Preparation and optimization of calcium pectate beads for cell encapsulation |
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| Authors: | Shan Zhao Ying Zhang Yang Liu Fan Yang Zhilong Xiu Xiaojun Ma Guangwei Sun |
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| Affiliation: | 1. School of Life Science and Biotechnology, Dalian University of Technology, Dalian, People's Republic of China;2. Scientific Research Center for Translational Medicine, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, People's Republic of China;3. University of the Chinese Academy of Sciences, Beijing, People's Republic of China;4. Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, People's Republic of China |
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| Abstract: | A variety of natural polymers are considered suitable for cell entrapment. Pectin, a natural polysaccharide found in the cell walls of all higher terrestrial plants, presents great potential for cell encapsulation because of its ability to form gels. In this study, we investigated the influences of intrinsic and extrinsic factors on the formation and properties of calcium pectate (CP). Beads of CP prepared with 30–35% methyl esterification presented improved gel properties. The molecular weight (Mw), calcium content, and gel time did not significantly affect the gel properties. The gelling properties, sphericity factor (SF), and swelling ratio were significantly influenced by the degree of methyl esterification (DE) and pectin concentration. The DE (<40%), Mw, and calcium concentration had negative effects on the SFs of CP beads. Moreover, increases in the DE (<40%) and pectin concentration increased the swelling ratio. The C3A cells encapsulated in optimized CP beads maintained good viability and proliferation for up to 2 weeks. In conclusion, CP beads are a potential encapsulation material for cell immobilization and application in related fields. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018 , 135, 45685. |
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| Keywords: | biomaterials biomedical applications gels |
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