Maltose-based methacrylated polymer architectures and their biocompatibility

Mono- and di-saccharide-based three different polymer architectures, namely, linear and 3- and 4-armed, were prepared by deacetylation of corresponding acetylated polymer architectures synthesized via the atom transfer radical polymerization (ATRP) method. The obtained polymer architectures chemical structures were confirmed by spectroscopic techniques. Weight average molecular weights of the synthesized polymer architectures were in the orbit of 3,479-8,990, as obtained by size-exclusion chromatography (SEC) studies for mono- and di-saccharide-based polymers. The deacetylated polymers architectures calculated molecular weights by proton nuclear magnetic resonance (H-1-NMR) spectra, in the range of 4,473-5,059 for disaccharide-based polymers and 2,008-5,294 for monosaccharide-based polymers. Disaccharide (maltose )-based acetylated polymers exhibited higher thermal stability compared with the monosaccharide (glucose)-based polymer architectures. Deacetylated polymer architectures exhibited higher T-g values than acetylated polymers. Maltose-based deacetylated polymers showed T-g values at the 63-98 degrees C range, whereas glucose-based deacetylated polymers were at 43-63 degrees C range depending on the polymer architecture. Only the acetylated polymer architectures showed melt transition temperatures (T-m) depending on the pendant unit nature and polymer architecture. All deacetylated water-soluble polymer architectures were used to understand the response of cellular function, namely, the viability of MC3T3 cells in vitro. Cell growth and adhesion with 3A-PMM polymer architecture exhibited higher performance at cells culturing day 7 than the glucose-based polymers. (C) 2021 Elsevier Ltd. All rights reserved.

Automated summary

Mono- and di-saccharide-based polymer architectures with different molecular weights and thermal stability were prepared through deacetylation. Deacetylated polymer architectures exhibited higher T-g values compared to acetylated ones. Maltose-based polymers showed higher thermal stability and T-g values than glucose-based polymers after deacetylation.