Succinoglycan dialdehyde-reinforced gelatin hydrogels with toughness and thermal stability
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The cytocompatibility of biological and synthetic materials is an important issue for biomaterials. Gelatin hydrogels are used as biomaterials because of their biodegradability. We have previously reported that the mechanical properties of gelatin hydrogels are improved by cross-linking with polyrotaxanes, a supramolecular compound composed of many cyclic molecules threaded with a linear polymer. In this study, the ability of gelatin hydrogels cross-linked by polyrotaxanes (polyrotaxane–gelatin hydrogels) for cell cultivation was investigated. Because the amount of polyrotaxanes used for gelatin fabrication is very small, the chemical composition was barely altered. The structure and wettability of these hydrogels are also the same as those of conventional hydrogels. Fibroblasts adhered on polyrotaxane–gelatin hydrogels and conventional hydrogels without any reduction or apoptosis of adherent cells. From these results, the polyrotaxane–gelatin hydrogels have the potential to improve the mechanical properties of gelatin without affecting cytocompatibility. Interestingly, when cells were cultured on polyrotaxane–gelatin hydrogels after repeated stress deformation, the cells were spontaneously oriented to the stretching direction. This cellular response was not observed on conventional hydrogels. These results suggest that the use of a polyrotaxane cross-linking agent can not only improve the strength of hydrogels but can also contribute to controlling reorientation of the gelatin.
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This review considers the main properties of fish gelatin that determine its use in food technologies. A comparative analysis of the amino acid composition of gelatin from cold-water and warm-water fish species, in comparison with gelatin from mammals, which is traditionally used in the food industry, is presented. Fish gelatin is characterized by a reduced content of proline and hydroxyproline which are responsible for the formation of collagen-like triple helices. For this reason, fish gelatin gels are less durable and have lower gelation and melting temperatures than mammalian gelatin. These properties impose significant restrictions on the use of fish gelatin in the technology of gelled food as an alternative to porcine and bovine gelatin. This problem can be solved by modifying the functional characteristics of fish gelatin by adding natural ionic polysaccharides, which, under certain conditions, are capable of forming polyelectrolyte complexes with gelatin, creating additional nodes in the spatial network of the gel.
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The purpose of this review article is to examine the method of making gelatin, the characteristics of gelatin from the results of research that has been carried out in Indonesia and the benefits of fish gelatin. Based on a review of various articles and other literature, it can be concluded that fish bone gelatin can be extracted by the acid method. The production of fishbone gelatin consists of 4 stages, the preparation of raw materials includes removal of non-collagen components from raw materials, conversion of collagen to gelatin, purification of gelatin by filtering and finally drying and powdering. Fishbone gelatin can be applied to both the food and non-food industries.
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Physical properties of shark gelatin were examined during gel formation and postgelation in comparison with pig gelatin. Samples with various concentrations and pH values were evaluated by breaking strength, dynamic viscoelasticity, and dynamic light scattering. Sol−gel and gel−sol transition temperatures for shark gelatin were remarkably lower than those for pig gelatin. Shark gelatin gel shows a narrower pH range to form a stable gel compared with pig gelatin. Melting enthalpy of shark gelatin gel was greater than that of pig gelatin gel, and G' of shark gelatin gel changed more extensively with rising temperature in comparison with pig gelatin gel. It is concluded that shark gelatin has different characteristics from pig gelatin not only for gel characteristics but also for the solution property. Keywords: Gelatin; rheology; viscoelasticity; shark; gel
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ゼラチン被覆酸化デシプシ (DAS-gelatin) の尿素処理能を改善するために, DAS-gelatin 粒子表層部に残存しているアルデヒド基にウレアーゼを固定化する試みを行った. DAS-gelatinは腎不全患者の尿素除去剤としての有効性は報告されているが, その吸着速度は遅く, 飽和に達するのに1日を必要とする. DASは尿素よりもアンモニアを速く結合する. DASにウレアーゼを固定化しても酵素活性を示さないが, DAS-gelatin-ureaseは酵素活性を有し, 尿素をアンモニアに加水分解し, このアンモニアはDASによって短時間に処理できる. DAS-gelatin-ureaseの尿素処理量はDAS-gelatinの約2倍である. in vitroでは吸着能が劣るにもかかわらず, 経口投与されたDAS-gelatinは, 腸内で大腸菌の産生するウレアーゼによって加水分解されたアンモニアを吸収するために, DAS-gelatinは臨床において経口投与剤として有効に働くと考えられる. DAS-gelatin-ureaseはpH1.2で失活するところから, 経ロ投与を前提とする場合, DAS-gelatinにあえてウレアーゼを固定化する必要はない. DAS-gelatinは生理活性蛋白質の固定化担体としての利用も考えられる.
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Objective To investigate the possibility of designing a gelatin model which simulates the process of bone healing around the dental implant. Methods Using a high concentration of gelatin , a series of experimental bone healing models were designed for biomechanical analysis of dental implants. The concentration and the elastic modulus of gelatin models were measured. Then the influence of the lasting time after the gelatin hardened on the elastic modulus of gelatin model and the influence of the elastic modulus on the removal torque of dental implants were evaluated Results Within a concentration of gelatin range of the 85%～92%, the elastic modulus of gelatin model showed slow increasing. Above the 93% of concentration of gelatin, the elastic modulus of gelatin model showed sharply increasing. The elastic modulus of gelatin model increased in proportion by the lasting time after the gelatin hardened Within an elastic modulus range 30～130 MPa, the removal torque of TPS implant increased in proportion to increasing of the elastic modulus Conclusions The gelatin bone model is appropriated for studying the mechanical characteristics of dental implants. Controlling of the elastic modulus of gelatin model and the lasting time after the gelatin hardened are more important than the concentration of gelatin
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Objective: To investigate the possibility of designing a gelatin model which simulated the process of bone healing around the dental implant. Methods: Using a high concentration of gelatin, a series of experimental bone healing models were designed for biomechanical analysis of dental implants. The concentration and the elastic modulus of gelatin models were measured. Then the influence of the lasting time after the gelatin hardened on the elastic modulus of gelatin model and the influence of the elastic modulus on the removal torque of dental implants were evaluated. Results: Within a concentration of gelatin range of the 85~92%, the elastic modulus of gelatin model showed slow increasing. Above the 93% of concentration of gelatin, the elastic modulus of gelatin model showed sharply increasing. The elastic modulus of gelatin model increased in proportion to the lasting time after the gelatin hardened. Within an elastic modulus range 30~130MPa, the removal torque of TPS implant increased in proportion to increasingof the elastic modulus. Conclusions: The gelatin bone model is appropriated for studying the mechanical characteristics of dental implants. Controlling of the elastic modulus of gelatin model, it is more convenient by the lasting time after the gelatin hardened than the concentration of gelatin.
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The combined modification (phthalation followed esterification) of gelatin and the effect of esterification on the isoelectric point of phthalated gelatin were studied. The experimental results showed.1. The isoeleetric point of the parent alkali-processed gelatin is 4.57. 2. After the carboxy groups of gelatin were esterified with ethanol, the isoeleetric point of esterified gelatin may be raised up to 5.78 even to 9.60 depending on the degree of esterification. 3. The isoeleetric point of esterified and then phthalated gelatin (PEA gelatin) was 0.48 pH unit higher than that of phthalated gelatin (PA gelatin). 4. The coagulating property of PA and PEA gelatin differs greatly.
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