Cargando…
Physicochemical Properties of Egg-Box-Mediated Hydrogels with Transiently Decreased pH Employing Carbonated Water
[Image: see text] Anionic polysaccharides, including low-methoxy (LM) pectin, are extensively used in biomaterial applications owing to their safety, biocompatibility, and feasibility in constructing supramolecular assemblies by forming egg-box structures with divalent cations. Mixing an LM pectin s...
Autores principales: | , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
American Chemical Society
2023
|
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9979317/ https://www.ncbi.nlm.nih.gov/pubmed/36872983 http://dx.doi.org/10.1021/acsomega.2c07552 |
_version_ | 1784899702624354304 |
---|---|
author | Teshima, Ryota Osawa, Shigehito Kawano, Yayoi Hanawa, Takehisa Kikuchi, Akihiko Otsuka, Hidenori |
author_facet | Teshima, Ryota Osawa, Shigehito Kawano, Yayoi Hanawa, Takehisa Kikuchi, Akihiko Otsuka, Hidenori |
author_sort | Teshima, Ryota |
collection | PubMed |
description | [Image: see text] Anionic polysaccharides, including low-methoxy (LM) pectin, are extensively used in biomaterial applications owing to their safety, biocompatibility, and feasibility in constructing supramolecular assemblies by forming egg-box structures with divalent cations. Mixing an LM pectin solution with CaCO(3) spontaneously forms a hydrogel. The gelation behavior can be controlled by adding an acidic compound to change the solubility of CaCO(3). CO(2) is used as the acidic agent and can be easily removed after gelation, thereby reducing the acidity of the final hydrogel. However, CO(2) addition has been controlled under varied thermodynamical conditions; therefore, specific CO(2) effects on gelation are not necessarily visualized. To evaluate the CO(2) impact on the final hydrogel, which would be extended to control hydrogel properties further, we utilized carbonated water to supply CO(2) into the gelation mixture without changing its thermodynamic conditions. The addition of the carbonated water accelerated gelation and significantly increased the mechanical strength, promoting cross-linking. However, the CO(2) volatilized into the atmosphere, and the final hydrogel became more alkaline than that without the carbonated water, probably because a considerable amount of the carboxy group was consumed for cross-linking. Moreover, when aerogels were prepared from the hydrogels with carbonated water, they exhibited highly ordered networks of elongated porosity in scanning electron microscopy, proposing an intrinsic structural change by CO(2) in the carbonated water. We also controlled the pH and strength of the final hydrogels by changing the CO(2) amounts in the carbonated water added, thereby validating the significant effect of CO(2) on hydrogel properties and the feasibility of using carbonated water. |
format | Online Article Text |
id | pubmed-9979317 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | American Chemical Society |
record_format | MEDLINE/PubMed |
spelling | pubmed-99793172023-03-03 Physicochemical Properties of Egg-Box-Mediated Hydrogels with Transiently Decreased pH Employing Carbonated Water Teshima, Ryota Osawa, Shigehito Kawano, Yayoi Hanawa, Takehisa Kikuchi, Akihiko Otsuka, Hidenori ACS Omega [Image: see text] Anionic polysaccharides, including low-methoxy (LM) pectin, are extensively used in biomaterial applications owing to their safety, biocompatibility, and feasibility in constructing supramolecular assemblies by forming egg-box structures with divalent cations. Mixing an LM pectin solution with CaCO(3) spontaneously forms a hydrogel. The gelation behavior can be controlled by adding an acidic compound to change the solubility of CaCO(3). CO(2) is used as the acidic agent and can be easily removed after gelation, thereby reducing the acidity of the final hydrogel. However, CO(2) addition has been controlled under varied thermodynamical conditions; therefore, specific CO(2) effects on gelation are not necessarily visualized. To evaluate the CO(2) impact on the final hydrogel, which would be extended to control hydrogel properties further, we utilized carbonated water to supply CO(2) into the gelation mixture without changing its thermodynamic conditions. The addition of the carbonated water accelerated gelation and significantly increased the mechanical strength, promoting cross-linking. However, the CO(2) volatilized into the atmosphere, and the final hydrogel became more alkaline than that without the carbonated water, probably because a considerable amount of the carboxy group was consumed for cross-linking. Moreover, when aerogels were prepared from the hydrogels with carbonated water, they exhibited highly ordered networks of elongated porosity in scanning electron microscopy, proposing an intrinsic structural change by CO(2) in the carbonated water. We also controlled the pH and strength of the final hydrogels by changing the CO(2) amounts in the carbonated water added, thereby validating the significant effect of CO(2) on hydrogel properties and the feasibility of using carbonated water. American Chemical Society 2023-02-16 /pmc/articles/PMC9979317/ /pubmed/36872983 http://dx.doi.org/10.1021/acsomega.2c07552 Text en © 2023 The Authors. Published by American Chemical Society https://creativecommons.org/licenses/by/4.0/Permits the broadest form of re-use including for commercial purposes, provided that author attribution and integrity are maintained (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Teshima, Ryota Osawa, Shigehito Kawano, Yayoi Hanawa, Takehisa Kikuchi, Akihiko Otsuka, Hidenori Physicochemical Properties of Egg-Box-Mediated Hydrogels with Transiently Decreased pH Employing Carbonated Water |
title | Physicochemical
Properties of Egg-Box-Mediated Hydrogels
with Transiently Decreased pH Employing Carbonated Water |
title_full | Physicochemical
Properties of Egg-Box-Mediated Hydrogels
with Transiently Decreased pH Employing Carbonated Water |
title_fullStr | Physicochemical
Properties of Egg-Box-Mediated Hydrogels
with Transiently Decreased pH Employing Carbonated Water |
title_full_unstemmed | Physicochemical
Properties of Egg-Box-Mediated Hydrogels
with Transiently Decreased pH Employing Carbonated Water |
title_short | Physicochemical
Properties of Egg-Box-Mediated Hydrogels
with Transiently Decreased pH Employing Carbonated Water |
title_sort | physicochemical
properties of egg-box-mediated hydrogels
with transiently decreased ph employing carbonated water |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9979317/ https://www.ncbi.nlm.nih.gov/pubmed/36872983 http://dx.doi.org/10.1021/acsomega.2c07552 |
work_keys_str_mv | AT teshimaryota physicochemicalpropertiesofeggboxmediatedhydrogelswithtransientlydecreasedphemployingcarbonatedwater AT osawashigehito physicochemicalpropertiesofeggboxmediatedhydrogelswithtransientlydecreasedphemployingcarbonatedwater AT kawanoyayoi physicochemicalpropertiesofeggboxmediatedhydrogelswithtransientlydecreasedphemployingcarbonatedwater AT hanawatakehisa physicochemicalpropertiesofeggboxmediatedhydrogelswithtransientlydecreasedphemployingcarbonatedwater AT kikuchiakihiko physicochemicalpropertiesofeggboxmediatedhydrogelswithtransientlydecreasedphemployingcarbonatedwater AT otsukahidenori physicochemicalpropertiesofeggboxmediatedhydrogelswithtransientlydecreasedphemployingcarbonatedwater |