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Preparation and characterization of hybrid nanoparticles based on chitosan and poly(methacryloylglycylglycine)

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Abstract

The present work investigated the possibility of preparing nanoparticles based on methacryloylglycylglycine (MAGG) and chitosan (CS) by in situ polymerization. The study revealed that nanoparticle formation was strictly dependent on ionic interactions between NH3 + groups from CS and COO− groups arising from the anionic monomer MAGG. The subsequent in situ polymerizations of MAGG in the presence of CS led to the formation of nanoparticles with homogeneous morphology, a uniform particle size distribution, and a good spherical shape as confirmed by laser diffraction granulometry and scanning electron microscopy analyses. Nanoparticle formulations with different amounts of CS and MAGG were prepared, and their chemical compositions were investigated by X-ray photoelectron spectroscopy and Fourier transform infrared spectroscopy. The obtained results showed that the polymerization of MAGG in the presence of CS appears to be a very promising approach in the preparation of nanoparticles for drug delivery applications.

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Authors and Affiliations

  1. Department of Chemistry and Industrial Chemistry, University of Pisa, UdR INSTM-Pisa, Via Risorgimento 35, 56127, Pisa, Italy

    Marcella Ferri, Mamoni Dash & Federica Chiellini

  2. Jaber Innovation s.r.l., Via Calcutta 8, 00100, Rome, Italy

    Stefania Cometa

  3. Department of Chemistry, University of Bari Aldo Moro, Via Orabona 4, 70126, Bari, Italy

    Elvira De Giglio & Luigia Sabbatini

Authors
  1. Marcella Ferri
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  2. Mamoni Dash
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  3. Stefania Cometa
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  4. Elvira De Giglio
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  5. Luigia Sabbatini
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  6. Federica Chiellini
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Corresponding author

Correspondence to Federica Chiellini.

Additional information

Marcella Ferri and Mamoni Dash contributed equally to the work.

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Ferri, M., Dash, M., Cometa, S. et al. Preparation and characterization of hybrid nanoparticles based on chitosan and poly(methacryloylglycylglycine). J Nanopart Res 16, 2422 (2014). https://doi.org/10.1007/s11051-014-2422-2

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  • DOI: https://doi.org/10.1007/s11051-014-2422-2

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