Biocompatible Hydrogels Based on Food Gums with Tunable Physicochemical Properties as Scaffolds for Cell Culture
Xiaoliang Qi, Mengying Zhang, Ting Su, Wenhao Pan, Xianqin Tong, Qiankun Zeng, Wei Xiong, Ning Jiang, Yuna Qian, Zhipeng Li, Xiaojun He, Liangliang Shen, Zaigang Zhou, Jianliang Shen
Journal:JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF:4.19
DOI:10.1021/acs.jafc.9b06120
PMID:32084311
Published:2020-02-21
research field:癌症中的代谢调控癌症生物学分子肿瘤学信号转导细胞死亡机制
Abstract
Hydrogels composed of food gums have gained attention for future biomedical applications, such as targeted delivery and tissue engineering. For their translation to clinical utilization, reliable biocompatibility, sufficient mechanical performance, and tunable structure of polysaccharide hydrogels are required aspects. In this work, we report a unique hybrid polysaccharide hydrogel composed of salecan and curdlan, in which the former is a thickening agent and the latter serves as a network matrix. The physicochemical properties, such as mechanical strength, thermal stability, swelling, and morphology, of the developed composite hydrogel can be accurately modulated by varying the polysaccharide content. Importantly, cytotoxicity assays show the non-toxicity of this hybrid hydrogel. Furthermore, this hydrogel system can support cell proliferation, migration, and function. Altogether, our work proposes a new strategy to build a polysaccharide-constructed hydrogel scaffold, which holds much promise for tissue engineering in terms of cell engraftment, survival, proliferation, and function.
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