Literature DB >> 15020126

Influence of the concentrations of hyaluronic acid on the properties and biocompatibility of Cs-Gel-HA membranes.

Haifeng Liu1, Yuji Yin, Kangde Yao, Dongrui Ma, Lei Cui, Yilin Cao.   

Abstract

The object of this study was to investigate the relationship between the concentrations of HA solutions and the physicochemical properties and the biocompatibility of Cs-Gel-HA membranes. The addition of different concentrations of HA not only improved the wettability significantly and extended the degradation time of Cs-Gel-HA membranes, but also changed their mechanical properties. The concentration of HA had a significant influence on the biocompatibility of Cs-Gel-HA membranes. Results demonstrated that it was only the concentrations of HA in a certain range (0.01-0.1%), that could promote the cell adhesion, migration and proliferation, while the concentration of HA was above 0.1% it would either reduce or even inhibit these behaviors.

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Year:  2004        PMID: 15020126     DOI: 10.1016/j.biomaterials.2003.09.102

Source DB:  PubMed          Journal:  Biomaterials        ISSN: 0142-9612            Impact factor:   12.479


  3 in total

1.  Tissue compatibility of interfacial polyelectrolyte complexation fibrous scaffold: evaluation of blood compatibility and biocompatibility.

Authors:  Evelyn K F Yim; I-Chien Liao; Kam W Leong
Journal:  Tissue Eng       Date:  2007-02

2.  Evaluation of Glycerylphytate Crosslinked Semi- and Interpenetrated Polymer Membranes of Hyaluronic Acid and Chitosan for Tissue Engineering.

Authors:  Ana Mora-Boza; Elena López-Ruiz; María Luisa López-Donaire; Gema Jiménez; María Rosa Aguilar; Juan Antonio Marchal; José Luis Pedraz; Blanca Vázquez-Lasa; Julio San Román; Patricia Gálvez-Martín
Journal:  Polymers (Basel)       Date:  2020-11-11       Impact factor: 4.329

3.  Edible hyaluronic acid-rich burger separator discs prepared from slaughterhouse waste.

Authors:  Mahboubeh Kalantarmahdavi; Amir Salari; Zahra Pasdar; Mohamad Reza Amiryousefi
Journal:  Food Sci Nutr       Date:  2022-06-20       Impact factor: 3.553

  3 in total

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