Hydration of phosphorylcholine groups attached to highly swollen polymer hydrogels studied by thermal analysis

Hydration of polymer chains plays a key role for determining the extent of protein adsorption on polymeric materials. Here we investigated the hydration of poly(2-methacryloyloxyethyl phosphorylcholine (MPC)) chains, which resist protein adsorption and following cell adhesion effectively. The hydrat...

Full description

Saved in:
Bibliographic Details
Published in:Polymer (Guilford) 2008-10, Vol.49 (21), p.4652-4657
Main Authors: Morisaku, Toshinori, Watanabe, Junji, Konno, Tomohiro, Takai, Madoka, Ishihara, Kazuhiko
Format: Article
Language:English
Subjects:
2-Methacryloyloxyethyl phosphorylcholine polymer
Applied sciences
Exact sciences and technology
Hydrogel
Nonfreezable water
Organic polymers
Physicochemistry of polymers
Properties and characterization
Solution and gel properties
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Hydration of polymer chains plays a key role for determining the extent of protein adsorption on polymeric materials. Here we investigated the hydration of poly(2-methacryloyloxyethyl phosphorylcholine (MPC)) chains, which resist protein adsorption and following cell adhesion effectively. The hydration was compared with that of poly(methoxy oligo(ethylene glycol)-monomethacrylate (Me(EG)nMA)) chains, which also have hydrophilic units. The poly(MPC) and poly(Me(EG)nMA) hydrogels with equilibrium water contents (EWCs) in the range from 86 to 97wt% were prepared. By differential scanning calorimetric measurements, water in both the hydrogels was classified into two states: freezable and nonfreezable water. The poly(MPC) hydrogels had larger nonfreezable water than the poly(Me(EG)nMA) hydrogels even when their EWCs were similar, which indicated the higher hydrating ability of poly(MPC) chains. We suggested that the difference in the amount of nonfreezable water around polymer chains may influence the degree of protein adsorption resistance after contact with body fluid for a long period. [Display omitted]
ISSN:0032-3861
1873-2291
DOI:10.1016/j.polymer.2008.08.025