Factorial analyses of photopolymerizable thermoresponsive composite hydrogels for protein delivery.
Factorial analyses of photopolymerizable thermoresponsive composite hydrogels for protein delivery.
复制标题
DOI:
10.1016/j.nano.2008.11.003
复制
发表时间:
2009-09
影响因子:
5.4
通讯作者:
Nguyen, Kytai T.
中科院分区:
文献类型:
--
作者:
Sabnis, Abhimanyu;Wadajkar, Aniket S.;Aswath, Pranesh;Nguyen, Kytai T.
A smart protein delivery system for wound healing applications was developed using composite nanoparticle hydrogels that can release protein in a temperature-responsive manner. This system can also be formed in situ in the presence of ultraviolet light and Irgacure 2959 photoinitiator. The system consists of temperature sensitive poly(N-isopropylacrylamide-co-acrylamide) (PNIPAM-AAm) nanoparticles embedded in a poly(ethylene glycol) diacrylate (PEGDA) matrix. A factorial analysis was performed to evaluate the effects of PEGDA concentration (10% and 15% w/v) and PEGDA molecular weight (3.4 kDa and 8 kDa), as well as PNIPAM-AAm nanoparticle concentration (2% and 4% w/v) and temperature (23°C and 40°C) on the protein release profiles and swelling ratios of the hydrogels. Results indicate PNIPAM-AAm nanoparticle concentration and temperature were the most important factors affecting the protein release during the burst release phase. Additionally, PEGDA molecular weight was the most important factor affecting the protein release in the plateau region. It was also an important factor that controlled the hydrogel swelling ratio. A dual layered hydrogel was further developed to produce a protein delivery system with a better sustained release. These findings have improved our understanding of the composite hydrogel systems and will help in tailoring future systems with desired release profiles.
登录
查看更多内容
影响因子:
--
作者:
Gonzalez, AL;Gobin, AS;Smith, CW
通讯作者:
Smith, CW
影响因子:
14
作者:
Ishihara, M;Nakanishi, K;Kurita, A
通讯作者:
Kurita, A
影响因子:
6
作者:
Caykara, T;Kiper, S;Demirel, G
通讯作者:
Demirel, G
影响因子:
3.3
作者:
Cruise, GM;Hegre, OD;Hubbell, JA
通讯作者:
Hubbell, JA
影响因子:
3.7
作者:
BAE, YH;OKANO, T;KIM, SW
通讯作者:
KIM, SW