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Novel scaffold of natural compound eliciting sweet taste revealed by machine learning

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  • Additional Information
    • Contributors:
      Institut de Chimie de Nice (ICN); Université Nice Sophia Antipolis (1965 - 2019) (UNS)-Institut de Chimie - CNRS Chimie (INC-CNRS)-Centre National de la Recherche Scientifique (CNRS)-Université Côte d'Azur (UniCA); Centre des Sciences du Goût et de l'Alimentation Dijon (CSGA); Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE); Université Bourgogne Franche-Comté COMUE (UBFC); The French Ministry of Higher Education and Research PhD Fellowship , GIRACT (Geneva, Switzerland) 9th European PhD in Flavor Research Bursaries for first year students and the Gen Foundation (Registered UK Charity No. 1071026).
    • Publication Information:
      HAL CCSD
      Elsevier
    • Publication Date:
      2020
    • Collection:
      Université de Bourgogne (UB): HAL
    • Abstract:
      short communication 6 p. ; International audience ; Sugar replacement is still an active issue in the food industry. The use of structure-taste relationships remains one of the most rational strategy to expand the chemical space associated to sweet taste. A new machine learning model has been setup based on an update of the SweetenersDB and on open-source molecular features. It has been implemented on a freely accessible webserver. Cellular functional assays show that the sweet taste receptor is activated in vitro by a new scaffold of natural compounds identified by the in silico protocol. The newly identified sweetener belongs to the lignan chemical family and opens a new chemical space to explore.
    • Relation:
      info:eu-repo/semantics/altIdentifier/pmid/32344344; hal-02547525; https://hal.univ-cotedazur.fr/hal-02547525; https://hal.univ-cotedazur.fr/hal-02547525/document; https://hal.univ-cotedazur.fr/hal-02547525/file/S0308814620307263.pdf; PII: S0308-8146(20)30726-3; PUBMED: 32344344; WOS: 000533781000017
    • Accession Number:
      10.1016/j.foodchem.2020.126864
    • Online Access:
      https://hal.univ-cotedazur.fr/hal-02547525
      https://hal.univ-cotedazur.fr/hal-02547525/document
      https://hal.univ-cotedazur.fr/hal-02547525/file/S0308814620307263.pdf
      https://doi.org/10.1016/j.foodchem.2020.126864
    • Rights:
      http://creativecommons.org/licenses/by-nc/ ; info:eu-repo/semantics/OpenAccess
    • Accession Number:
      edsbas.F12DBB94