Showing posts with label natural vs artificial. Show all posts
Showing posts with label natural vs artificial. Show all posts

Wednesday, November 24, 2021

Olfaction In Silico


Artificial networks learn to smell like the brain
Nov 2021, phys.org

No kidding, the sensory apparatus that resembles a deep learning neural network can be simulated with a deep learning neural network -- "Artificial networks trained to classify odor identity recapitulate the connectivity inherent in the olfactory system."

The part of our brain that smells is also the most primitive. Before brains were a thing, bacteria performed chemosensory calculations on the primordial soup. As the soup became more complex, so did sensory equipment. Chemosensitive receptors on the surface of a bacterium became antennae, and then became noses, and those noses became seeing, hearing, even speaking brains. But the first version is the one used for smelling. So it shouldn't be a surprise that the first place we see a direct link between the mammalian brain and our artificial instantiation is via olfaction. Nonetheless, the scientists were "surprised to see it replicate biology's strategy so faithfully."

"By showing that we can match the architecture very precisely, I think that gives more confidence that these neural networks can continue to be useful tools for modeling the brain," says Robert Yang, assistant professor in MIT's departments of Brain and Cognitive Sciences and Electrical Engineering and Computer Science [and who collaborated on this project with Columbia neuroscientists Richard Axel and Larry Abbott, btw].

They use an antennae model, and the indispensable fruit fly, but it's all close enough to humans, I mean that's why we use the fruit fly in the first place. They started with some artificial neurons, of the same amount found in a fruit fly. They programmed the neurons to identify odors, and to assign valence (pleasant or unpleasant) to odors. They didn't give the neurons any structure, no information about how to talk to each other, no blueprint on how to process information. Just pre-programmed neurons, thrown into a simulated universe of chemosensation.

In minutes, and in silico, a network emerged to look just like the nose-brain of a fruit fly. All on its own, "an initially homogeneous population of neurons segregated into two populations with distinct input and output connections, resembling learned and innate pathways." 

In other words, it learned how to smell. It took evolution some billions of years to get the fruit fly olfactory system just right. The artificial network did it in minutes. Extrapolations from the study abstract: "This implies that convergent evolution reflects an underlying logic rather than shared developmental principles."


*Their structure used expansion and compression layers, similar to the pyramidal-structure of the nose-brain, and the number of inter-connections was also the exact same number as in the fruit fly, and it worked with both feedforward and recurrent network models, and the networks are plastic, meaning they can learn new odor associations over time.  

via Massachusetts Institute of Technology's McGovern Institute for Brain Research: Peter Y. Wang et al, Evolving the olfactory system with machine learning, Neuron (2021). DOI: 10.1016/j.neuron.2021.09.010

Post Script:
The book Hidden Scents talks about how olfaction is an ideal model for understanding an artificial brain, for an artificial human. 

Although artificial neural networks resemble natural neural activity patterns, like those used by the visual cortex for object recognition, we still don't understand how the visual cortex, or most mammalian neural circuits, are inter-connected. This time, we see how they connect, a connectome of the olfactory cortex.

Post Post Script:
And this study should be kept alongside this other one, where a physics-based computational neuroscientist came up with a pretty simple way to mimic the olfactory cortex, via University of Pennsylvania: Gaia Tavoni et al, Cortical feedback and gating in odor discrimination and generalization, PLOS Computational Biology (2021). DOI: 10.1371/journal.pcbi.1009479

Saturday, March 25, 2017

Bacteria At Work

Just a nice picture of a cell doing its job, image source

All this talk about artificial intelligence and robots taking our jobs? What about the lowly bacteria? It doesn’t sound as hi-tech as a car-building robot or a cashier-bot; in fact, it’s the opposite of hi-tech, isn’t it? These bacteria can do work previously limited to complicated industrial processes. The key thing here is replicating metabolic processes of plants to produce chemicals that are really hard to make artificially, or synthetically. What goes on inside a plant is sometimes magic to us (you know, the whole thing about light-into-energy aka photosynthesis), but this is an example where that magical process has been decrypted, and for commercial gain.

Instead of taking (rare and expensive) chemical A and putting it through a bevy of chemical reactions where it until it turns into (even more rare and expensive) chemical B, these folks have figured out how to use a different starting chemical, a much cheaper and more ubiquitous chemical, and to turn it to the same desired end product, minus the complex, expensive and time-consuming industrial processes.

What this means for the flavor and fragrance industry is that some ingredients which heretofore have been prohibitively expensive will now be way more accessible on the market.

Feb 2017, phys.org

Using advanced fermentation technology, industrial biotech startup Manus Bio hopes to make manufacturing flavors, fragrances, and other products greener and more cost-effective—and maybe create new products in the process.

The MIT spinout has created a low-cost process for engineering microbes with complex metabolic pathways borrowed from plants, which can produce an array of rare and expensive ingredients used to manufacture noncaloric beverages, perfumes, toothpastes, detergents, pesticides, and even therapeutics, among other products.
...


Manus' commercial fermentation process involves engineering microbes with plant metabolic pathways, and placing them into large-scale fermentors with inexpensive sugars to feed on. While fermenting, the microbes produce large amounts of the ingredients that can be extracted with commercial processes. Manus plans to scale up to commercial levels this year and sell the products to their industrial partners.