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基于聚乙二醇-共-聚己内酯大分子单体、N-异丙基丙烯酰胺和海藻酸钠的温敏性半互穿网络水凝胶的合成与表征。

Synthesis and characterization of thermo-sensitive semi-IPN hydrogels based on poly(ethylene glycol)-co-poly(epsilon-caprolactone) macromer, N-isopropylacrylamide, and sodium alginate.

机构信息

Key Laboratory of Green Processing and Functional Textiles of New Textile Materials of Ministry of Education, Wuhan University of Science and Engineering, Wuhan 430073, PR China.

出版信息

Carbohydr Res. 2010 Feb 11;345(3):425-31. doi: 10.1016/j.carres.2009.11.014. Epub 2009 Nov 13.

Abstract

Thermo-sensitive semi-IPN hydrogels were prepared via in situ copolymerization of N-isopropylacrylamide (NIPAAm) with poly(ethylene glycol)-co-poly(epsilon-caprolactone) (PEG-co-PCL) macromer in the presence of sodium alginate by UV irradiation technology. The effects of the sodium alginate content, temperature, and salt on the swelling behavior of the as-obtained hydrogels were studied. The results showed that the swelling ratio of the hydrogels increased with the increasing sodium alginate content at the same temperature, and decreased with the increase in temperature. The salt sensitivity of the semi-IPN hydrogels was dependent on the content of sodium alginate introduced in the hydrogels. The mechanical rheology of the hydrogels and in vitro release behavior of bovine serum albumin (BSA) in situ encapsulated within the hydrogels were also investigated. It was found that the introduction of sodium alginate with semi-IPN structure improved mechanical strength of the hydrogels and the cumulative release percentage of BSA from the hydrogels. Such double-sensitive semi-IPN hydrogel materials could be exploited as potential candidates for drug delivery carriers.

摘要

通过在存在海藻酸钠的情况下,通过紫外光辐射技术使 N-异丙基丙烯酰胺(NIPAAm)与聚(乙二醇)-共-聚(ε-己内酯)(PEG-co-PCL)大分子单体原位共聚,制备温敏性半互穿网络水凝胶。研究了海藻酸钠含量、温度和盐对所得水凝胶溶胀行为的影响。结果表明,在相同温度下,水凝胶的溶胀比随海藻酸钠含量的增加而增加,随温度的升高而降低。半互穿网络水凝胶的盐敏性取决于水凝胶中引入的海藻酸钠含量。还研究了水凝胶的机械流变性能和原位包封在水凝胶中的牛血清白蛋白(BSA)的体外释放行为。结果发现,具有半互穿网络结构的海藻酸钠的引入提高了水凝胶的机械强度和水凝胶中 BSA 的累积释放百分比。这种双重敏感的半互穿网络水凝胶材料可用作药物输送载体的潜在候选物。

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