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Histological Evaluation of Cassava Starch/Chicken Gelatin Membranes

The use of biopolymers for tissue engineering has recently gained attention due to the need for safer and highly compatible materials. Starch is one of the most used biopolymers for membrane preparation. However, incorporating other polymers into starch membranes introduces improvements, such as bet...

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Autores principales: Valencia-Llano, Carlos Humberto, Castro, Jorge Iván, Saavedra, Marcela, Zapata, Paula A., Navia-Porras, Diana Paola, Flórez-López, Edwin, Caicedo, Carolina, Calambas, Heidy Lorena, Grande-Tovar, Carlos David
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
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Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9506157/
https://www.ncbi.nlm.nih.gov/pubmed/36145994
http://dx.doi.org/10.3390/polym14183849
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author Valencia-Llano, Carlos Humberto
Castro, Jorge Iván
Saavedra, Marcela
Zapata, Paula A.
Navia-Porras, Diana Paola
Flórez-López, Edwin
Caicedo, Carolina
Calambas, Heidy Lorena
Grande-Tovar, Carlos David
author_facet Valencia-Llano, Carlos Humberto
Castro, Jorge Iván
Saavedra, Marcela
Zapata, Paula A.
Navia-Porras, Diana Paola
Flórez-López, Edwin
Caicedo, Carolina
Calambas, Heidy Lorena
Grande-Tovar, Carlos David
author_sort Valencia-Llano, Carlos Humberto
collection PubMed
description The use of biopolymers for tissue engineering has recently gained attention due to the need for safer and highly compatible materials. Starch is one of the most used biopolymers for membrane preparation. However, incorporating other polymers into starch membranes introduces improvements, such as better thermal and mechanical resistance and increased water affinity, as we reported in our previous work. There are few reports in the literature on the biocompatibility of starch/chicken gelatin composites. We assessed the in vivo biocompatibility of the five composites (T1–T5) cassava starch/gelatin membranes with subdermal implantations in biomodels at 30, 60, and 90 days. The FT-IR spectroscopy analysis demonstrated the main functional groups for starch and chicken gelatin. At the same time, the thermal study exhibited an increase in thermal resistance for T3 and T4, with a remaining mass (~15 wt.%) at 800 °C. The microstructure analysis for the T2–T4 demonstrated evident roughness changes with porosity presence due to starch and gelatin mixture. The decrease in the starch content in the composites also decreased the gelatinization heats for T3 and T4 (195.67, 196.40 J/g, respectively). Finally, the implantation results demonstrated that the formulations exhibited differences in the degradation and resorption capacities according to the starch content, which is easily degraded by amylases. However, the histological results showed that the samples demonstrated almost complete reabsorption without a severe immune response, indicating a high in vivo biocompatibility. These results show that the cassava starch/chicken gelatin composites are promising membrane materials for tissue engineering applications.
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spelling pubmed-95061572022-09-24 Histological Evaluation of Cassava Starch/Chicken Gelatin Membranes Valencia-Llano, Carlos Humberto Castro, Jorge Iván Saavedra, Marcela Zapata, Paula A. Navia-Porras, Diana Paola Flórez-López, Edwin Caicedo, Carolina Calambas, Heidy Lorena Grande-Tovar, Carlos David Polymers (Basel) Article The use of biopolymers for tissue engineering has recently gained attention due to the need for safer and highly compatible materials. Starch is one of the most used biopolymers for membrane preparation. However, incorporating other polymers into starch membranes introduces improvements, such as better thermal and mechanical resistance and increased water affinity, as we reported in our previous work. There are few reports in the literature on the biocompatibility of starch/chicken gelatin composites. We assessed the in vivo biocompatibility of the five composites (T1–T5) cassava starch/gelatin membranes with subdermal implantations in biomodels at 30, 60, and 90 days. The FT-IR spectroscopy analysis demonstrated the main functional groups for starch and chicken gelatin. At the same time, the thermal study exhibited an increase in thermal resistance for T3 and T4, with a remaining mass (~15 wt.%) at 800 °C. The microstructure analysis for the T2–T4 demonstrated evident roughness changes with porosity presence due to starch and gelatin mixture. The decrease in the starch content in the composites also decreased the gelatinization heats for T3 and T4 (195.67, 196.40 J/g, respectively). Finally, the implantation results demonstrated that the formulations exhibited differences in the degradation and resorption capacities according to the starch content, which is easily degraded by amylases. However, the histological results showed that the samples demonstrated almost complete reabsorption without a severe immune response, indicating a high in vivo biocompatibility. These results show that the cassava starch/chicken gelatin composites are promising membrane materials for tissue engineering applications. MDPI 2022-09-14 /pmc/articles/PMC9506157/ /pubmed/36145994 http://dx.doi.org/10.3390/polym14183849 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Valencia-Llano, Carlos Humberto
Castro, Jorge Iván
Saavedra, Marcela
Zapata, Paula A.
Navia-Porras, Diana Paola
Flórez-López, Edwin
Caicedo, Carolina
Calambas, Heidy Lorena
Grande-Tovar, Carlos David
Histological Evaluation of Cassava Starch/Chicken Gelatin Membranes
title Histological Evaluation of Cassava Starch/Chicken Gelatin Membranes
title_full Histological Evaluation of Cassava Starch/Chicken Gelatin Membranes
title_fullStr Histological Evaluation of Cassava Starch/Chicken Gelatin Membranes
title_full_unstemmed Histological Evaluation of Cassava Starch/Chicken Gelatin Membranes
title_short Histological Evaluation of Cassava Starch/Chicken Gelatin Membranes
title_sort histological evaluation of cassava starch/chicken gelatin membranes
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9506157/
https://www.ncbi.nlm.nih.gov/pubmed/36145994
http://dx.doi.org/10.3390/polym14183849
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