title: Artificial neural network - Genetic algorithm to optimize wheat germ fermentation condition: Application to the production of two anti-tumor benzoquinones.
abstract: Methoxy-ρ-benzoquinone (MBQ) and 2, 6-dimethoxy-ρ-benzoquinone (DMBQ) are two potential anticancer compounds in fermented wheat germ. In present study, modeling and optimization of added macronutrients, microelements, vitamins for producing MBQ and DMBQ was investigated using artificial neural network (ANN) combined with genetic algorithm (GA). A configuration of 16-11-1 ANN model with Levenberg-Marquardt training algorithm was applied for modeling the complicated nonlinear interactions among 16 nutrients in fermentation process. Under the guidance of optimized scheme, the total contents of MBQ and DMBQ was improved by 117% compared with that in the control group. Further, by evaluating the relative importance of each nutrient in terms of the two benzoquinones' yield, macronutrients and microelements were found to have a greater influence than most of vitamins. It was also observed that a number of interactions between nutrients affected the yield of MBQ and DMBQ remarkably.
authors.affiliation: State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China. Electronic address: 18206188734@163.com.
authors.forename: Zi-Yi
authors.initials: ZY
authors.lastname: Zheng
authors.affiliation: State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China. Electronic address: xiaonaguo@jiangnan.edu.cn.
authors.forename: Xiao-Na
authors.initials: XN
authors.lastname: Guo
authors.affiliation: State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China. Electronic address: kxzhu@jiangnan.edu.cn.
authors.forename: Ke-Xue
authors.initials: KX
authors.lastname: Zhu
authors.affiliation: State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China. Electronic address: pengwei@jiangnan.edu.cn.
authors.forename: Wei
authors.initials: W
authors.lastname: Peng
authors.affiliation: State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China. Electronic address: hmzhou@jiangnan.edu.cn.
authors.forename: Hui-Ming
authors.initials: HM
authors.lastname: Zhou
mesh_terms: D000465:Algorithms; D000970:Antineoplastic Agents / Q000378:metabolism*; D016227:Benzoquinones / Q000378:metabolism*; D005285:Fermentation; D016571:Neural Networks, Computer; D014908:Triticum / Q000737:chemistry / Q000235:genetics / Q000378:metabolism*
chemical_list: D000970:Antineoplastic Agents; D016227:Benzoquinones
keywords: Artificial neural network; Benzoquinones; Fermentation; Second-order interactions; Wheat germ