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Control of collagen gel mechanical properties through manipulation of gelation conditions near the sol–gel transition
Soft Matter ( IF 3.4 ) Pub Date : 2018-01-15 00:00:00 , DOI: 10.1039/c7sm01933e
A. J. Holder 1, 2, 3 , N. Badiei 1, 2, 3, 4 , K. Hawkins 4, 5 , C. Wright 1, 2, 3, 4 , P. R. Williams 1, 2, 3, 4 , D. J. Curtis 1, 2, 3, 4
Affiliation  

The ability to control the mechanical properties of cell culture environments is known to influence cell morphology, motility, invasion and differentiation. The present work shows that it is possible to control the mechanical properties of collagen gels by manipulating gelation conditions near the sol gel transition. This manipulation is accomplished by performing gelation in two stages at different temperatures. The mechanical properties of the gel are found to be strongly dependent on the duration and temperature of the first stage. In the second stage the system is quickly depleted of free collagen which self assembles into a highly branched network characteristic of gelation at the higher temperature (37 °C). An important aspect of the present work is the use of advanced rheometric techniques to assess the transition point between viscoelastic liquid and viscoelastic solid behaviour which occurs upon establishment of a sample spanning network at the gel point. The gel time at the stage I temperature is found to indicate the minimum time that the gelling collagen sample must spend under stage I conditions before the two stage gelation procedure generates an enhancement of mechanical properties. Further, the Fractional Maxwell Model is found to provide an excellent description of the time-dependent mechanical properties of the mature collagen gels.

中文翻译:

通过控制溶胶-凝胶转变附近的胶凝条件来控制胶原蛋白凝胶的机械性能

已知控制细胞培养环境的机械性能的能力会影响细胞的形态,运动性,侵袭和分化。本工作表明,可以通过控制溶胶凝胶转变附近的凝胶化条件来控制胶原蛋白凝胶的机械性能。该操作通过在不同温度下分两个阶段进行凝胶化来完成。发现凝胶的机械性能强烈依赖于第一阶段的持续时间和温度。在第二阶段,系统会迅速消耗掉游离胶原蛋白,这些胶原蛋白在较高温度(37°C)时会自组装成凝胶状的高度分支网络。本工作的一个重要方面是使用先进的流变技术来评估粘弹性液体和粘弹性固体行为之间的转变点,该转变点是在凝胶点处建立样品跨度网络时发生的。发现在第一阶段温度下的胶凝时间表明​​在第二阶段凝胶化过程产生机械性能增强之前,胶凝胶原蛋白样品必须在第一阶段条件下花费的最短时间。此外,发现分数麦克斯韦模型可以很好地描述成熟胶原蛋白凝胶的时间依赖性机械性能。发现在第一阶段温度下的胶凝时间表明​​在第二阶段凝胶化过程产生机械性能增强之前,胶凝胶原蛋白样品必须在第一阶段条件下花费的最短时间。此外,发现分数麦克斯韦模型可以很好地描述成熟胶原蛋白凝胶的时间依赖性机械性能。发现在第一阶段温度下的胶凝时间表明​​在第二阶段凝胶化过程产生机械性能增强之前,胶凝胶原蛋白样品必须在第一阶段条件下花费的最短时间。此外,发现分数麦克斯韦模型可以很好地描述成熟胶原蛋白凝胶的时间依赖性机械性能。
更新日期:2018-01-15
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