Elaboration of a thermosensitive smart biomaterial: From synthesis to the ex vivo bioadhesion evaluation.
Controlled bioadhesion
PEC
PNIPAM
Polysaccharides
Smart polymer
Journal
Colloids and surfaces. B, Biointerfaces
ISSN: 1873-4367
Titre abrégé: Colloids Surf B Biointerfaces
Pays: Netherlands
ID NLM: 9315133
Informations de publication
Date de publication:
01 Mar 2019
01 Mar 2019
Historique:
received:
31
07
2018
revised:
08
11
2018
accepted:
29
11
2018
pubmed:
7
12
2018
medline:
4
6
2019
entrez:
7
12
2018
Statut:
ppublish
Résumé
Alginate and chitosan are polysaccharides that are widely used in the biomedical field, especially as wound dressings. Controlled bioadhesion is an advanced functionality that offers the potential to reduce injuries due to the stripping-off of the biomaterial. Herein, we report the efficient grafting of poly-N(isopropylacryamide) (PNIPAM), a thermosensitive polymer that exhibits a lower critical solution temperature (LCST) at 32 °C on the alginate/chitosan polyelectrolyte complex (PEC) surface. In vitro studies did not exhibit a cytotoxic effect, and cells adhered preferentially on the LCST on PNIPAM grafted surfaces, as reported in the literature. Ex vivo investigations revealed that the adhesive behavior of the biomaterials was not the same on the liver and pancreas. The effect of the temperature on the bioadhesion to organs was unexpected, as PNIPAM surfaces exhibited higher adhesion at low temperature. The PNIPAM was therefore able to confer PEC matrix thermosensitivity, but due to the application force, interactions between PNIPAM chains and their substrate could influence bioadhesion on tissues.
Identifiants
pubmed: 30522012
pii: S0927-7765(18)30875-0
doi: 10.1016/j.colsurfb.2018.11.084
pii:
doi:
Substances chimiques
Acrylic Resins
0
Alginates
0
Biocompatible Materials
0
Polymers
0
Tissue Adhesives
0
poly-N-isopropylacrylamide
25189-55-3
Chitosan
9012-76-4
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
91-97Informations de copyright
Copyright © 2018 Elsevier B.V. All rights reserved.