Enzymatic Control of Chitosan Gelation for Delivery of Periodontal Ligament Cells

被引:12
作者
Yan, Xiang-Zhen [1 ,2 ]
Nijhuis, Arnold W. G. [1 ]
van den Beucken, Jeroen J. J. P. [1 ]
Both, Sanne K. [1 ]
Jansen, John A. [1 ]
Leeuwenburgh, Sander C. G. [1 ]
Yang, Fang [1 ]
机构
[1] Radboud Univ Nijmegen, Med Ctr, Dept Biomat, NL-6500 HB Nijmegen, Netherlands
[2] Shandong Univ, Dept Periodontol, Jinan 250012, Shandong, Peoples R China
关键词
MESENCHYMAL STEM-CELLS; IN-VITRO EVALUATION; SPHEROID FORMATION; TISSUE; MICE; REGENERATION; HYDROGELS; BIOCOMPATIBILITY; DIFFERENTIATION; SYSTEM;
D O I
10.1002/mabi.201400040
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
070307 [化学生物学]; 071010 [生物化学与分子生物学];
摘要
The aim of this study is to optimize enzymatic control over gelation of chitosan-based hydrogels for the delivery of periodontal ligament cells (PDLCs). The results reveal that the gelation time, strength, and degradation rate of the chitosan hydrogels can be controlled precisely by variation of the urea and urease concentrations. PDLCs remain viable inside these hydrogels for up to 30 days. Cells released from the hydrogel upon degradation and collected after 3, 15, and 30 days are able to form colonies and osteogenically differentiate. In conclusion, the enzymatic control over the gelation of chitosan hydrogels offers options for the delivery of PDLCs.
引用
收藏
页码:1004 / 1014
页数:11
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