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Growth factor thermostability dataset derived from experimental and computational approaches to accelerate cultured
Wei Ng1, Kiana Aghakasiri2,3, Rebecca Pierce4
1Vireo Advisors, LLC, Boston, Massachusetts, USA.
Data in Brief
|July 9, 2026
Summary
This study created an open-source dataset of growth factor (GF) thermostability for cultured meat (CM) production. It combines experimental and computational data to aid media design and safety assessments.
Area of Science:
- Biotechnology
- Food Science
- Protein Engineering
Background:
- Growth factors (GFs) are crucial for cultured meat (CM) and seafood production, but their stability under processing conditions is not well-documented.
- Existing thermostability data for GFs is dispersed, hindering efficient use in media design and safety assessments.
Purpose of the Study:
- To compile and standardize experimentally measured and computationally predicted thermostability data for GFs used in CM production.
- To create a unified, open-source dataset to support research, development, and regulatory science in the cultured food sector.
Main Methods:
- Experimentally measured GF thermostability using thermal shift assays.
- Combined experimental data with public data via LLM-curated literature review and manual validation.
- Performed in silico protein stability calculations using FoldX.
Main Results:
- Compiled a dataset of 513 melting temperature (Tm) values for diverse GFs and variants.
- Included additional thermodynamic parameters for 15 GFs.
- Standardized data on GF identity, origin, host, variant, measurement method, and conditions.
Conclusions:
- The open-source dataset provides a valuable resource for computational modeling, machine learning, culture media design, and safety assessments in CM production.
- This consolidated data facilitates research on GF stability under relevant production and processing conditions.
- The resource supports accessibility and reuse across cultured food, protein engineering, and regulatory science communities.
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