2010
DOI: 10.1016/j.actbio.2010.05.018
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Visible light-induced crosslinkable gelatin

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Cited by 67 publications
(63 citation statements)
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“…The approximate composition of aromatic amino acids in porcine gelatin is 2%, which is similar to the estimate for furan groups in gelatin-FA (2.9%) based on the peak area in 1 H-NMR spectra. To compare gelatin-FA with our previously reported gelatin-FI13, 10% aqueous solutions of gelatin-FA and gelatin-FI were mixed with RB (0.5%) on a plate and illuminated for 10, 30, 60, and 180 s by visible light. The plate was washed to remove uncross-linked solutions and the gelation rate was observed.…”
Section: Resultsmentioning
confidence: 99%
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“…The approximate composition of aromatic amino acids in porcine gelatin is 2%, which is similar to the estimate for furan groups in gelatin-FA (2.9%) based on the peak area in 1 H-NMR spectra. To compare gelatin-FA with our previously reported gelatin-FI13, 10% aqueous solutions of gelatin-FA and gelatin-FI were mixed with RB (0.5%) on a plate and illuminated for 10, 30, 60, and 180 s by visible light. The plate was washed to remove uncross-linked solutions and the gelation rate was observed.…”
Section: Resultsmentioning
confidence: 99%
“…We used BMP4 and CBD-BMP4 as growth factors. CBD-BMP4 exhibited stronger and more stable collagen binding activity than did wild-type BMP41318. Because gelatin is a hydrolyzed form of collagen, we hypothesized that CBD-BMP4 may be better retained in gelatin-FA hydrogels than native BMP4.…”
Section: Resultsmentioning
confidence: 99%
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“…Methacrylation of gelatin has been studied for its cross-linking by photo-initiated radical polymerization [12,13]. Recently, Son et al prepared furan-modified gelatin systems cross-linked by a photo-oxidation process using Rose Bengal as a light sensitizer [14,15]. However, to the best of our knowledge, there is no report on the design of photo-crosslinked furan-based gelatin systems without the use of initiators or catalysts.…”
Section: Introductionmentioning
confidence: 97%
“…Considering that porcine gelatin has 11.4 wt% of carboxyl groups of glutamic acid (4.2%) and aspartic acid (7.2%), we concluded that about 14% of these groups were coupled with 3-aminopropylphosphonic acid. We had previously incorporated azidophenyl or furan groups into gelatin in a similar manner, and found that the contents were 84% 44 and near 100%, 45 respectively. The low reactivity with phosphate was considered to be caused by ionic repulsion of the phosphate group.…”
Section: Preparation Of Phosphonated Gelatinmentioning
confidence: 99%