Lin G, Chang S, Hao H, Tathireddy P, Orthner M, Magda J, Solzbacher F
Department of Materials Science & Engineering, University of Utah, Salt Lake City, Utah 84112 USA.
Sens Actuators B Chem. 2010 Jan 29;144(1):332. doi: 10.1016/j.snb.2009.07.054.
In the last few years, a new type of glucose-sensitive hydrogel (GSH) has been developed that shrinks with increasing glucose concentration due to the formation of reversible crosslinks The first osmotic swelling pressure results measured for any member of this new class of GSH are reported, so that their suitability for use in sensors combining pressure transducers and smart gels can be evaluated. Comparison is also made with results obtained for an older type of GSH that expands with increasing glucose concentration due to an increase in the concentration of counterions within the gel. The newer type of GSH exhibits both faster kinetics and weaker fructose interference, and therefore is more suitable for in vivo glucose sensing.
在过去几年里，一种新型的葡萄糖敏感水凝胶（GSH）被开发出来，由于形成了可逆交联，它会随着葡萄糖浓度的增加而收缩。本文报道了对这类新型GSH中任何一种所测得的首个渗透膨胀压力结果，以便评估它们在结合压力传感器和智能凝胶的传感器中的适用性。同时还与一种较老式的GSH的结果进行了比较，这种老式GSH由于凝胶中抗衡离子浓度的增加而随着葡萄糖浓度的增加而膨胀。新型GSH表现出更快的动力学和较弱的果糖干扰，因此更适合用于体内葡萄糖传感。
