BitterMasS: Predicting Bitterness from Mass Spectra.

J Agric Food Chem

Food Science and Nutrition, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Institute of Biochemistry, Food and Nutrition, The Hebrew University of Jerusalem, 76100 Rehovot, Israel.

Published: May 2024

AI Article Synopsis

  • - Bitter compounds are widespread in nature and in pharmaceuticals, but only a small percentage of their chemical structures have been mapped, leaving much of the metabolome unaccounted for.
  • - The research introduces BitterMasS, a machine learning model that predicts bitterness based on mass spectra, achieving strong results with precision and recall rates of 67-93% when tested against both known and newly extracted compounds.
  • - The model outperforms traditional methods by predicting bitterness without needing detailed structural information, which could help in identifying bitter compounds during metabolomics studies and monitoring changes over time.

Article Abstract

Bitter compounds are common in nature and among drugs. Previously, machine learning tools were developed to predict bitterness from the chemical structure. However, known structures are estimated to represent only 5-10% of the metabolome, and the rest remain unassigned or "dark". We present BitterMasS, a Random Forest classifier that was trained on 5414 experimental mass spectra of bitter and nonbitter compounds, achieving precision = 0.83 and recall = 0.90 for an internal test set. Next, the model was tested against spectra newly extracted from the literature 106 bitter and nonbitter compounds and for additional spectra measured for 26 compounds. For these external test cases, BitterMasS exhibited 67% precision and 93% recall for the first and 58% accuracy and 99% recall for the second. The spectrum-bitterness prediction strategy was more effective than the spectrum-structure-bitterness prediction strategy and covered more compounds. These encouraging results suggest that BitterMasS can be used to predict bitter compounds in the metabolome without the need for structural assignment of individual molecules. This may enable identification of bitter compounds from metabolomics analyses, for comparing potential bitterness levels obtained by different treatments of samples and for monitoring bitterness changes overtime.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11082931PMC
http://dx.doi.org/10.1021/acs.jafc.3c09767DOI Listing

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