PL EN


Preferences help
enabled [disable] Abstract
Number of results
Journal
2008 | 6 | 1 | 107-113
Article title

Synthesis and characterization of thermoresponsive hydrogels cross-linked with chitosan

Content
Title variants
Languages of publication
EN
Abstracts
EN
Hydrogels composed of N-isopropylacrylamide (NIPAAm) and acrylic acid (AAc) were prepared by redox polymerization with degradable chitosan cross-linkers. Chitosan degradable cross-linkers were synthesized by the acrylation of the amine groups of glucosamine units within chitosan and characterized with 1H NMR. With the chitosan cross-linkers, loosely cross-linked poly(N-isopropylacryamideco-acrylic acid) [P(NIPAAm-co-AAc)] hydrogels were prepared, and their phase transition behavior, lower critical solution temperature (LCST), water content and degradation properties were investigated. The chitosan cross-linked P(NIPAAm-co-AAc) hydrogels were pliable and transparent at room temperature. The LCST could be adjusted at 32∼39°C by alternating the feed ratio. Swelling was influenced by NIPAAm/AAc monomer ratio, cross-linking density, swelling media, and temperature. All hydrogels with different feeding ratios contained more than 95% water at 25°C in the ultra pure water and phosphate-buffered saline (PBS, pH = 7.4 ± 0.1), and had a prospective swelling in the simulated gastric fluids (SGF, pH = 1.2) > 72.54%. In degradation studies, breakdown of the chitosan cross-linked P(NIPAAm-co-AAc) hydrogels was dependent on the cross-linking density. The chitosan cross-linked P(NIPAAm-co-AAc) hydrogels which can be tailored to create environmentally-responsive artificial extracellular materials have great potential for future use. [...]
Publisher
Journal
Year
Volume
6
Issue
1
Pages
107-113
Physical description
Dates
published
1 - 3 - 2008
online
1 - 3 - 2008
References
  • [1] M. Andersson, A. Axelsson and G. Zacchi, J. Contr. Rel. 50, 273 (1998) http://dx.doi.org/10.1016/S0168-3659(97)00151-X[Crossref]
  • [2] J. Kost and R. Langer, Adv. Drug Delivery Rev. 6, 19 (1991) http://dx.doi.org/10.1016/0169-409X(91)90030-G[Crossref]
  • [3] AS. Hoffman, Adv. Drug Delivery Rev. 54, 3 (2002) http://dx.doi.org/10.1016/S0169-409X(01)00239-3[Crossref]
  • [4] J. Kopecek, Eur. J. Pharm. Sci. 20, 1 (2003) http://dx.doi.org/10.1016/S0928-0987(03)00164-7[Crossref]
  • [5] H.K. Ju, S.Y. Kim and Y.M. Lee, Polymer 42, 6851 (2001) http://dx.doi.org/10.1016/S0032-3861(01)00143-4[Crossref]
  • [6] J.H. Kim, S. B. Lee, S. J. Kim and Y. M. Lee, Polymer 43, 7549 (2002) http://dx.doi.org/10.1016/S0032-3861(02)00675-4[Crossref]
  • [7] T. Tanaka, Physica A 140, 261 (1986) http://dx.doi.org/10.1016/0378-4371(86)90230-X[Crossref]
  • [8] A. Metters and J. Hubbell, Biomacromolecules 6, 290 (2005) http://dx.doi.org/10.1021/bm049607o[Crossref]
  • [9] P. Martens, A. T. Metters, K. S. Anseth and C. N. Bowman, J. Phys. Chem. B 105, 5131 (2001) http://dx.doi.org/10.1021/jp004102n[Crossref]
  • [10] J. Cho, J. Grant, M. Piquette-Miller and C. Allen, Biomacromolecules 7, 3548 (2006) http://dx.doi.org/10.1021/bm068002k[Crossref]
  • [11] H. Sashiwa, J. M. Thompson, S. K. Das, et al, Biomacromolecules 1, 303 (2000) http://dx.doi.org/10.1021/bm005536r[Crossref]
  • [12] H. Sashiwa, N. Kawasaki, A. Nakayama, E. Muraki, N. Yamamoto and S. I. Aiba, Biomacromolecules 3, 1126 (2002) http://dx.doi.org/10.1021/bm0200480[Crossref]
  • [13] K. Liang, B. Chang, M. Tai and F. Cheng, J. Agric. Food Chem. 49, 4845 (2001) http://dx.doi.org/10.1021/jf001469g[Crossref]
  • [14] X. Z. Zhang, Y. Y. Yang, T. S. Chung and K. X. Ma, Langmuir 17, 6094 (2001) http://dx.doi.org/10.1021/la010105v[Crossref]
  • [15] K. Yoshikazu, M. H. Kang, O. Tooru and Y. Nobuhiko, Biomacromolecules 2, 874 (2001) http://dx.doi.org/10.1021/bm015527y[Crossref]
  • [16] B. Esfandiar, D. T. Mark, J. L. Jeremy, A. Michael and G. M. Antonios, Biomacromolecules 3, 1263 (2002) http://dx.doi.org/10.1021/bm020067+[Crossref]
Document Type
Publication order reference
YADDA identifier
bwmeta1.element.-psjd-doi-10_2478_s11532-007-0065-1
Identifiers
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.