Literature DB >> 29752090

One step preparation of polymeric maltitol particles, from a sugar molecule, maltitol for biomedical applications.

Nurettin Sahiner1.   

Abstract

Here, a facile method for the preparation of polymeric particles from a sugar molecule, maltitol (ML) in single step was reported via microemulsion polymerization/crosslinking technique with a high yield, 89 ± 6%. Furthermore, poly(Maltitol) (p(ML)) particles were chemically modified to induce different physicochemical characteristic using different anionic and cationic modifying agents such as taurine (TA) and diethylenetriamine (DETA) to prepare m-p(ML)/TA and m-p(ML)/DETA. The blood compatibility of the p(ML) particles and their modified forms were tested with fresh blood, and found that p(ML) and m-(ML)/DETA particles are blood compatible with about 5% hemolysis, and above 80% blood clotting indices. Moreover, the cytotoxicity results against L929 fibroblast cell line revealed that p(ML) based particle are biocompatible up to 100 μg/mL with 85% cell viability regardless of their nature, and at 200 μg/mL dosage of p(ML), m-p(ML)/TA and m-p(ML)/DETA particles, the cell viabilities were determined as 83.33, 64.03 and 73.89% on for L929 fibroblast cells implying the slightly less biocompatibility nature of m-p(ML)/TA in accord with the blood compatibility results. Additionally, the apoptotic and necrotic indices were determination for p(ML) based particles on L929 fibroblast cells, and the results revealed that these particles do not induce any and stress on the cells. Also, it does not have genotoxic effect as determined against CHO cells.
Copyright © 2018 Elsevier B.V. All rights reserved.

Entities:  

Keywords:  Biocompatible, biodegradable and blood compatible p(maltitol); P(maltitol) microgel/nanogel; Sugar polymeric particle

Mesh:

Substances:

Year:  2018        PMID: 29752090     DOI: 10.1016/j.msec.2018.04.017

Source DB:  PubMed          Journal:  Mater Sci Eng C Mater Biol Appl        ISSN: 0928-4931            Impact factor:   7.328


  1 in total

1.  Xylitol and Maltitol Improve the Rheological Property of Kappa-Carrageenan.

Authors:  Min Huang; Yihan Mao; Yuzhu Mao; Hongshun Yang
Journal:  Foods       Date:  2021-12-27
  1 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.