title: Influence of protein and carbohydrate contents of soy protein hydrolysates on cell density and IgG production in animal cell cultures.
abstract: The variety of compounds present in chemically defined media as well as media supplements makes it difficult to use a mechanistic approach to study the effect of supplement composition on culture functionality. Typical supplements, such as soy protein hydrolysates contain peptides, amino acids, carbohydrates, isoflavones, and saponins. To study the relative contribution of these compound classes, a set of hydrolysates were produced, containing 58-83% proteinaceous material and 5-21% carbohydrates. While the content of the different compounds classes varied, the composition (e.g., peptide profiles, carbohydrate composition) did not vary in hydrolysates. The hydrolysates were supplemented to a chemically defined medium in cell culture, based on equal weight and on equal protein levels. The latter showed that an increase in the carbohydrate concentration significantly (P value < 0.004) increased integral viable cell density (IVCD) (R = 0.7) and decreased total IgG (R = -0.7) and specific IgG production (R = -0.9). The extrapolation of effects of protein concentration showed that an increase in protein concentration increased total and specific IgG production and suppressed IVCD. In addition to proteins and carbohydrates, the functionality of soy protein hydrolysates may be modulated by the presence of other minor compounds. In the current study, the large differences in the balance between total proteins and total carbohydrates in the supplemented media seem to be a main factor influencing the balance between the viable cell density, total IgG, and specific IgG production.
authors.affiliation: Laboratory of Food Chemistry, Wageningen University, Wageningen, The Netherlands.|FrieslandCampina Domo, Amersfoort, The Netherlands.
authors.forename: Abhishek J
authors.initials: AJ
authors.lastname: Gupta
authors.affiliation: Laboratory of Food Chemistry, Wageningen University, Wageningen, The Netherlands.
authors.forename: Peter A
authors.initials: PA
authors.lastname: Wierenga
authors.affiliation: Laboratory of Food Chemistry, Wageningen University, Wageningen, The Netherlands.
authors.forename: Harry
authors.initials: H
authors.lastname: Gruppen
authors.affiliation: FrieslandCampina Domo, Amersfoort, The Netherlands.
authors.forename: Jan-Willem
authors.initials: JW
authors.lastname: Boots
mesh_terms: D000818:Animals; D016466:CHO Cells; D002241:Carbohydrates / Q000737:chemistry*; D002452:Cell Count; D006224:Cricetinae; D003412:Cricetulus; D007074:Immunoglobulin G / Q000096:biosynthesis*; D007529:Isoflavones / Q000032:analysis; D011492:Protein Hydrolysates / Q000737:chemistry*; D012503:Saponins / Q000032:analysis; D030262:Soybean Proteins / Q000737:chemistry*
chemical_list: D002241:Carbohydrates; D007074:Immunoglobulin G; D007529:Isoflavones; D011492:Protein Hydrolysates; D012503:Saponins; D030262:Soybean Proteins
keywords: CHO cells; cell culture; composition; hydrolysis; soybean meal