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Rubina A, Sceglovs A, Ramata-Stunda A, Pugajeva I, Skadins I, Boyd AR, Tumilovica A, Stipniece L, Salma-Ancane K. Injectable mineralized Sr-hydroxyapatite nanoparticles-loaded ɛ-polylysine-hyaluronic acid composite hydrogels for bone regeneration. Int J Biol Macromol 2024; 280:135703. [PMID: 39288854 DOI: 10.1016/j.ijbiomac.2024.135703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 09/11/2024] [Accepted: 09/14/2024] [Indexed: 09/19/2024]
Abstract
In this study, multifunctional injectable mineralized antibacterial nanocomposite hydrogels were prepared by a homogenous distribution of high content of (up to 60 wt%) Sr-substituted hydroxyapatite (Sr-HAp) nanoparticles into covalently cross-linked ɛ-polylysine (ɛ-PL) and hyaluronic acid (HA) hydrogel network. The developed bone-targeted nanocomposite hydrogels were to synergistically combine the functional properties of bioactive Sr-HAp nanoparticles and antibacterial ɛ-PL-HA hydrogels for bone tissue regeneration. Viscoelasticity, injectability, structural parameters, degradation, antibacterial activity, and in vitro biocompatibility of the fabricated nanocomposite hydrogels were characterized. Physical performances of the ɛ-PL-HA hydrogels can be tailored by altering the mass ratio of Sr-HAp. The nanocomposite hydrogels revealed good stability against enzymatic degradation, which increased from 5 to 19 weeks with increasing the mass ratio of Sr-HAp from 40 % to 60 %. The loading of the Sr-HAp at relatively high mass ratios did not suppress the fast-acting and long-term antibacterial activity of the ɛ-PL-HA hydrogels against S. aureus and E. coli. The cell studies confirmed the cytocompatibility and pre-collagen I synthesis-promoting activity of the fabricated nanocomposite hydrogels.
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Affiliation(s)
- A Rubina
- Institute of Biomaterials and Bioengineering, Faculty of Natural Sciences and Technology, Riga Technical University, Pulka St. 3/3, Riga LV-1007, Latvia; Baltic Biomaterials Centre of Excellence, Headquarters at Riga Technical University, Riga, Latvia
| | - A Sceglovs
- Institute of Biomaterials and Bioengineering, Faculty of Natural Sciences and Technology, Riga Technical University, Pulka St. 3/3, Riga LV-1007, Latvia; Baltic Biomaterials Centre of Excellence, Headquarters at Riga Technical University, Riga, Latvia
| | - A Ramata-Stunda
- Department of Microbiology and Biotechnology, Faculty of Biology, University of Latvia, Jelgavas St. 1, Riga LV-1004, Latvia
| | - I Pugajeva
- Institute of Food Safety, Animal Health and Environment "BIOR", Lejupes Street 3, Riga LV-1076, Latvia
| | - I Skadins
- Department of Biology and Microbiology, Riga Stradins University, Dzirciema St. 16, Riga LV-1007, Latvia
| | - A R Boyd
- Nanotechnology and Integrated Bioengineering Centre (NIBEC), School of Engineering, Ulster University, Shore Road, Newtownabbey, Co. Antrim, BT37 0QB, United Kingdom of Great Britain and Northern Ireland
| | - A Tumilovica
- Institute of Biomaterials and Bioengineering, Faculty of Natural Sciences and Technology, Riga Technical University, Pulka St. 3/3, Riga LV-1007, Latvia; Baltic Biomaterials Centre of Excellence, Headquarters at Riga Technical University, Riga, Latvia
| | - L Stipniece
- Institute of Biomaterials and Bioengineering, Faculty of Natural Sciences and Technology, Riga Technical University, Pulka St. 3/3, Riga LV-1007, Latvia; Baltic Biomaterials Centre of Excellence, Headquarters at Riga Technical University, Riga, Latvia.
| | - K Salma-Ancane
- Institute of Biomaterials and Bioengineering, Faculty of Natural Sciences and Technology, Riga Technical University, Pulka St. 3/3, Riga LV-1007, Latvia; Baltic Biomaterials Centre of Excellence, Headquarters at Riga Technical University, Riga, Latvia.
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Kyomugasho C, Willemsen KLDD, Christiaens S, Van Loey AM, Hendrickx ME. Microscopic evidence for Ca(2+) mediated pectin-pectin interactions in carrot-based suspensions. Food Chem 2015; 188:126-36. [PMID: 26041174 DOI: 10.1016/j.foodchem.2015.04.135] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2014] [Revised: 04/27/2015] [Accepted: 04/29/2015] [Indexed: 11/19/2022]
Abstract
This study explored the use of fluorescently labeled pectin to obtain evidence for Ca(2+) mediated pectin-pectin interactions in situ. Specifically, carrots were either blanched at low temperature (LTB) or blanched at high temperature (HTB) to activate or inactivate endogenous pectin methylesterase, respectively. Consequently, pectin in tissue particles of LTB and HTB carrots exhibited low degree of methylesterification (DM) and high DM, respectively. Pectin present in the LTB carrot serum exhibited a lower DM, was more branched, and showed a higher molar mass compared to HTB carrot serum pectin. Ca(2+) mediated pectin-pectin interactions were influenced by serum pectin molecular structure, increased with increasing pH and Ca(2+) concentration, and decreasing DM. Presence of more linear pectin in the serum created a competition, leading to less intense interactions between labeled pectin and pectin at tissue particle surfaces. Generally, the most intense Ca(2+) mediated pectin-pectin interactions were observed for pectin of LTB carrot particles.
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Affiliation(s)
- Clare Kyomugasho
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Katleen L D D Willemsen
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Stefanie Christiaens
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Ann M Van Loey
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Marc E Hendrickx
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
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