期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 156, 期 -, 页码 1565-1573出版社
ELSEVIER
DOI: 10.1016/j.ijbiomac.2019.11.206
关键词
Alginate; Calcium crosslinking; Mechanical properties; Pectin; Wound dressing
资金
- National Research Foundation of Korea (NRF) - Ministry of Science and ICT [2019R1A2C1007218]
- Korea Institute of Ocean Science Technology [PE99621]
- Korea Institute of Marine Science & Technology Promotion (KIMST) [PE99621] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
- National Research Foundation of Korea [21A20130012185, 2019R1A2C1007218] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
Alginate and pectin have been widely employed together in various industrial and biomedical applications due to their synergistic interaction. Although alginate and pectin have been used as composite materials in films, gels, and particles, research characterizing their properties in foams is scarce. Thus, in the present study, we fabricated alginate-pectin composite foams with different blending ratios (9:1, 7:3, and 5:5) using calcium ion cross-linking and characterized their properties. It was found that the G' values of rehydrated alginate-pectin 9:1 foam was higher than those of the other rehydrated foams in the rheological behavior. In addition, higher pectin levels in the composite foams led to more water being absorbed during swelling tests and the higher release of BSA in drug-release testing. In indirect and direct cytotoxicity testing, none of the foams exhibited cell cytotoxicity for fibroblast and keratinocyte cells. These results suggest that controlling the pectin content in alginate-pectin foams is key to adjusting their mechanical properties, water absorption, and drug-release ability. In addition, alginate-pectin composite foams are promising candidates for use in wound-dressing applications. (C) 2019 Elsevier B.V. All rights reserved.
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