4.8 Article

Aligned PLGA/HA nanofibrous nanocomposite scaffolds for bone tissue engineering

期刊

ACTA BIOMATERIALIA
卷 5, 期 1, 页码 305-315

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.actbio.2008.07.019

关键词

Electrospinning; Nanocomposite; Poly (D,L-lactide-co-glycolide); Nano-hydroxyapatite

资金

  1. NSF [HRD-0734232]

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Aligned nanofibrous scaffolds based on poly(D,L-lactide-co-glycolide) (PLGA) and nano-hydroxyapatite (nano-HA) were synthesized by electrospinning for bone tissue engineering. Morphological characterization using scanning electron microscopy showed that the addition of different amounts of nano-HA (1, 5, 10 and 20 wt.%) increased the average fiber diameter from 300 nm (neat PLGA) to 700 nm (20% nano-HA). At higher concentrations (>= 10%), agglomeration of HA was observed and this had a marked effect at 20% concentration whereby the presence of nano-HA resulted in fiber breaking. Thermal characterization showed that the fast processing of electrospinning locked in the amorphous character of PLGA,this resulted in a decrease in the glass transition temperature of the scaffolds. Furthermore, an increase in the glass transition temperature was observed with increasing nano-HA concentration. The dynamic mechanical behavior of the scaffolds reflected the morphological observation, whereby nano-HA acted as reinforcements at lower concentrations (1% and 5%) but acted as defects at higher concentrations (10% and 20%). The storage modulus value of the scaffolds increased from 441 MPa for neat PLGA to 724 MPa for 5% nano-HA; however, further increasing the concentration leads to a decrease in storage modulus, to 371 MPa for 20% nano-HA. Degradation characteristics showed that hydrophilic nano-HA influenced phosphate-buffered saline uptake and mass loss. The mechanical behavior showed a sinusoidal trend with a slight decrease in modulus by week I due to the plasticizing effect of the medium followed by an increase due to shrinkage, and a subsequent drop by week 6 due to degradation. (C) 2008 Acta Materialia Inc. Published by Elsevier Ltd. All rights reserved.

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