A mathematical model for cell-induced gel contraction incorporating osmotic effects

Biological tissues are composed of cells surrounded by the extracellular matrix (ECM). The ECM can be thought of as a fibrous polymer network, acting as a natural scaffolding to provide mechanical support to the cells. Reciprocal mechanical and chemical interactions between the cells and the ECM are crucial in regulating the development of tissues and maintaining their functionality. Hence, to maintain in vivo-like behaviour when cells are cultured in vitro, they are often seeded in a gel, which aims to mimic the ECM. In this paper, we present a mathematical model that incorporates cell-gel interactions together with osmotic pressure to study the mechanical behaviour of biological gels. In particular, we consider an experiment where cells are seeded within a gel, which gradually compacts due to forces exerted on it by the cells. Adopting a one-dimensional Cartesian geometry for simplicity, we use a combination of analytical techniques and numerical simulations to investigate how cell traction forces interact with osmotic effects (which can lead to either gel swelling or contraction depending on the gel's composition). Our results show that a number of qualitatively different behaviours are possible, depending on the composition of the gel (i.e. its chemical potentials) and the strength of the cell traction forces. A novel prediction of our model is that there are cases where the gel oscillates between swelling and contraction; to our knowledge, this behaviour has not been reported in experiments. We also consider how physical parameters like drag and viscosity affect the manner in which the gel evolves.

Automated summary

This paper presents a mathematical model that investigates the mechanical behavior of biological gels by taking into account cell-gel interactions and osmotic pressure. The results show that the composition of the gel and the strength of cell traction forces can lead to different behaviors, including oscillations between gel swelling and contraction. The study also considers the effects of physical parameters such as drag and viscosity on gel evolution.