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Swelling, Mechanics, and Thermal/Chemical Stability of Hydrogels Containing Phenylboronic Acid Side Chains
We report here studies of swelling, mechanics, and thermal stability of hydrogels consisting of 20 mol % methacrylamidophenylboronic acid (MPBA) and 80 mol % acrylamide (AAm), lightly crosslinked with methylenebisacrylamide (Bis). Swelling was measured in solutions of fixed ionic strength, but with...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2017
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6318662/ https://www.ncbi.nlm.nih.gov/pubmed/30674779 http://dx.doi.org/10.3390/gels4010004 |
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author | Kim, Arum Lee, Heelim Jones, Clinton F. Mujumdar, Siddharthya K. Gu, Yuandong Siegel, Ronald A. |
author_facet | Kim, Arum Lee, Heelim Jones, Clinton F. Mujumdar, Siddharthya K. Gu, Yuandong Siegel, Ronald A. |
author_sort | Kim, Arum |
collection | PubMed |
description | We report here studies of swelling, mechanics, and thermal stability of hydrogels consisting of 20 mol % methacrylamidophenylboronic acid (MPBA) and 80 mol % acrylamide (AAm), lightly crosslinked with methylenebisacrylamide (Bis). Swelling was measured in solutions of fixed ionic strength, but with varying pH values and fructose concentrations. Mechanics was studied by compression and hold. In the absence of sugar or in the presence of fructose, the modulus was mostly maintained during the hold period, while a significant stress relaxation was seen in the presence of glucose, consistent with reversible, dynamic crosslinks provided by glucose, but not fructose. Thermal stability was determined by incubating hydrogels at pH 7.4 at room temperature, and 37, 50, and 65 °C, and monitoring swelling. In PBS (phosphate buffered saline) solutions containing 9 mM fructose, swelling remained essentially complete for 50 days at room temperature, but decreased substantially with time at the higher temperatures, with accelerated reduction of swelling with increasing temperature. Controls indicated that over long time periods, both the MPBA and AAm units were experiencing conversion to different species. |
format | Online Article Text |
id | pubmed-6318662 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-63186622019-01-17 Swelling, Mechanics, and Thermal/Chemical Stability of Hydrogels Containing Phenylboronic Acid Side Chains Kim, Arum Lee, Heelim Jones, Clinton F. Mujumdar, Siddharthya K. Gu, Yuandong Siegel, Ronald A. Gels Article We report here studies of swelling, mechanics, and thermal stability of hydrogels consisting of 20 mol % methacrylamidophenylboronic acid (MPBA) and 80 mol % acrylamide (AAm), lightly crosslinked with methylenebisacrylamide (Bis). Swelling was measured in solutions of fixed ionic strength, but with varying pH values and fructose concentrations. Mechanics was studied by compression and hold. In the absence of sugar or in the presence of fructose, the modulus was mostly maintained during the hold period, while a significant stress relaxation was seen in the presence of glucose, consistent with reversible, dynamic crosslinks provided by glucose, but not fructose. Thermal stability was determined by incubating hydrogels at pH 7.4 at room temperature, and 37, 50, and 65 °C, and monitoring swelling. In PBS (phosphate buffered saline) solutions containing 9 mM fructose, swelling remained essentially complete for 50 days at room temperature, but decreased substantially with time at the higher temperatures, with accelerated reduction of swelling with increasing temperature. Controls indicated that over long time periods, both the MPBA and AAm units were experiencing conversion to different species. MDPI 2017-12-29 /pmc/articles/PMC6318662/ /pubmed/30674779 http://dx.doi.org/10.3390/gels4010004 Text en © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Kim, Arum Lee, Heelim Jones, Clinton F. Mujumdar, Siddharthya K. Gu, Yuandong Siegel, Ronald A. Swelling, Mechanics, and Thermal/Chemical Stability of Hydrogels Containing Phenylboronic Acid Side Chains |
title | Swelling, Mechanics, and Thermal/Chemical Stability of Hydrogels Containing Phenylboronic Acid Side Chains |
title_full | Swelling, Mechanics, and Thermal/Chemical Stability of Hydrogels Containing Phenylboronic Acid Side Chains |
title_fullStr | Swelling, Mechanics, and Thermal/Chemical Stability of Hydrogels Containing Phenylboronic Acid Side Chains |
title_full_unstemmed | Swelling, Mechanics, and Thermal/Chemical Stability of Hydrogels Containing Phenylboronic Acid Side Chains |
title_short | Swelling, Mechanics, and Thermal/Chemical Stability of Hydrogels Containing Phenylboronic Acid Side Chains |
title_sort | swelling, mechanics, and thermal/chemical stability of hydrogels containing phenylboronic acid side chains |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6318662/ https://www.ncbi.nlm.nih.gov/pubmed/30674779 http://dx.doi.org/10.3390/gels4010004 |
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