Injectable shear-thinning xanthan gum hydrogel reinforced by mussel-inspired secondary crosslinking
Injectable shear-thinning xanthan gum hydrogel reinforced by mussel-inspired secondary crosslinking
复制标题
通过受贻贝启发的二次交联增强可注射剪切稀化黄原胶水凝胶
DOI：
10.1039/c5ra17246b
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发表时间：
2015-12
期刊：
影响因子：
--
通讯作者：
Ping Yao
中科院分区：
文献类型：
--
作者：
Zhijia Liu;Ping Yao
动态和弱相互作用制备的剪切减薄水凝胶通常具有机械强度低、溶胀性能高和腐蚀/解离速度快的特点。黄原胶（XG）水溶液由于具有双螺旋结构，具有较弱的凝胶性和剪切减薄性。在本研究中，我们在XG双螺旋链网络中引入了二级化学交联网络。多巴胺（Dopa）通过酰胺化反应与XG偶联。共轭多巴基团被辣根过氧化物酶（HRP）和H2O2氧化形成交联共价网络，或被Fe3+离子配位/氧化形成交联配位/共价网络。在二次交联初期，水凝胶表现出良好的触变性。二次网络形成后，触变性能消失，但水凝胶的机械强度、溶胀率和降解率均有较大提高。体外和体内实验表明，XG-Dopa /HRP/H2O2水凝胶是一种可注射、生物相容性和可生物降解的水凝胶材料。本研究表明，在剪切减薄水凝胶网络中形成多巴介导的共价交联网络是维持可注射剪切减薄性能、提高水凝胶稳定性和机械强度的一种简单有效的策略。
Shear-thinning hydrogels fabricated by dynamic and weak interactions usually possess low mechanical strength, high swelling behavior and rapid corrosion/dissociation rate. A xanthan gum (XG) aqueous solution presented weak gel and shear-thinning properties due to XG double helical strand structure. In this study, we introduced a secondary chemical crosslinking network in the XG double helical strand network. Dopamine (Dopa) was conjugated to XG via an amidation reaction. The conjugated Dopa groups were oxidized by horseradish peroxidase (HRP) and H2O2 to form a crosslinked covalent network, or coordinated/oxidized by Fe3+ ions to form a crosslinked coordination/covalent network. At the early stage of the secondary crosslinking, the hydrogels displayed excellent thixotropic property. After the formation of the secondary network, the thixotropic property disappeared, but the mechanical strength, swelling ratio and degradation rate of the hydrogels were greatly improved. Both in vitro and in vivo investigations revealed that the XG–Dopa/HRP/H2O2 hydrogel was an injectable, biocompatible and biodegradable hydrogel material. This study demonstrated that forming a Dopa-mediated covalent crosslinking network in a shear-thinning hydrogel network is a facile and effective strategy for maintaining the injectable shear-thinning property as well as improving the stability and mechanical strength of the hydrogel.
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影响因子：
19
作者：
Hong, Seonki;Yang, Kisuk;Lee, Haeshin
通讯作者：
Lee, Haeshin
影响因子：
3.2
作者：
Bejenariu, Anca;Popa, Marcel;Le Cerf, Didier
通讯作者：
Le Cerf, Didier
影响因子：
29.4
作者：
Li, Lin;Yan, Bin;Zeng, Hongbo
通讯作者：
Zeng, Hongbo
影响因子：
5.5
作者：
Lee, HC;Brant, DA
通讯作者：
Brant, DA
影响因子：
9.5
作者：
Peiyu Sun;Jing Wang;Xiong Yao;Ying Peng;Xiaoxiong Tu;P. Du;Zhen Zheng;Xinling Wang
通讯作者：
Peiyu Sun;Jing Wang;Xiong Yao;Ying Peng;Xiaoxiong Tu;P. Du;Zhen Zheng;Xinling Wang