2016
DOI: 10.1016/j.ijbiomac.2015.12.007
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Controlling the rheology of gellan gum hydrogels in cell culture conditions

Abstract: Successful culturing of tissues within polysaccharide hydrogels is reliant upon specific mechanical properties. Namely, the stiffness and elasticity of the gel have been shown to have a profound effect on cell behaviour in 3D cell cultures and correctly tuning these mechanical properties is critical to the success of culture. The usual way of tuning mechanical properties of a hydrogel to suit tissue engineering applications is to change the concentration of polymer or its cross-linking agents. In this study so… Show more

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Cited by 31 publications
(18 citation statements)
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“…GG solution was poured onto 48-well plate (1 mL/well); refrigerated at 4 °C for 4 h; and frozen at −20 °C for 4 h and −75 °C for 24 h. The frozen gels were lyophilized for 48 h. In this process, the gelation mechanism occurs after the coil to helix transition. [7,22] The GG sponges may be physically cross-linked due to temperature variation.…”
Section: Fabrication Of Gellan Gum Spongesmentioning
confidence: 99%
“…GG solution was poured onto 48-well plate (1 mL/well); refrigerated at 4 °C for 4 h; and frozen at −20 °C for 4 h and −75 °C for 24 h. The frozen gels were lyophilized for 48 h. In this process, the gelation mechanism occurs after the coil to helix transition. [7,22] The GG sponges may be physically cross-linked due to temperature variation.…”
Section: Fabrication Of Gellan Gum Spongesmentioning
confidence: 99%
“…In recent years, various types of materials have been used as three-dimensional (3D) matrices, such as chitosan-alginate scaffolds, collagen, alginate and agarose ( 7 10 ). These biomaterials are nontoxic and can alter the rheology properties of the culture system ( 11 ).…”
Section: Introductionmentioning
confidence: 99%
“…Gellam gum is a bacterial polysaccharide produced by Sphingomonas elodea and has potential industrial applications as a gelling agent alternate to agarose (agar) and carrageenans in the food industry, medicine and biotechnology [39]- [42]. The primary structure of the polysaccharide consists of tetrasaccharide repeating units, [44].…”
Section: Introductionmentioning
confidence: 99%