Hydrogels
mimics the physical properties of biological tissues, excellent candidate for various medical and biological applications
Crosslinks may be physical or chemical:
Classification of Hydrogels
based on origin
- natural hydrogels: derived from natural sources such as polysaccharides and proteins (alginate: algae, chitosan: shrimp)
- synthetic hydrogels: created from synthetic polymers such as polyvinyl alcohol (PVA) and polyethyleneglycol (PEG) (should know the structures of these)
- chemically crosslinked hydrogels: exhibit permanent linkages formed by covalent bonds
- physically crosslinked hydrogels: formed through temporary interactions like hydrogen bonding, hydrophobic interactions
Key properties of hydrogels for biomedical applications
Degree of swelling
degree of swelling quantified by: (put in weight compare vol or weight to the dry state)
- volume
- weight
why is the degree of swelling important?
polymer-based hydrogel has to have at least
10% of total weight for a material to be a hydrogel.
when content of water over 95% of total weight or vol, hydrogel is
superabsorbent
Chemically linked hydrogel
can maintain shape before and after hydrolyzation, covalent bonds
Gel transitions through in situ crosslinking physical gels
Gel transitions through in situ crosslinking covalent gels
polymerization initiation (light, temp,… )
Formation of crosslinked hydrogels
Hydrogel formation: physical cross-linking
Hydrogel formation: chemical cross-linking
Synthetic polymers advantages
Synthetic polymers disadvantages
Natural polymers advantages
Natural polymers disadvantages
Smart hydrogels
respond to environmental stimuli like temp, pH, light, or electric fields
thermoresponsive hydrogels
swell or shrink in response to change in temp
pH-responsive hydrogels
swell or shrink in respond to change in pH, used in drug delivery system
Polyelectrolytes
polymer with charge
polycations (polyelectrolyte)
used in gene delivery
ampoteric polyelectrolytes
charged groups, act as either a polyanion or polycation depending on the pH.