Promote the Anti-Enzymatic Degradation Stability of Hyaluronic Acid Hydrogel Using Enhanced-Crosslinking

doi:10.3969/j.issn.1673-1689.2019.07.003

Home > Archive>Volume 38, Issue 7, 2019 >17-25. DOI:10.3969/j.issn.1673-1689.2019.07.003

Promote the Anti-Enzymatic Degradation Stability of Hyaluronic Acid Hydrogel Using Enhanced-Crosslinking
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                        10.3969/j.issn.1673-1689.2019.07.003
                    
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To promote the anti-enzymatic degradation stability of hyaluronic acid hydrogel，an enhanced-crosslinking strategy was employed，and the most appropriate model was confirmed in orthogonal test. The degradation ratio was determined using a chromogenic reaction with released hyaluronic acid monomer. The cross-linking ration was calculated according to the content of glycerin detected with gas chromatography. In addition，the cytotoxicity，mutagenicity and hemolytic toxicity of the enhanced gel were also carefully checked. After an optimized strengthen cross-linking（35 ℃，0.05 mol/L NaOH，reaction for 1.5 h，BDDE/HA at 1∶8），the anti-enzymatic degradation stability was dramatically decreased compared that of first crosslinked gel；the degradation ratios were decreased from 9.76% to 6.85%，16.79% to 7.65% and 20.45% to 12.4% at 24，48 and 72 h respectively；and the crosslinking degree was increased from 16.53% to 54.52%. Additionally，after the enhanced-crosslinking，the cytotoxicity，mutagenicity and hemolytic toxicity of the gel were detected as in the safety scale of biomaterials.

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LU Liushen, ZHENG Mengling, HAO Mengyao, WANG Wu, XIN Yu. Promote the Anti-Enzymatic Degradation Stability of Hyaluronic Acid Hydrogel Using Enhanced-Crosslinking[J]. Journal of Food Science and Biotechnology,2019,38(7):17-25.

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