Amino acid and glucose metabolism in fed-batch CHO cell culture affects antibody production and glycosylation

Biotechnology and Bioengineering

Volumn 112, Issue 3, 2015, Pages 521-535

  Fan, Yuzhou ^a,b   Jimenez Del Val, Ioscani ^c   Müller, Christian ^b   Wagtberg Sen, Jette ^b   Rasmussen, Søren Kofoed ^b   Kontoravdi, Cleo ^c   Weilguny, Dietmar ^b   Andersen, Mikael Rørdam ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b Symphogen AS   (Denmark)

^c IMPERIAL COLLEGE LONDON   (United Kingdom)

Author keywords

Amino acids; Chinese hamster ovary cells; Fed batch; Glucose; Glycosylation; IgG; Metabolism; Upstream process optimization

Indexed keywords

AMINO ACIDS; ANTIBODIES; BATCH DATA PROCESSING; BIOCHEMISTRY; BIOSYNTHESIS; CELL CULTURE; CELL GROWTH; CELLS; CYTOLOGY; ENZYME ACTIVITY; ESTERIFICATION; GLUCOSE; GLYCOSYLATION; GROWTH KINETICS; METABOLISM; OPTIMIZATION; PHYSIOLOGY; POLYSACCHARIDES; PROCESS CONTROL; QUALITY CONTROL;

ACID CONCENTRATIONS; BIOPHARMACEUTICAL INDUSTRY; CHINESE HAMSTER OVARY CELLS; CULTIVATION CONDITIONS; FED BATCHES; GLUCOSE CONSUMPTION; IGG; UDP-GLCNAC BIOSYNTHESIS;

BATCH CELL CULTURE;

AMINO ACID; GLUCOSE; GLUTAMINE; IMMUNOGLOBULIN G; LACTIC ACID; URIDINE DIPHOSPHATE GALACTOSE; POLYSACCHARIDE;

AMINO ACID METABOLISM; ANIMAL CELL; ANTIBODY PRODUCTION; ANTIBODY TITER; ARTICLE; BIOSYNTHESIS; CELL ACTIVITY; CELL DENSITY; CELL GROWTH; CELL METABOLISM; CHO CELL LINE; CONTROLLED STUDY; FED BATCH CULTURE; FEMALE; GLUCOSE INTAKE; GLUCOSE METABOLISM; GLYCOSYLATION; HAMSTER; IMMUNOGLOBULIN PRODUCTION; NONHUMAN; PROCESS OPTIMIZATION; PROTEIN PROCESSING; ANIMAL; BATCH CELL CULTURE; BIOREACTOR; CHEMISTRY; CRICETULUS; METABOLISM; PROCEDURES;

CRICETULUS GRISEUS;

AMINO ACIDS; ANIMALS; BATCH CELL CULTURE TECHNIQUES; BIOREACTORS; CHO CELLS; CRICETINAE; CRICETULUS; GLUCOSE; GLYCOSYLATION; IMMUNOGLOBULIN G; METABOLIC NETWORKS AND PATHWAYS; POLYSACCHARIDES;

EID: 84922787460     PISSN: 00063592     EISSN: 10970290     Source Type: Journal    
DOI: 10.1002/bit.25450     Document Type: Article

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