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Protein Hydrolysates in Biotechnology pp 55–78Cite as

Benefits and Limitations of Protein Hydrolysates as Components of Serum-Free Media for Animal Cell Culture Applications

Protein Hydrolysates in Serum Free Media

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Abstract

Increased understanding of influential factors for the cultivation of animal cells, combined with heightened regulatory concern over potential transmission of adventitious contaminants associated with serum and other animal-derived components, has elevated interest in using protein hydrolysates as serum replacements or nutrient supplements. This paper reviews the chemistry and biology of various hydrolysates derived from animal, plant and microbial sources. It provides specific examples of a beneficial selection of plant and yeast hydrolysates as ingredients of serum-free nutrient formulations for bioproduction applications of cultured mammalian and insect cells. Strategies for customizing and optimizing nutrients for specialized applications and general benefits and limitations of protein hydrolysates for biopharmaceutical production are also discussed.

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Acknowledgments

The authors wish to thank Steve Gorfien, Mary Lynn Tilkins, Douglas Danner and Philip Grefrath for data used in this review.

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Authors and Affiliations

  1. GIBCO Cell Culture, Invitrogen Corporation, Grand Island, NY, USA

    Juliet Lobo-Alfonso, Paul Price & David Jayme

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  1. Juliet Lobo-Alfonso
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  2. Paul Price
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  3. David Jayme
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Correspondence to Juliet Lobo-Alfonso .

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Editors and Affiliations

  1. SAI International, Inc., Fargo Blvd. 1436, Geneva, 60134, USA

    Vijai K. Pasupuleti

  2. Charles A. Dana Resarch Inst., Scientists Emeriti (RISE), Drew University, Madison Ave., Madison, 07940, USA

    Arnold L. Demain

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Lobo-Alfonso, J., Price, P., Jayme, D. (2008). Benefits and Limitations of Protein Hydrolysates as Components of Serum-Free Media for Animal Cell Culture Applications. In: Pasupuleti, V., Demain, A. (eds) Protein Hydrolysates in Biotechnology. Springer, Dordrecht. https://doi.org/10.1007/978-1-4020-6674-0_4

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