In vitro management of ammonia's effect on glycosylation of cell products through pH control

摘要

This invention relates generally to the field of cell culture. The invention presents pH based methods for controlling the glycosylation patterns of cell products, particularly proteins produced by cells in vitro, preferably via a multi-level pH control strategy. Preferably, this invention is applied to manage the effect of high level of ammonia on the glycosylation of cell products. The glycosylation affected is preferably that of terminal sialylations of the oligosaccharide of glycoproteins.