Insights into gelation kinetics and gel front migration in cation-induced polysaccharide hydrogels by viscoelastic and turbidity measurements: Effect of the nature of divalent cations

Huynh, Uyen T.D.; Chambin, Odile; Poset, Aline Maire du; Assifaoui, Ali

doi:10.1016/j.carbpol.2018.02.046

Cited by 15 publications

(19 citation statements)

References 33 publications

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“…[25] Other biopolymers capable of forming ionically crosslinked hydrogels include chitosan, [26] pectin, [27] cellulose, [28] and sodium polygalacturonate. [29] Hydrogels can also be generated via coacervation, the liquidliquid phase separation of oppositely charged polymers in an aqueous medium, a process that is predominantly driven by electrostatic interactions. [30] For example, Hunt et al reported a triblock copolymer, poly(allyl glycidyl ether-block-ethylene glycolblock-allyl glycidyl ether), which could be postmodified with ionic groups.…”

Section: Electrostatic Interactionsmentioning

confidence: 99%

Tailoring Gelation Mechanisms for Advanced Hydrogel Applications

Nele

Wojciechowski

Armstrong

et al. 2020

Adv Funct Materials

211

100

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Hydrogels are one of the most commonly explored classes of biomaterials. Their chemical and structural versatility has enabled their use across a wide range of applications, including tissue engineering, drug delivery, and cell culture. Hydrogels form upon a sol-gel transition, which can be elicited by different triggers designed to enable precise control over hydrogelation kinetics and hydrogel structure. The chosen hydrogelation trigger and chemistry can have a profound effect on the success of the targeted application. In this Progress Report, a critical overview of recent advances in hydrogel design is presented, with a focus on the available strategies used to trigger the formation of hydrogel networks (e.g., temperature, light, ultrasound). These triggers are presented within a new classification system, and their suitability for six key hydrogel-based applications is assessed. This Progress Report is intended to guide trigger selection for new hydrogel applications and inspire the rational design of new hydrogelation trigger mechanisms.

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Section: Electrostatic Interactionsmentioning

confidence: 99%

Tailoring Gelation Mechanisms for Advanced Hydrogel Applications

Nele

Wojciechowski

Armstrong

et al. 2020

Adv Funct Materials

211

100

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“…The binding mechanisms between the GalA units of pectin and distinct divalent cations are reported to be cation type‐dependent as they are associated with the affinities of the cations for water (Huynh, Lerbret, Neiers, Chambin, & Assifaoui, ). In general, the higher the affinity for water, the more difficult the interaction between pectin and the cation (Huynh, Chambin, Maire du Poset, & Assifaoui, ). Huynh et al.…”

Section: Binding Mechanisms Between Pectin and Divalent Cationsmentioning

confidence: 99%

“…The binding mechanisms between the GalA units of pectin and distinct divalent cations are reported to be cation type-dependent as they are associated with the affinities of the cations for water (Huynh, Lerbret, Neiers, Chambin, & Assifaoui, 2016). In general, the higher the affinity for water, the more difficult the interaction between pectin and the cation (Huynh, Chambin, Maire du Poset, & Assifaoui, 2018). Huynh et al (2016) studied the binding mechanism(s) of Mg 2+ , Ca 2+ , Ba 2+ , or Zn 2+ to polygalacturonate and they reported that Mg 2+ exhibits the highest affinity for water, followed by Zn 2+ , Ca 2+ , and finally Ba 2+ .…”

Section: Binding Mechanisms Between Pectin and Divalent Cationsmentioning

confidence: 99%

“…Gelation induced by other divalent cations. Although Ca 2+ is the most commonly explored divalent cation-induced gelation, LM pectin can also form gels in the presence of other divalent cations, including Zn 2+ and Fe 2+ (Huynh et al, 2018;Kyomugasho et al, 2016). In the presence of Zn 2+ and Fe 2+ , gels with a denser and more cross-linked network were generated compared to Ca 2+ -gels, according to Kyomugasho et al (2016).…”

Section: Pectin Functionalities Based On Cation Interactionsmentioning

confidence: 99%

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Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities

Celus

Kyomugasho

Loey

et al. 2018

Comp Rev Food Sci Food Safe

139

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Pectin is an anionic cell wall polysaccharide which is known to interact with divalent cations via its nonmethylesterified galacturonic acid units. Due to its cation‐binding capacity, extracted pectin is frequently used for several purposes, such as a gelling agent in food products or as a biosorbent to remove toxic metals from waste water. Pectin can, however, possess a large variability in molecular structure, which influences its cation‐binding capacity. Besides the pectin structure, several extrinsic factors, such as cation type or pH, have been shown to define the cation binding of pectin. This review paper focuses on the research progress in the field of pectin‐divalent cation interactions and associated functional properties. In addition, it addresses the main research gaps and challenges in order to clearly understand the influence of pectin structural properties on its divalent cation‐binding capacity and associated functionalities. This review reveals that many factors, including pectin molecular structure and extrinsic factors, influence pectin–cation interactions and its associated functionalities, which makes it difficult to predict the pectin–cation‐binding capacity. Despite the limited information available, determination of the cation‐binding capacity of pectins with distinct structural properties using equilibrium adsorption experiments or isothermal titration calorimetry is a promising tool to gain fundamental insights into pectin–cation interactions. These insights can then be used in targeted pectin structural modification, in order to optimize the cation‐binding capacity and to promote pectin–cation interactions, for instance for a structure build‐up in food products without compromising the mineral nutrition value.

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“…Thus, the exact same principles could be applied to other enzymes with ionic cofactors, which include many oxidoreductases, transferases, hydrolases, lyases, isomerases, and ligases . Similarly, fibrinogen was used as a proof‐of‐concept hydrogel, however, many other materials use ion‐dependent crosslinking, such as alginate, pectin, cellulose nanofibrils, chitosan, and sodium polygalacturonate . This versatility enables diverse applications for this platform technology in molecular biology, synthetic biology, and material science.…”

mentioning

confidence: 99%

Ultrasound‐Triggered Enzymatic Gelation

et al. 2020

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Hydrogels are formed using various triggers, including light irradiation, pH adjustment, heating, cooling, or chemical addition. Here, a new method for forming hydrogels is introduced: ultrasound‐triggered enzymatic gelation. Specifically, ultrasound is used as a stimulus to liberate liposomal calcium ions, which then trigger the enzymatic activity of transglutaminase. The activated enzyme catalyzes the formation of fibrinogen hydrogels through covalent intermolecular crosslinking. The catalysis and gelation processes are monitored in real time and both the enzyme kinetics and final hydrogel properties are controlled by varying the initial ultrasound exposure time. This technology is extended to microbubble–liposome conjugates, which exhibit a stronger response to the applied acoustic field and are also used for ultrasound‐triggered enzymatic hydrogelation. To the best of the knowledge, these results are the first instance in which ultrasound is used as a trigger for either enzyme catalysis or enzymatic hydrogelation. This approach is highly versatile and can be readily applied to different ion‐dependent enzymes or gelation systems. Moreover, this work paves the way for the use of ultrasound as a remote trigger for in vivo hydrogelation.

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Insights into gelation kinetics and gel front migration in cation-induced polysaccharide hydrogels by viscoelastic and turbidity measurements: Effect of the nature of divalent cations

Cited by 15 publications

References 33 publications

Tailoring Gelation Mechanisms for Advanced Hydrogel Applications

Tailoring Gelation Mechanisms for Advanced Hydrogel Applications

Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities

Ultrasound‐Triggered Enzymatic Gelation

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