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Peptide hydrogelation triggered by enzymatic induced pH switch

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Abstract

It remains challenging to develop methods that can precisely control the self-assembling kinetics and thermodynamics of peptide hydrogelators to achieve hydrogels with optimal properties. Here we report the hydrogelation of peptide hydrogelators by an enzymatically induced pH switch, which involves the combination of glucose oxidase and catalase with D-glucose as the substrate, in which both the gelation kinetics and thermodynamics can be controlled by the concentrations of D-glucose. This novel hydrogelation method could result in hydrogels with higher mechanical stability and lower hydrogelation concentrations. We further illustrate the application of this hydrogelation method to differentiate different D-glucose levels.

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Authors and Affiliations

  1. Nanjing Stomatological Hospital, Medical School of Nanjing University, Nanjing, 210093, China

    Wei Cheng

  2. Jiangsu Engineering Technology Research Centre of Environmental Cleaning Materials, Jiangsu Key Laboratory of Atmospheric Environment Monitoring and Pollution Control, Jiangsu Joint Laboratory of Atmospheric Pollution Control, Collaborative Innovation Center of Atmospheric Environment and Equipment Technology, School of Environmental Science and Engineering, Nanjing University of Information Science & Technology, Nanjing, 210044, China

    Ying Li

  3. National Laboratory of Solid State Microstructures, Nanjing University, Nanjing, 210093, China

    Ying Li

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  1. Wei Cheng
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  2. Ying Li
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Correspondence to Ying Li.

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Cheng, W., Li, Y. Peptide hydrogelation triggered by enzymatic induced pH switch. Sci. China Phys. Mech. Astron. 59, 678711 (2016). https://doi.org/10.1007/s11433-016-0083-4

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  • DOI: https://doi.org/10.1007/s11433-016-0083-4

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