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Liang Y, Xu H, Li Z, Zhangji A, Guo B. Bioinspired Injectable Self-Healing Hydrogel Sealant with Fault-Tolerant and Repeated Thermo-Responsive Adhesion for Sutureless Post-Wound-Closure and Wound Healing. NANO-MICRO LETTERS 2022; 14:185. [PMID: 36098823 PMCID: PMC9470803 DOI: 10.1007/s40820-022-00928-z] [Citation(s) in RCA: 83] [Impact Index Per Article: 41.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Accepted: 07/29/2022] [Indexed: 05/08/2023]
Abstract
Hydrogels with multifunctionalities, including sufficient bonding strength, injectability and self-healing capacity, responsive-adhesive ability, fault-tolerant and repeated tissue adhesion, are urgently demanded for invasive wound closure and wound healing. Motivated by the adhesive mechanism of mussel and brown algae, bioinspired dynamic bonds cross-linked multifunctional hydrogel adhesive is designed based on sodium alginate (SA), gelatin (GT) and protocatechualdehyde, with ferric ions added, for sutureless post-wound-closure. The dynamic hydrogel cross-linked through Schiff base bond, catechol-Fe coordinate bond and the strong interaction between GT with temperature-dependent phase transition and SA, endows the resulting hydrogel with sufficient mechanical and adhesive strength for efficient wound closure, injectability and self-healing capacity, and repeated closure of reopened wounds. Moreover, the temperature-dependent adhesive properties endowed mispositioning hydrogel to be removed/repositioned, which is conducive for the fault-tolerant adhesion of the hydrogel adhesives during surgery. Besides, the hydrogels present good biocompatibility, near-infrared-assisted photothermal antibacterial activity, antioxidation and repeated thermo-responsive reversible adhesion and good hemostatic effect. The in vivo incision closure evaluation demonstrated their capability to promote the post-wound-closure and wound healing of the incisions, indicating that the developed reversible adhesive hydrogel dressing could serve as versatile tissue sealant.
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Affiliation(s)
- Yuqing Liang
- State Key Laboratory for Mechanical Behavior of Materials, and Frontier Institute of Science and Technology, Xi'an Jiaotong University, Xi'an, 710049, People's Republic of China
- Key Laboratory of Shaanxi Province for Craniofacial Precision Medicine Research, College of Stomatology, Xi'an Jiaotong University, Xi'an, 710049, People's Republic of China
| | - Huiru Xu
- State Key Laboratory for Mechanical Behavior of Materials, and Frontier Institute of Science and Technology, Xi'an Jiaotong University, Xi'an, 710049, People's Republic of China
| | - Zhenlong Li
- State Key Laboratory for Mechanical Behavior of Materials, and Frontier Institute of Science and Technology, Xi'an Jiaotong University, Xi'an, 710049, People's Republic of China
| | - Aodi Zhangji
- State Key Laboratory for Mechanical Behavior of Materials, and Frontier Institute of Science and Technology, Xi'an Jiaotong University, Xi'an, 710049, People's Republic of China
| | - Baolin Guo
- State Key Laboratory for Mechanical Behavior of Materials, and Frontier Institute of Science and Technology, Xi'an Jiaotong University, Xi'an, 710049, People's Republic of China.
- Key Laboratory of Shaanxi Province for Craniofacial Precision Medicine Research, College of Stomatology, Xi'an Jiaotong University, Xi'an, 710049, People's Republic of China.
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Ji Z, Yu L, Duan Q, Miao S, Liu H, Shen W, Jin W. Morphology and Rheology of a Cool-Gel (Protein) Blended with a Thermo-Gel (Hydroxypropyl Methylcellulose). Foods 2022; 11:foods11010128. [PMID: 35010254 PMCID: PMC8750888 DOI: 10.3390/foods11010128] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 12/24/2021] [Accepted: 12/28/2021] [Indexed: 01/27/2023] Open
Abstract
This study investigates the morphological and rheological properties of blended gelatin (GA; a cooling-induced gel (cool-gel)) and hydroxypropyl methylcellulose (HPMC; a heating-induced gel (thermo-gel)) systems using a fluorescence microscope, small angle X-ray scattering (SAXS), and a rheometer. The results clearly indicate that the two biopolymers are immiscible and have low compatibility. Moreover, the rheological behavior and morphology of the GA/HPMC blends significantly depend on the blending ratio and concentration. Higher polysaccharide contents decrease the gelling temperature and improve the gel viscoelasticity character of GA/HPMC blended gels. The SAXS results reveal that the correlation length (ξ) of the blended gels decreases from 5.16 to 1.89 nm as the HPMC concentration increases from 1 to 6%, which suggests that much denser networks are formed in blended gels with higher HPMC concentrations. Overall, the data reported herein indicate that the gel properties of gelatin can be enhanced by blending with a heating-induced gel.
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Affiliation(s)
- Zhili Ji
- Cereal Engineering, School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; (W.S.); (W.J.)
- Center for Polymer from Renewable Resources, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Y.); (Q.D.); (H.L.)
- Correspondence:
| | - Long Yu
- Center for Polymer from Renewable Resources, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Y.); (Q.D.); (H.L.)
- Sino-Singapore International Joint Research Institute, Guangzhou Knowledge City, Guangzhou 510663, China
| | - Qingfei Duan
- Center for Polymer from Renewable Resources, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Y.); (Q.D.); (H.L.)
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland;
| | - Hongsheng Liu
- Center for Polymer from Renewable Resources, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Y.); (Q.D.); (H.L.)
- Sino-Singapore International Joint Research Institute, Guangzhou Knowledge City, Guangzhou 510663, China
| | - Wangyang Shen
- Cereal Engineering, School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; (W.S.); (W.J.)
| | - Weiping Jin
- Cereal Engineering, School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; (W.S.); (W.J.)
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Natural polymer-sourced interpenetrating network hydrogels: Fabrication, properties, mechanism and food applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.031] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Effect of Curdlan on the Rheological Properties of Hydroxypropyl Methylcellulose. Foods 2020; 10:foods10010034. [PMID: 33374366 PMCID: PMC7824296 DOI: 10.3390/foods10010034] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 12/21/2020] [Accepted: 12/21/2020] [Indexed: 11/17/2022] Open
Abstract
This work focuses on the effect of curdlan (CL) on dynamic viscoelastic property, thermal reversible property, viscosity, and the fluid types of hydroxypropyl methylcellulose (HPMC) at different temperatures. Compared to the blends at 25 °C, the blends had a smaller linear viscoelastic region (LVR), a higher gel strength, and larger storage modulus (G') and loss modulus (G") values at 82 °C. G', G", gel strength, and viscosity increased with the increase of CL. Repeated temperature sweep led to increased G' and G" of HPMC/CL blends. For HC6 and HC8, the gel formation temperature of the repeated temperature sweep was significantly lower than that of the first sweep. The samples at 82 °C, except for the sample with 8% CL, were all yield-shear thinning fluids, and the samples at 40 °C were shear thinning fluids. The creation of HPMC/CL and its rheological research might provide some methodological references for the study of other thermal-thermal gel blends.
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pH controlled gelation behavior and morphology of gelatin/hydroxypropylmethylcellulose blend in aqueous solution. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105733] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Liu X, Ji Z, Peng W, Chen M, Yu L, Zhu F. Chemical mapping analysis of compatibility in gelatin and hydroxypropyl methylcellulose blend films. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105734] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Huang T, Tu ZC, Shangguan X, Sha X, Wang H, Zhang L, Bansal N. Fish gelatin modifications: A comprehensive review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.048] [Citation(s) in RCA: 115] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Li Y, Zhang X, Zhao Y, Ding J, Lin S. Investigation on complex coacervation between fish skin gelatin from cold-water fish and gum arabic: Phase behavior, thermodynamic, and structural properties. Food Res Int 2018; 107:596-604. [DOI: 10.1016/j.foodres.2018.02.053] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2017] [Revised: 01/30/2018] [Accepted: 02/21/2018] [Indexed: 10/17/2022]
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Tedesco MP, Monaco-Lourenço CA, Carvalho RA. Gelatin/hydroxypropyl methylcellulose matrices — Polymer interactions approach for oral disintegrating films. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2016; 69:668-74. [DOI: 10.1016/j.msec.2016.07.023] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 07/04/2016] [Accepted: 07/11/2016] [Indexed: 11/29/2022]
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Razzak MA, Kim M, Chung D. Elucidation of aqueous interactions between fish gelatin and sodium alginate. Carbohydr Polym 2016; 148:181-8. [DOI: 10.1016/j.carbpol.2016.04.035] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2016] [Revised: 04/03/2016] [Accepted: 04/08/2016] [Indexed: 11/27/2022]
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Alfaro ADT, Balbinot E, Weber CI, Tonial IB, Machado-Lunkes A. Fish Gelatin: Characteristics, Functional Properties, Applications and Future Potentials. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9096-5] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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12
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Acevedo A, Takhistov P, de la Rosa CP, Florián V. Thermal gelation of aqueous hydroxypropylmethylcellulose solutions with SDS and hydrophobic drug particles. Carbohydr Polym 2014; 102:74-9. [PMID: 24507257 DOI: 10.1016/j.carbpol.2013.11.017] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2013] [Revised: 10/15/2013] [Accepted: 11/12/2013] [Indexed: 10/26/2022]
Abstract
The thermal gelation of hydroxypropylmethylcellulose (HPMC) solutions has been studied as a function of sodium dodecyl sulfate (SDS) concentration with and without griseofulvin, a model particulate BCS Class II drug by rheological measurements of gelation temperature (Tgel), steady-state viscosity (η) at 25 °C, and ζ-potential. Polymer adsorption on the drug was demonstrated by a decrease in η and potential in the absence of SDS. Griseofulvin had a synergistic effect on gelation which was attributed to an effective spanning of associated hydrophobic polymeric regions through interactions with the adsorbed polymer. Adding SDS offsets this effect on Tgel shielding hydrophobic interactions. Higher SDS concentrations had no effect on the particles surface as evidenced by constant ζ-potential and Tgel. Yet, polymeric chains are saturated and larger surfactant aggregates account for the increase in viscosity. Understanding the gelation mechanism and complex interactions of HPMC with surfactants and drugs is necessary for the design of pharmaceutical products and optimization of their performance properties.
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Affiliation(s)
- Aldo Acevedo
- Department of Chemical Engineering, University of Puerto Rico, Mayagüez, PO Box 9000, Mayagüez, Puerto Rico 00680, Puerto Rico.
| | - Paul Takhistov
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, United States
| | - Carlos Pinzón de la Rosa
- Department of Chemical Engineering, University of Puerto Rico, Mayagüez, PO Box 9000, Mayagüez, Puerto Rico 00680, Puerto Rico
| | - Vivian Florián
- Department of Chemical Engineering, University of Puerto Rico, Mayagüez, PO Box 9000, Mayagüez, Puerto Rico 00680, Puerto Rico
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Bang SH, Son JR, Lee SY, Park HJ. Preparation and characterization of composite gels and films containing gelatin and hydroxypropyl methylcellulose phthalate. J Appl Polym Sci 2014. [DOI: 10.1002/app.39597] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- S. H. Bang
- Green Material Division; Technical Service Team; Samsung Fine Chemical Company, Limited Incheon South Korea
| | - J. R. Son
- Green Material Division; Technical Service Team; Samsung Fine Chemical Company, Limited Incheon South Korea
| | - S. Y. Lee
- Green Material Division; Technical Service Team; Samsung Fine Chemical Company, Limited Incheon South Korea
| | - H. J. Park
- School of Life Sciences and Biotechnology; Korea University; Seoul South Korea
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Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions. Food Chem 2012; 135:555-61. [DOI: 10.1016/j.foodchem.2012.05.018] [Citation(s) in RCA: 96] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2011] [Revised: 03/24/2012] [Accepted: 05/01/2012] [Indexed: 11/23/2022]
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Gómez-Guillén M, Giménez B, López-Caballero M, Montero M. Functional and bioactive properties of collagen and gelatin from alternative sources: A review. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.02.007] [Citation(s) in RCA: 1130] [Impact Index Per Article: 86.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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