As a kind of small molecule protein that can fight against various microorganisms in nature, antimicrobial peptides (AMPs) play an indispensable role in maintaining the health of organisms and fortifying defenses against diseases. Nevertheless, experimental approaches for AMP identification still demand substantial allocation of human resources and material inputs. Alternatively, computing approaches can assist researchers effectively and promptly predict AMPs. In this study, we present a novel AMP predictor called iAMP-Attenpred. As far as we know, this is the first work that not only employs the popular BERT model in the field of natural language processing (NLP) for AMPs feature encoding, but also utilizes the idea of combining multiple models to discover AMPs. Firstly, we treat each amino acid from preprocessed AMPs and non-AMP sequences as a word, and then input it into BERT pre-training model for feature extraction. Moreover, the features obtained from BERT method are fed to a composite model composed of one-dimensional CNN, BiLSTM and attention mechanism for better discriminating features. Finally, a flatten layer and various fully connected layers are utilized for the final classification of AMPs. Experimental results reveal that, compared with the existing predictors, our iAMP-Attenpred predictor achieves better performance indicators, such as accuracy, precision and so on. This further demonstrates that using the BERT approach to capture effective feature information of peptide sequences and combining multiple deep learning models are effective and meaningful for predicting AMPs.

Antimicrobial peptides (AMPs) are considered as potential substitutes of antibiotics in the field of new anti-infective drug design. There have been several machine learning algorithms and web servers in identifying AMPs and their functional activities. However, there is still room for improvement in prediction algorithms and feature extraction methods. The reduced amino acid (RAA) alphabet effectively solved the problems of simplifying protein complexity and recognizing the structure conservative region. This article goes into details about evaluating the performances of more than 5,000 amino acid reduced descriptors generated from 74 types of amino acid reduced alphabet in the first stage and the second stage to construct an excellent two-stage classifier, Identification of Antimicrobial Peptides by Reduced Amino Acid Cluster (iAMP-RAAC), for identifying AMPs and their functional activities, respectively. The results show that the first stage AMP classifier is able to achieve the accuracy of 97.21 and 97.11% for the training data set and independent test dataset. In the second stage, our classifier still shows good performance. At least three of the four metrics, sensitivity (SN), specificity (SP), accuracy (ACC), and Matthews correlation coefficient (MCC), exceed the calculation results in the literature. Further, the ANOVA with incremental feature selection (IFS) is used for feature selection to further improve prediction performance. The prediction performance is further improved after the feature selection of each stage. At last, a user-friendly web server, iAMP-RAAC, is established at http://bioinfor.imu.edu. cn/iampraac.

Lactic acid bacteria antimicrobial peptides (LABAMPs) are a class of active polypeptide produced during the metabolic process of lactic acid bacteria, which can inhibit or kill pathogenic bacteria or spoilage bacteria in food. LABAMPs have broad application in important practical fields closely related to human beings, such as food production, efficient agricultural planting, and so on. However, screening for antimicrobial peptides by biological experiment researchers is time-consuming and laborious. Therefore, it is urgent to develop a model to predict LABAMPs. In this work, we design a graph convolutional neural network framework for identifying of LABAMPs. We build heterogeneous graph based on amino acids, tripeptide and their relationships and learn weights of a graph convolutional network (GCN). Our GCN iteratively completes the learning of embedded words and sequence weights in the graph under the supervision of inputting sequence labels. We applied 10-fold cross-validation experiment to two training datasets and acquired accuracy of 0.9163 and 0.9379 respectively. They are higher that of other machine learning and GNN algorithms. In an independent test dataset, accuracy of two datasets is 0.9130 and 0.9291, which are 1.08% and 1.57% higher than the best methods of other online webservers.

In the global food industry, fermented dairy products are valued for their unique flavors and nutrients. Lactococcus lactis is crucial in developing these flavors during fermentation. Meeting diverse consumer flavor preferences requires the careful selection of fermentation agents. Traditional assessment methods are slow, costly, and subjective. Although electronic-nose and -tongue technologies provide objective assessments, they are mostly limited to laboratory environments. Therefore, this study developed a model to predict the electronic sensory characteristics of fermented milk. This model is based on the genomic data of Lactococcus lactis, using the DBO (Dung Beetle Optimizer) optimization algorithm combined with 10 different machine learning methods. The research results show that the combination of the DBO optimization algorithm and multi-round feature selection with a ridge regression model significantly improved the performance of the model. In the 10-fold cross-validation, the R² values of all the electronic sensory phenotypes exceeded 0.895, indicating an excellent performance. In addition, a deep analysis of the electronic sensory data revealed an important phenomenon: the correlation between the electronic sensory phenotypes is positively related to the number of features jointly selected. Generally, a higher correlation among the electronic sensory phenotypes corresponds to a greater number of features being jointly selected. Specifically, phenotypes with high correlations exhibit from 2 to 60 times more jointly selected features than those with low correlations. This suggests that our feature selection strategy effectively identifies the key features impacting multiple phenotypes, likely originating from their regulation by similar biological pathways or metabolic processes. Overall, this study proposes a more efficient and cost-effective method for predicting the electronic sensory characteristics of milk fermented by Lactococcus lactis. It helps to screen and optimize fermenting agents with desirable flavor characteristics, thereby driving innovation and development in the dairy industry and enhancing the product quality and market competitiveness.