2014
DOI: 10.14476/jomp.2014.39.3.90
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Viscosity and Wettability of Hyaluronic Acid according to Antimicrobial Supplementation, Ionic Strength, and pH

Abstract: Purpose:To investigate viscosity and wettability of hyaluronic acid (HA) solutions according to supplementation of lysozyme and/or peroxidase, and different ionic strength and pH conditions. Methods:Solutions containing HA were prepared using distilled deionized water (DDW) and simulated salivary buffer (SSB) in different conditions. Different concentrations of hen eggwhite lysozyme and bovine lactoperoxidase was added into HA solutions. HA solutions with antimicrobials in different ionic strength and pH condi… Show more

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“…The results showed that effect of cationic polymer as CS induced the separation of the gel due to the charge of CS and the positive charge of PEC [5][6]. The low concentration HA observed the lowest viscosity [10][11] which affected the stability of the gel resulted in two-phase separation. The ratio of HA:P407 affected the gel forming which a high concentration of P407 reduced the gelation temperature while the low concentration of HA induced the coagulation of the solutions.…”
Section: Resultsmentioning
confidence: 99%
See 1 more Smart Citation
“…The results showed that effect of cationic polymer as CS induced the separation of the gel due to the charge of CS and the positive charge of PEC [5][6]. The low concentration HA observed the lowest viscosity [10][11] which affected the stability of the gel resulted in two-phase separation. The ratio of HA:P407 affected the gel forming which a high concentration of P407 reduced the gelation temperature while the low concentration of HA induced the coagulation of the solutions.…”
Section: Resultsmentioning
confidence: 99%
“…Spreadability of F3, F6, F9 were 75.36±0.3%, 47.10±0.5% and 14.95±0.2%, respectively and percentage of gel swelling were -25±0.01%, 15±0.01%, and 25±0.01%, respectively (shown in Table 1). HA help maintained the sol-to-gel system in solution state [10][11] but P407 manipulated the gel system resulting viscosity and spreadability of F3, F6, and F9 [9]. Rheology of F3 at both temperatures 4°C and 37°C followed Newtonian flow according to at those temperatures the gelation was not formed.…”
Section: Resultsmentioning
confidence: 99%