Chen Chong, Zhang Weibo, Zhang Yan, Wang Pengjie, Ren Fazheng
Key Laboratory of Functional Dairy, Co-constructed By Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Department of Nutrition and Health, China Agricultural University, Beijing, China.
Front Chem. 2022 Mar 10;10:830516. doi: 10.3389/fchem.2022.830516. eCollection 2022.
In this study, a simple method was used to synthesize novel thermosensitive hydroxybutyl chitosan oligosaccharide (HBCOS) by introducing hydroxybutyl groups to C-OH of chitosan oligosaccharide (COS) chain. The variation in light scattering demonstrated that HBCOS had good thermosensitive properties and the particle size of HBCOS changed from 2.21-3.58 to 281.23-4,162.40 nm as the temperature increased to a critical temperature (LCST). The LCST of HBCOS (10 mg/ml) decreased from 56.25°C to 40.2°C as the degrees of substitution (DSs) increased from 2.96 to 4.66. The LCST of HBCOS with a DS of 4.66 decreased to 33.5°C and 30°C as the HBCOS and NaCl concentrations increased to 50 mg/ml and 4% (w/v), respectively. Variable-temperature FTIR spectroscopy confirmed that dehydration of hydrophobic chains and the transition of hydrogen bonds were the driving forces for the phase transition of HBCOS. Moreover, HBCOS was not cytotoxic at different concentrations. This work generated a novel thermosensitive HBCOS with tunable thermoresponsive properties and excellent biocompatibility, which may be a potential nanocarrier for the biomedical application.
在本研究中，采用一种简单的方法，通过将羟丁基引入壳寡糖（COS）链的C-OH来合成新型热敏性羟丁基壳寡糖（HBCOS）。光散射变化表明HBCOS具有良好的热敏性能，随着温度升高至临界温度（最低临界溶液温度，LCST），HBCOS的粒径从2.21 - 3.58 nm变为281.23 - 4162.40 nm。随着取代度（DSs）从2.96增加到4.66，HBCOS（10 mg/ml）的LCST从56.25°C降至40.2°C。当HBCOS和NaCl浓度分别增加到50 mg/ml和4%（w/v）时，取代度为4.66的HBCOS的LCST降至33.5°C和30°C。变温傅里叶变换红外光谱证实疏水链的脱水和氢键的转变是HBCOS相变的驱动力。此外，不同浓度的HBCOS均无细胞毒性。本研究制备了一种具有可调热响应性能和优异生物相容性的新型热敏性HBCOS，其可能是生物医学应用的潜在纳米载体。
