RAPID AND NONINVASIVE QUANTIFICATION OF METABOLIC SUBSTRATES IN BIOLOGICAL CELL-SUSPENSIONS USING NONLINEAR DIELECTRIC-SPECTROSCOPY WITH MULTIVARIATE CALIBRATION AND ARTIFICIAL NEURAL NETWORKS - PRINCIPLES ANDAPPLICATIONS
Am. Woodward et al., RAPID AND NONINVASIVE QUANTIFICATION OF METABOLIC SUBSTRATES IN BIOLOGICAL CELL-SUSPENSIONS USING NONLINEAR DIELECTRIC-SPECTROSCOPY WITH MULTIVARIATE CALIBRATION AND ARTIFICIAL NEURAL NETWORKS - PRINCIPLES ANDAPPLICATIONS, Bioelectrochemistry and bioenergetics, 40(2), 1996, pp. 99-132
By studying the non-linear effects of membranous enzymes on an applied
oscillating electromagnetic field, non-linear dielectric spectroscopy
has previously been shown to produce qualitative information which is
indicative of the metabolic state of a variety of organisms. In this
study, we extend the method of non-linear dielectric spectroscopy to t
he production of data sets suitable for use with supervised multivaria
te analysis methods, in order to allow quantitative prediction of anal
yte concentrations in unknown samples, again using the alteration in t
he non-linear dielectric profile produced by these analytes via the me
tabolism of the cell (as effected via the operation of their membranou
s enzymes). Non-stationarity in the extent of non-linear electrode pol
arization can interfere with the measurement of non-linear dielectric
spectra; various electrode materials and configurations have been test
ed for their suitability for use in non-linear dielectric spectroscopy
. We exploit partial least-squares regression and artificial neural ne
tworks for the multivariate analysis of non-linear dielectric data rec
orded from yeast cell suspensions, and schemes for preprocessing these
data to improve the precision of the prediction of analyte levels are
developed and optimized. The resulting analytical methods are applied
to the prediction of glucose levels in sheep and human blood, by both
invasive and non-invasive measurements, and to the non-invasive measu
rement of process variables during a microbial fermentation.