This dataset includes experimentally measured and computationally predicted thermostability data for growth factors commonly used in cultured meat and seafood production. The dataset contains 513 melting temperature values across diverse growth factors and variants, derived from a literature review (using a Large Language Model (LLM) GPT-4.1 with manual validation) and novel thermal shift data. Additional thermodynamic parameters on a subset of 15 growth factors derived from in silico analysis using FoldX are also provided.
\nThis work was supported by Food Systems Innovations.
", "publication_date": "2026-04-02", "publisher": "Zenodo", "references": [ { "reference": "Yang, C. H., Wu, P. C., Huang, Y. B., & Tsai, Y. H. (2004). A new approach for determining the stability of recombinant human epidermal growth factor by thermal Fourier transform infrared (FTIR) microspectroscopy. Journal of Biomolecular Structure and Dynamics, 22(1), 101-110." }, { "reference": "Arakawa, T., Kita, Y., Ejima, D., Tsumoto, K., & Fukada, H. (2006). Aggregation suppression of proteins by arginine during thermal unfolding. Protein and peptide letters, 13(9), 921-927." }, { "reference": "Liu, C. J., Jones II, D. S., Tsai, P. C., Venkataramana, A., & Cochran, J. R. (2014). An engineered dimeric fragment of hepatocyte growth factor is a potent c-MET agonist. FEBS letters, 588(24), 4831-4837." }, { "reference": "Motomura, K., Hagiwara, A., Komi-Kuramochi, A., Hanyu, Y., Honda, E., Suzuki, M., ... & Imamura, T. (2008). 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Biology, 12(6), 888." } ], "resource_type": { "id": "dataset", "title": { "de": "Datensatz", "en": "Dataset" } }, "rights": [ { "description": { "en": "The Creative Commons Attribution license allows re-distribution and re-use of a licensed work on the condition that the creator is appropriately credited." }, "icon": "cc-by-icon", "id": "cc-by-4.0", "props": { "scheme": "spdx", "url": "https://creativecommons.org/licenses/by/4.0/legalcode" }, "title": { "en": "Creative Commons Attribution 4.0 International" } } ], "subjects": [ { "subject": "Cultured meat" }, { "subject": "Growth factors" }, { "subject": "Thermostability" }, { "subject": "Protein Stability" } ], "title": "Growth factor thermostability dataset derived from experimental and computational approaches to accelerate cultured meat development" }, "parent": { "access": { "owned_by": { "user": "423709" }, "settings": { "accept_conditions_text": null, "allow_guest_requests": false, "allow_user_requests": false, "secret_link_expiration": 0 } }, "communities": { "default": "7490324b-4004-48ff-bafb-7cf7d4fc6116", "entries": [ { "access": { "member_policy": "open", "members_visibility": "public", "record_submission_policy": "open", "review_policy": "open", "visibility": "public" }, "children": { "allow": false }, "created": "2022-10-20T15:16:32.222199+00:00", "custom_fields": {}, "deletion_status": { "is_deleted": false, "status": "P" }, "id": "7490324b-4004-48ff-bafb-7cf7d4fc6116", "links": {}, "metadata": { "curation_policy": "Only materials related to cellular agriculture will be accepted.
\r\n", "page": "Cellular agriculture is the production of food from cell cultures, including meat, milk, eggs, and more! The New Harvest OpenCellAg Repository is a place to collect knowledge related to this novel field in one location, making it openly accessible for scientists, regulators, innovators, and the public.
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