Effects of PEG hydrogel crosslinking density on protein diffusion and encapsulated islet survival and function.
Effects of PEG hydrogel crosslinking density on protein diffusion and encapsulated islet survival and function.
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DOI：
10.1002/jbm.a.32134
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发表时间：
2009-09-01
影响因子：
4.9
通讯作者：
Anseth, Kristi S.
中科院分区：
文献类型：
--
作者：
Weber, Laney M.;Lopez, Christina G.;Anseth, Kristi S.
用于移植胰岛素产生细胞的免疫保护性水凝胶屏障的合理设计需要理解水凝胶网络内的蛋白质扩散以及网络结构的改变如何影响蛋白质扩散。通过不同分子量的二甲基丙烯酸化PEG大分子单体的链聚合形成不同交联密度的水凝胶，并且在这些水凝胶网络中观察到分子量范围为5，700至67，000 g/mol的六种模型蛋白质的扩散。蛋白质释放曲线用于估计表现出Fickian扩散的每个蛋白质/凝胶系统的扩散系数。扩散系数约为10 - 6至10 - 7 cm 2/s，因此蛋白质从0.5 mm厚凝胶扩散的时间尺度（td = L2/D）从5分钟到24小时不等。将成年鼠胰岛包封在不同交联密度的PEG水凝胶中，在每种凝胶条件下培养两周后，胰岛存活和胰岛素释放得以维持。虽然在一小时葡萄糖刺激期间从每个样品中的胰岛释放的总胰岛素是相同的，但是增加水凝胶交联密度有助于延迟在一小时刺激期间内从水凝胶样品释放胰岛素。
The rational design of immunoprotective hydrogel barriers for transplanting insulin-producing cells requires an understanding of protein diffusion within the hydrogel network and how alterations to the network structure affect protein diffusion. Hydrogels of varying crosslinking density were formed via the chain polymerization of dimethacrylated PEG macromers of varying molecular weight, and the diffusion of six model proteins with molecular weights ranging from 5,700 to 67,000 g/mol was observed in these hydrogel networks. Protein release profiles were used to estimate diffusion coefficients for each protein/gel system that exhibited Fickian diffusion. Diffusion coefficients were on the order of 10−6 to 10−7 cm2/s, such that protein diffusion time scales (td = L2/D) from 0.5 mm thick gels vary from 5 minutes to 24 hours. Adult murine islets were encapsulated in PEG hydrogels of varying crosslinking density, and islet survival and insulin release was maintained after two weeks of culture in each gel condition. While the total insulin released during a one hour glucose stimulation period was the same from islets in each sample, increasing hydrogel crosslinking density contributed to delays in insulin release from hydrogel samples within the one hour stimulation period.
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影响因子：
2.6
作者：
Fiaschi-Taesch, Nathalie;Stewart, Andrew F.;Garcia-Ocana, Adolfo
通讯作者：
Garcia-Ocana, Adolfo
影响因子：
6.2
作者：
Lin-Gibson, S;Bencherif, S;Washburn, NR
通讯作者：
Washburn, NR
影响因子：
7.7
作者：
Davalli, AM;Scaglia, L;Weir, GC
通讯作者：
Weir, GC
影响因子：
3.3
作者：
Kulseng, B;Thu, B;SkjakBraek, G
通讯作者：
SkjakBraek, G
影响因子：
14
作者：
Schneider, S;Feilen, PJ;Pommersheim, R
通讯作者：
Pommersheim, R