp":1761091200000}}],"reference-count":78,"publisher":"Public Library of Science (PLoS)","issue":"10","license":[{"start":{"date-parts":[[2025,10,16]],"date-time":"2025-10-16T00:00:00Z","timestamp":1760572800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32171271"],"award-info":[{"award-number":["32171271"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32271329"],"award-info":[{"award-number":["32271329"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["22473041"],"award-info":[{"award-number":["22473041"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004735","name":"Natural Science Foundation of Hunan Province","doi-asserted-by":"publisher","award":["2024JJ2042"],"award-info":[{"award-number":["2024JJ2042"]}],"id":[{"id":"10.13039\/501100004735","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100014472","name":"Scientific Research Foundation of Hunan Provincial Education Department","doi-asserted-by":"publisher","award":["23A0084"],"award-info":[{"award-number":["23A0084"]}],"id":[{"id":"10.13039\/100014472","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["www.ploscompbiol.org"],"crossmark-restriction":false},"short-container-title":["PLoS Comput Biol"],"abstract":"<jats:p>\n                    Taste peptides have emerged as promising natural flavoring agents attributed to their unique organoleptic properties, high safety profile, and potential health benefits. However, the\n                    <jats:italic>\n                      <jats:italic>de novo<\/jats:italic>\n                    <\/jats:italic>\n                    identification of taste peptides derived from animal, plant, or microbial sources remains a time-consuming and resource-intensive process, significantly impeding their widespread application in the food industry. In this work, we present TastePepAI, a comprehensive artificial intelligence framework for customized taste peptide design and safety assessment. As the key element of this framework, a loss-supervised adaptive variational autoencoder (LA-VAE) is implemented to efficiently optimize the latent representation of sequences during training and facilitate the generation of target peptides with desired taste profiles. Notably, our model incorporates a novel taste-avoidance mechanism, allowing for selective flavor exclusion. Subsequently, our in-house developed toxicity prediction algorithm (SpepToxPred) is integrated in the framework to undergo rigorous safety evaluation of generated peptides. Using this integrated platform, we successfully identified 73 peptides exhibiting sweet, salty, and umami, significantly expanding the current repertoire of taste peptides. This work demonstrates the potential of TastePepAI in accelerating taste peptide discovery for food applications and provides a versatile framework adaptable to broader peptide engineering challenges.\n                  <\/jats:p>","DOI":"10.1371\/journal.pcbi.1013602","type":"journal-article","created":{"date-parts":[[2025,10,16]],"date-time":"2025-10-16T17:43:26Z","timestamp":1760636606000},"page":"e1013602","update-policy":"https:\/\/doi.org\/10.1371\/journal.pcbi.corrections_policy","source":"Crossref","is-referenced-by-count":8,"title":["TastepepAI: An artificial intelligence platform for taste peptide de novo design"],"prefix":"10.1371","volume":"21","author":[{"given":"Jianda","family":"Yue","sequence":"first","affiliation":[]},{"given":"Tingting","family":"Li","sequence":"additional","affiliation":[]},{"given":"Jian","family":"Ouyang","sequence":"additional","affiliation":[]},{"given":"Jiawei","family":"Xu","sequence":"additional","affiliation":[]},{"given":"Hua","family":"Tan","sequence":"additional","affiliation":[]},{"given":"Zihui","family":"Chen","sequence":"additional","affiliation":[]},{"given":"Changsheng","family":"Han","sequence":"additional","affiliation":[]},{"given":"Huanyu","family":"Li","sequence":"additional","affiliation":[]},{"given":"Songping","family":"Liang","sequence":"additional","affiliation":[]},{"given":"Zhonghua","family":"Liu","sequence":"additional","affiliation":[]},{"given":"Zhonghua","family":"Liu","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4359-3753","authenticated-orcid":true,"given":"Ying","family":"Wang","sequence":"additional","affiliation":[]}],"member":"340","published-online":{"date-parts":[[2025,10,16]]},"reference":[{"key":"pcbi.1013602.ref001","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1016\/j.cofs.2015.02.007","article-title":"Multisensory processes in flavour perception and their influence on food choice","volume":"3","author":"J Prescott","year":"2015","journal-title":"Current Opinion in Food Science"},{"issue":"1","key":"pcbi.1013602.ref002","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1016\/j.physbeh.2005.04.012","article-title":"Taste, olfactory, and food texture processing in the brain, and the control of food intake","volume":"85","author":"ET Rolls","year":"2005","journal-title":"Physiol Behav"},{"key":"pcbi.1013602.ref003","doi-asserted-by":"crossref","first-page":"114593","DOI":"10.1016\/j.foodres.2024.114593","article-title":"Current trends and perspectives on salty and salt taste-enhancing peptides: A focus on preparation, evaluation and perception mechanisms of salt taste","volume":"190","author":"X Chen","year":"2024","journal-title":"Food Res Int"},{"key":"pcbi.1013602.ref004","article-title":"Recent advances and applications of deep learning, electroencephalography, and modern analysis techniques in screening, evaluation, and mechanistic analysis of taste peptides","author":"L Su","year":"2024","journal-title":"Trends in Food Science & Technology"},{"issue":"2","key":"pcbi.1013602.ref005","doi-asserted-by":"crossref","first-page":"535","DOI":"10.1007\/s13197-018-3549-4","article-title":"Bioactive food derived peptides: a review on correlation between structure of bioactive peptides and their functional properties","volume":"56","author":"Z Karami","year":"2019","journal-title":"J Food Sci Technol"},{"issue":"1","key":"pcbi.1013602.ref006","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.jff.2010.01.003","article-title":"Development and biological activities of marine-derived bioactive peptides: A review","volume":"2","author":"S-K Kim","year":"2010","journal-title":"Journal of Functional Foods"},{"issue":"2","key":"pcbi.1013602.ref007","doi-asserted-by":"crossref","first-page":"1574","DOI":"10.3390\/ijms24021574","article-title":"Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat","volume":"24","author":"A Heres","year":"2023","journal-title":"Int J Mol Sci"},{"key":"pcbi.1013602.ref008","doi-asserted-by":"crossref","first-page":"115190","DOI":"10.1016\/j.foodres.2024.115190","article-title":"Absorption of food-derived peptides: Mechanisms, influencing factors, and enhancement strategies","volume":"197","author":"C Xu","year":"2024","journal-title":"Food Res Int"},{"issue":"19","key":"pcbi.1013602.ref009","doi-asserted-by":"crossref","first-page":"4479","DOI":"10.3390\/molecules25194479","article-title":"Current Evidence on the Bioavailability of Food Bioactive Peptides","volume":"25","author":"L Amigo","year":"2020","journal-title":"Molecules"},{"key":"pcbi.1013602.ref010","doi-asserted-by":"crossref","first-page":"174","DOI":"10.1016\/j.foodchem.2016.03.058","article-title":"Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce","volume":"206","author":"M Zhuang","year":"2016","journal-title":"Food Chem"},{"key":"pcbi.1013602.ref011","doi-asserted-by":"crossref","first-page":"1132","DOI":"10.1007\/s11947-021-02630-1","article-title":"Small peptides hydrolyzed from pea protein and their Maillard reaction products as taste modifiers: Saltiness, umami, and kokumi enhancement","volume":"14","author":"F Yan","year":"2021","journal-title":"Food and Bioprocess Technology"},{"key":"pcbi.1013602.ref012","doi-asserted-by":"crossref","first-page":"104303","DOI":"10.1016\/j.fbio.2024.104303","article-title":"Characterization and functional properties of umami peptides from douchi: Taste mechanism and antioxidant activity","volume":"60","author":"S Zhang","year":"2024","journal-title":"Food Bioscience"},{"issue":"6","key":"pcbi.1013602.ref013","doi-asserted-by":"crossref","first-page":"2974","DOI":"10.1002\/fsn3.3279","article-title":"Development of lentil peptides with potent antioxidant, antihypertensive, and antidiabetic activities along with umami taste","volume":"11","author":"A Rezvankhah","year":"2023","journal-title":"Food Sci Nutr"},{"key":"pcbi.1013602.ref014","doi-asserted-by":"crossref","first-page":"1412","DOI":"10.1007\/s11947-023-03142-w","article-title":"Modification of marine bioactive peptides: Strategy to improve the biological activity, stability, and taste properties","volume":"17","author":"AA Abdo","year":"2024","journal-title":"Food and Bioprocess Technology"},{"issue":"20","key":"pcbi.1013602.ref015","doi-asserted-by":"crossref","first-page":"4400","DOI":"10.3390\/nu14204400","article-title":"Proteomics Characterization of Food-Derived Bioactive Peptides with Anti-Allergic and Anti-Inflammatory Properties","volume":"14","author":"AG Abril","year":"2022","journal-title":"Nutrients"},{"issue":"10","key":"pcbi.1013602.ref016","doi-asserted-by":"crossref","first-page":"1042","DOI":"10.1016\/j.jacc.2014.12.039","article-title":"Dietary sodium and health: more than just blood pressure","volume":"65","author":"WB Farquhar","year":"2015","journal-title":"J Am Coll Cardiol"},{"key":"pcbi.1013602.ref017","doi-asserted-by":"crossref","first-page":"1223","DOI":"10.1016\/S0140-6736(20)30752-2","article-title":"Global burden of 87 risk factors in 204 countries and territories, 1990\u20132019: a systematic analysis for the Global Burden of Disease Study 2019","volume":"396","author":"G Collaborators","year":"2020","journal-title":"The Lancet"},{"issue":"4","key":"pcbi.1013602.ref018","doi-asserted-by":"crossref","first-page":"516","DOI":"10.1001\/jamainternmed.2013.13563","article-title":"Added sugar intake and cardiovascular diseases mortality among US adults","volume":"174","author":"Q Yang","year":"2014","journal-title":"JAMA Intern Med"},{"key":"pcbi.1013602.ref019","doi-asserted-by":"crossref","DOI":"10.1093\/jn\/130.4.1049S","article-title":"The safety evaluation of monosodium glutamate","volume":"130","author":"R Walker","year":"2000","journal-title":"J Nutr"},{"issue":"16","key":"pcbi.1013602.ref020","doi-asserted-by":"crossref","first-page":"3186","DOI":"10.1080\/10408398.2024.2360074","article-title":"Food-derived peptides unleashed: emerging roles as food additives beyond bioactivities","volume":"65","author":"Y Yang","year":"2025","journal-title":"Crit Rev Food Sci Nutr"},{"key":"pcbi.1013602.ref021","first-page":"1","article-title":"Unlocking the Potential of the Umami Taste-Presenting Compounds: A Review of the Health Benefits, Metabolic Mechanisms and Intelligent Detection Strategies","author":"R Xia","year":"2024","journal-title":"Food Reviews International"},{"key":"pcbi.1013602.ref022","doi-asserted-by":"crossref","first-page":"109261","DOI":"10.1016\/j.meatsci.2023.109261","article-title":"Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products","volume":"204","author":"R Chen","year":"2023","journal-title":"Meat Sci"},{"key":"pcbi.1013602.ref023","doi-asserted-by":"crossref","first-page":"114248","DOI":"10.1016\/j.foodres.2024.114248","article-title":"Effects of umami substances as taste enhancers on salt reduction in meat products: A review","volume":"185","author":"F Ma","year":"2024","journal-title":"Food Res Int"},{"issue":"35","key":"pcbi.1013602.ref024","doi-asserted-by":"crossref","first-page":"10272","DOI":"10.1021\/acs.jafc.1c03431","article-title":"Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction","volume":"69","author":"YP Chen","year":"2021","journal-title":"J Agric Food Chem"},{"key":"pcbi.1013602.ref025","doi-asserted-by":"crossref","first-page":"139664","DOI":"10.1016\/j.foodchem.2024.139664","article-title":"Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review","volume":"453","author":"Y Hu","year":"2024","journal-title":"Food Chem"},{"key":"pcbi.1013602.ref026","doi-asserted-by":"crossref","first-page":"128522","DOI":"10.1016\/j.foodchem.2020.128522","article-title":"Isolation, characterization and molecular docking of novel umami and umami-enhancing peptides from Ruditapes philippinarum","volume":"343","author":"Y Zhang","year":"2021","journal-title":"Food Chem"},{"key":"pcbi.1013602.ref027","doi-asserted-by":"crossref","DOI":"10.1006\/rtph.2002.1542","article-title":"Aspartame: review of safety","volume":"35","author":"HH Butchko","year":"2002","journal-title":"Regul Toxicol Pharmacol"},{"key":"pcbi.1013602.ref028","doi-asserted-by":"crossref","first-page":"117","DOI":"10.1002\/9781118373941.ch6","article-title":"Aspartame, neotame and advantame","volume-title":"Sweeteners and Sugar Alternatives in Food Technology","author":"K O\u2019donnell","year":"2012"},{"issue":"23","key":"pcbi.1013602.ref029","doi-asserted-by":"crossref","first-page":"12608","DOI":"10.1080\/07391102.2021.1973565","article-title":"Molecular investigation of artificial and natural sweeteners as potential anti-inflammatory agents","volume":"40","author":"E Chontzopoulou","year":"2022","journal-title":"J Biomol Struct Dyn"},{"issue":"2","key":"pcbi.1013602.ref030","doi-asserted-by":"crossref","first-page":"113","DOI":"10.4103\/0976-500X.72357","article-title":"Aspartame: Sweetener with anti-inflammatory potential?","volume":"1","author":"S Pradhan","year":"2010","journal-title":"J Pharmacol Pharmacother"},{"issue":"38","key":"pcbi.1013602.ref031","doi-asserted-by":"crossref","first-page":"13950","DOI":"10.1021\/acs.jafc.3c04479","article-title":"Sweet Taste Receptors and Associated Sweet Peptides: Insights into Structure and Function","volume":"71","author":"S Zhao","year":"2023","journal-title":"J Agric Food Chem"},{"key":"pcbi.1013602.ref032","doi-asserted-by":"crossref","first-page":"136480","DOI":"10.1016\/j.foodchem.2023.136480","article-title":"ACE inhibitory activity and salt-reduction properties of umami peptides from chicken soup","volume":"425","author":"J Zhang","year":"2023","journal-title":"Food Chem"},{"key":"pcbi.1013602.ref033","doi-asserted-by":"crossref","first-page":"104845","DOI":"10.1016\/j.tifs.2024.104845","article-title":"Artificial intelligence in food bioactive peptides screening: Recent advances and future prospects","volume":"156","author":"J Chang","year":"2025","journal-title":"Trends in Food Science & Technology"},{"issue":"2","key":"pcbi.1013602.ref034","doi-asserted-by":"crossref","first-page":"1462","DOI":"10.1111\/1541-4337.12916","article-title":"Research progress in the screening and evaluation of umami peptides","volume":"21","author":"L Qi","year":"2022","journal-title":"Compr Rev Food Sci Food Saf"},{"key":"pcbi.1013602.ref035","doi-asserted-by":"crossref","first-page":"134812","DOI":"10.1016\/j.foodchem.2022.134812","article-title":"A TastePeptides-Meta system including an umami\/bitter classification model Umami_YYDS, a TastePeptidesDB database and an open-source package Auto_Taste_ML","volume":"405","author":"Z Cui","year":"2023","journal-title":"Food Chem"},{"issue":"12","key":"pcbi.1013602.ref036","doi-asserted-by":"crossref","first-page":"8326","DOI":"10.1111\/1750-3841.17532","article-title":"Characterization and peptide identification of umami fractions from rusip-a traditional fermented anchovy product","volume":"89","author":"V Amelia","year":"2024","journal-title":"J Food Sci"},{"issue":"20","key":"pcbi.1013602.ref037","doi-asserted-by":"crossref","first-page":"4503","DOI":"10.1080\/10408398.2021.2002807","article-title":"Recent advancement in functional properties and toxicity assessment of plant-derived bioactive peptides using bioinformatic approaches","volume":"63","author":"PP Singh","year":"2023","journal-title":"Crit Rev Food Sci Nutr"},{"key":"pcbi.1013602.ref038","doi-asserted-by":"crossref","first-page":"488","DOI":"10.1016\/j.watres.2018.12.048","article-title":"Cyanobacterial peptides beyond microcystins - A review on co-occurrence, toxicity, and challenges for risk assessment","volume":"151","author":"EM-L Janssen","year":"2019","journal-title":"Water Res"},{"issue":"11","key":"pcbi.1013602.ref039","doi-asserted-by":"crossref","first-page":"1738","DOI":"10.3390\/nu10111738","article-title":"Food-Derived Bioactive Peptides in Human Health: Challenges and Opportunities","volume":"10","author":"S Chakrabarti","year":"2018","journal-title":"Nutrients"},{"issue":"6","key":"pcbi.1013602.ref040","doi-asserted-by":"crossref","first-page":"5153","DOI":"10.1111\/1541-4337.13050","article-title":"Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates","volume":"21","author":"B Liu","year":"2022","journal-title":"Compr Rev Food Sci Food Saf"},{"issue":"17","key":"pcbi.1013602.ref041","doi-asserted-by":"crossref","first-page":"2556","DOI":"10.1093\/bioinformatics\/btab133","article-title":"BERT4Bitter: a bidirectional encoder representations from transformers (BERT)-based model for improving the prediction of bitter peptides","volume":"37","author":"P Charoenkwan","year":"2021","journal-title":"Bioinformatics"},{"issue":"4","key":"pcbi.1013602.ref042","doi-asserted-by":"crossref","first-page":"2813","DOI":"10.1016\/j.ygeno.2020.03.019","article-title":"iBitter-SCM: Identification and characterization of bitter peptides using a scoring card method with propensity scores of dipeptides","volume":"112","author":"P Charoenkwan","year":"2020","journal-title":"Genomics"},{"issue":"12","key":"pcbi.1013602.ref043","doi-asserted-by":"crossref","first-page":"6666","DOI":"10.1021\/acs.jcim.0c00707","article-title":"iUmami-SCM: A Novel Sequence-Based Predictor for Prediction and Analysis of Umami Peptides Using a Scoring Card Method with Propensity Scores of Dipeptides","volume":"60","author":"P Charoenkwan","year":"2020","journal-title":"J Chem Inf Model"},{"key":"pcbi.1013602.ref044","doi-asserted-by":"crossref","first-page":"134935","DOI":"10.1016\/j.foodchem.2022.134935","article-title":"Umami-MRNN: Deep learning-based prediction of umami peptide using RNN and MLP","volume":"405","author":"L Qi","year":"2023","journal-title":"Food Chemistry"},{"issue":"7","key":"pcbi.1013602.ref045","doi-asserted-by":"crossref","first-page":"1498","DOI":"10.3390\/foods12071498","article-title":"A Machine Learning Method to Identify Umami Peptide Sequences by Using Multiplicative LSTM Embedded Features","volume":"12","author":"J Jiang","year":"2023","journal-title":"Foods"},{"key":"pcbi.1013602.ref046","doi-asserted-by":"crossref","first-page":"141826","DOI":"10.1016\/j.foodchem.2024.141826","article-title":"Umami-gcForest: Construction of a predictive model for umami peptides based on deep forest","volume":"464","author":"S Ji","year":"2025","journal-title":"Food Chem"},{"key":"pcbi.1013602.ref047","doi-asserted-by":"crossref","first-page":"674","DOI":"10.1016\/j.foodchem.2018.11.114","article-title":"Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC-ESI-QTOF-MS\/MS","volume":"278","author":"J Zhang","year":"2019","journal-title":"Food Chem"},{"issue":"3","key":"pcbi.1013602.ref048","first-page":"871","article-title":"Synthesis of Bitter Peptides Composed of Aspartic Acid and Glutamic Acid","volume":"52","author":"S Ohyama","year":"1988","journal-title":"Agricultural and Biological Chemistry"},{"issue":"9","key":"pcbi.1013602.ref049","first-page":"1761","article-title":"A Peptide with Delicious Taste","volume":"42","author":"Y Yamasaki","year":"1978","journal-title":"Agricultural and Biological Chemistry"},{"key":"pcbi.1013602.ref050","doi-asserted-by":"crossref","first-page":"104704","DOI":"10.1016\/j.tifs.2024.104704","article-title":"Current food processing methods for obtaining umami peptides from protein-rich foods: A review","volume":"153","author":"J An","year":"2024","journal-title":"Trends in Food Science & Technology"},{"issue":"10","key":"pcbi.1013602.ref051","doi-asserted-by":"crossref","first-page":"1661","DOI":"10.1007\/s00018-009-8755-9","article-title":"Bitter peptides and bitter taste receptors","volume":"66","author":"K Maehashi","year":"2009","journal-title":"Cell Mol Life Sci"},{"issue":"18","key":"pcbi.1013602.ref052","doi-asserted-by":"crossref","first-page":"9844","DOI":"10.3390\/ijms25189844","article-title":"Research on Bitter Peptides in the Field of Bioinformatics: A Comprehensive Review","volume":"25","author":"S Liu","year":"2024","journal-title":"Int J Mol Sci"},{"key":"pcbi.1013602.ref053","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1007\/s12078-008-9008-2","article-title":"Masking bitter taste by molecules","volume":"1","author":"JP Ley","year":"2008","journal-title":"Chemosensory Perception"},{"key":"pcbi.1013602.ref054","doi-asserted-by":"crossref","DOI":"10.1093\/nar\/gkt1008","article-title":"Hemolytik: a database of experimentally determined hemolytic and non-hemolytic peptides","volume":"42","author":"A Gautam","year":"2014","journal-title":"Nucleic Acids Res"},{"key":"pcbi.1013602.ref055","doi-asserted-by":"crossref","first-page":"108926","DOI":"10.1016\/j.compbiomed.2024.108926","article-title":"ToxinPred 3.0: An improved method for predicting the toxicity of peptides","volume":"179","author":"AS Rathore","year":"2024","journal-title":"Comput Biol Med"},{"issue":"23","key":"pcbi.1013602.ref056","doi-asserted-by":"crossref","first-page":"13262","DOI":"10.1021\/acs.jafc.4c00187","article-title":"Exploring the Relationship between Small Peptides and the T1R1\/T1R3 Umami Taste Receptor for Umami Peptide Prediction: A Combined Approach","volume":"72","author":"W Zhang","year":"2024","journal-title":"J Agric Food Chem"},{"key":"pcbi.1013602.ref057","doi-asserted-by":"crossref","first-page":"126053","DOI":"10.1016\/j.foodchem.2019.126053","article-title":"Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus","volume":"312","author":"X Li","year":"2020","journal-title":"Food Chem"},{"key":"pcbi.1013602.ref058","doi-asserted-by":"crossref","first-page":"10","DOI":"10.1016\/j.foodqual.2017.12.006","article-title":"Multidimensional measurement of individual differences in taste perception","volume":"65","author":"S Puputti","year":"2018","journal-title":"Food Quality and Preference"},{"key":"pcbi.1013602.ref059","doi-asserted-by":"crossref","first-page":"104041","DOI":"10.1016\/j.foodqual.2020.104041","article-title":"Common bitter stimuli show differences in their temporal profiles before and after swallowing","volume":"87","author":"MJ Higgins","year":"2021","journal-title":"Food Quality and Preference"},{"issue":"2","key":"pcbi.1013602.ref060","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1002\/psc.1428","article-title":"The good taste of peptides","volume":"18","author":"PA Temussi","year":"2012","journal-title":"J Pept Sci"},{"key":"pcbi.1013602.ref061","doi-asserted-by":"crossref","first-page":"303","DOI":"10.1016\/0308-8146(96)00027-1","article-title":"Individual differences in taste perception","volume":"56","author":"DA Stevens","year":"1996","journal-title":"Food Chemistry"},{"issue":"4","key":"pcbi.1013602.ref062","doi-asserted-by":"crossref","first-page":"377","DOI":"10.1007\/s00018-006-6384-0","article-title":"Influence of temperature on taste perception","volume":"64","author":"K Talavera","year":"2007","journal-title":"Cell Mol Life Sci"},{"key":"pcbi.1013602.ref063","doi-asserted-by":"crossref","first-page":"1022257","DOI":"10.3389\/fnut.2022.1022257","article-title":"Characteristics of the enzyme-induced release of bitter peptides from wheat gluten hydrolysates","volume":"9","author":"X Sun","year":"2022","journal-title":"Front Nutr"},{"issue":"4","key":"pcbi.1013602.ref064","doi-asserted-by":"crossref","first-page":"851","DOI":"10.1016\/j.bbrc.2007.11.070","article-title":"Bitter peptides activate hTAS2Rs, the human bitter receptors","volume":"365","author":"K Maehashi","year":"2008","journal-title":"Biochem Biophys Res Commun"},{"issue":"23","key":"pcbi.1013602.ref065","doi-asserted-by":"crossref","first-page":"5978","DOI":"10.3390\/ijms20235978","article-title":"BIOPEP-UWM Database of Bioactive Peptides: Current Opportunities","volume":"20","author":"P Minkiewicz","year":"2019","journal-title":"Int J Mol Sci"},{"issue":"1","key":"pcbi.1013602.ref066","doi-asserted-by":"crossref","first-page":"21735","DOI":"10.1038\/s41598-022-25935-3","article-title":"Toward a general and interpretable umami taste predictor using a multi-objective machine learning approach","volume":"12","author":"L Pallante","year":"2022","journal-title":"Sci Rep"},{"issue":"22","key":"pcbi.1013602.ref067","doi-asserted-by":"crossref","first-page":"3742","DOI":"10.3390\/foods11223742","article-title":"IUP-BERT: Identification of Umami Peptides Based on BERT Features","volume":"11","author":"L Jiang","year":"2022","journal-title":"Foods"},{"issue":"6","key":"pcbi.1013602.ref068","article-title":"ToxGIN: an In silico prediction model for peptide toxicity via graph isomorphism networks integrating peptide sequence and structure information","volume":"25","author":"Q Yu","year":"2024","journal-title":"Brief Bioinform"},{"issue":"29","key":"pcbi.1013602.ref069","doi-asserted-by":"crossref","first-page":"32116","DOI":"10.1021\/acsomega.4c04246","article-title":"ToxTeller: Predicting Peptide Toxicity Using Four Different Machine Learning Approaches","volume":"9","author":"J-H Wang","year":"2024","journal-title":"ACS Omega"},{"issue":"6","key":"pcbi.1013602.ref070","doi-asserted-by":"crossref","first-page":"1514","DOI":"10.1093\/bioinformatics\/btac006","article-title":"ToxIBTL: prediction of peptide toxicity based on information bottleneck and transfer learning","volume":"38","author":"L Wei","year":"2022","journal-title":"Bioinformatics"},{"key":"pcbi.1013602.ref071","doi-asserted-by":"crossref","DOI":"10.1093\/nar\/gkr886","article-title":"ConoServer: updated content, knowledge, and discovery tools in the conopeptide database","volume":"40","author":"Q Kaas","year":"2012","journal-title":"Nucleic Acids Res"},{"key":"pcbi.1013602.ref072","article-title":"DRAMP 3.0: an enhanced comprehensive data repository of antimicrobial peptides","volume":"50","author":"G Shi","year":"2022","journal-title":"Nucleic Acids Res"},{"key":"pcbi.1013602.ref073","doi-asserted-by":"crossref","DOI":"10.1093\/nar\/gkv1051","article-title":"CAMPR3: a database on sequences, structures and signatures of antimicrobial peptides","volume":"44","author":"FH Waghu","year":"2016","journal-title":"Nucleic Acids Res"},{"key":"pcbi.1013602.ref074","doi-asserted-by":"crossref","DOI":"10.1093\/nar\/gkaa991","article-title":"DBAASP v3: database of antimicrobial\/cytotoxic activity and structure of peptides as a resource for development of new therapeutics","volume":"49","author":"M Pirtskhalava","year":"2021","journal-title":"Nucleic Acids Res"},{"issue":"11","key":"pcbi.1013602.ref075","doi-asserted-by":"crossref","first-page":"1422","DOI":"10.1093\/bioinformatics\/btp163","article-title":"Biopython: freely available Python tools for computational molecular biology and bioinformatics","volume":"25","author":"PJA Cock","year":"2009","journal-title":"Bioinformatics"},{"issue":"17","key":"pcbi.1013602.ref076","doi-asserted-by":"crossref","first-page":"2753","DOI":"10.1093\/bioinformatics\/btx285","article-title":"modlAMP: Python for antimicrobial peptides","volume":"33","author":"AT M\u00fcller","year":"2017","journal-title":"Bioinformatics"},{"key":"pcbi.1013602.ref077","doi-asserted-by":"crossref","first-page":"137057","DOI":"10.1016\/j.foodchem.2023.137057","article-title":"A screening strategy for identifying umami peptides with multiple bioactivities from Stropharia rugosoannulata using in silico approaches and SPR sensing","volume":"431","author":"J Li","year":"2024","journal-title":"Food Chem"},{"key":"pcbi.1013602.ref078","doi-asserted-by":"crossref","first-page":"136807","DOI":"10.1016\/j.foodchem.2023.136807","article-title":"Identification of novel umami peptides from yeast extract and the mechanism against T1R1\/T1R3","volume":"429","author":"H Wang","year":"2023","journal-title":"Food Chem"}],"updated-by":[{"DOI":"10.1371\/journal.pcbi.1013602","type":"new_version","label":"New version","source":"publisher","updated":{"date-parts":[[2025,10,22]],"date-time":"2025-10-22T00:00:00Z","timestamp":1761091200000}}],"container-title":["PLOS Computational Biology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/dx.plos.org\/10.1371\/journal.pcbi.1013602","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,22]],"date-time":"2025-10-22T17:58:52Z","timestamp":1761155932000},"score":1,"resource":{"primary":{"URL":"https:\/\/dx.plos.org\/10.1371\/journal.pcbi.1013602"}},"subtitle":[],"editor":[{"given":"Mohammad Sadegh","family":"Taghizadeh","sequence":"first","affiliation":[]}],"short-title":[],"issued":{"date-parts":[[2025,10,16]]},"references-count":78,"journal-issue":{"issue":"10","published-online":{"date-parts":[[2025,10,16]]}},"URL":"https:\/\/doi.org\/10.1371\/journal.pcbi.1013602","relation":{},"ISSN":["1553-7358"],"issn-type":[{"value":"1553-7358","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,10,16]]}}}