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Chang FC, Zhou Y, James MM, Zareie HM, Ando Y, Yang J, Zhang M. Effect of Degree of Deacetylation of Chitosan/Chitin on Human Neural Stem Cell Culture. Macromol Biosci 2023; 23:e2200389. [PMID: 36281904 DOI: 10.1002/mabi.202200389] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Indexed: 01/19/2023]
Abstract
Stem cell therapy and research for neural diseases depends on reliable reproduction of neural stem cells. Chitosan-based materials have been proposed as a substrate for culturing human neural stem cells (hNSCs) in the pursuit of clinically compatible culture conditions that are chemically defined and compliant with good manufacturing practices. The physical and biochemical properties of chitosan and chitin are strongly regulated by the degree of deacetylation (DD). However, the effect of DD on hNSC behavior has not been systematically investigated. In this study, films with DD ranging from 93% to 14% are fabricated with chitosan and chitin. Under xeno-free conditions, hNSCs proliferate preferentially on films with a higher DD, exhibiting adherent morphology and retaining multipotency. Lowering the DD leads to formation of neural stem cell spheroids due to unsteady adhesion. The neural spheroids present NSC multipotency protein expression reduction and cytoplasmic translocation. This study provides an insight into the influence of the DD on hNSCs behavior and may serve as a guideline for hNSC research using chitosan-based biomaterials. It demonstrates the capability of controlling hNSC fate by simply tailoring the DD of chitosan.
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Affiliation(s)
- Fei-Chien Chang
- Department of Materials Science and Engineering, University of Washington, Seattle, WA, 98195, USA
| | - Yang Zhou
- Department of Materials Science and Engineering, University of Washington, Seattle, WA, 98195, USA
| | - Matthew Michael James
- Department of Materials Science and Engineering, University of Washington, Seattle, WA, 98195, USA
| | - Hadi M Zareie
- Department of Materials Science and Engineering, University of Washington, Seattle, WA, 98195, USA.,School of Mathematical and Physical Science, University of Technology, Ultimo, Sydney, NSW, 2007, Australia
| | - Yoshiki Ando
- Materials Department, Medical R&D Center, Corporate R&D Group, KYOCERA Corporation, Yasu, Shiga, 520-2362, Japan
| | - Jihui Yang
- Department of Materials Science and Engineering, University of Washington, Seattle, WA, 98195, USA
| | - Miqin Zhang
- Department of Materials Science and Engineering, University of Washington, Seattle, WA, 98195, USA
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Drozd NN, Il'ina AV, Shagdarova BT, Varlamov VP. Effect of Oligochitosan on Experimental Venous Thrombosis in Guinea Pigs. Bull Exp Biol Med 2021; 172:33-37. [PMID: 34792720 DOI: 10.1007/s10517-021-05325-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2020] [Indexed: 11/24/2022]
Abstract
Oligochitosan Сh10/85 with a molecular weight of 10 kDa and a deacetylation degree of 85% prevented the development of experimental venous thrombosis in guinea pigs after intravenous administration in a dose of 30 mg/kg. In a concentration of 0.005-0.5 mg/ml, oligochitosan Ch10/85 did not provoke hemolysis of human red blood cells in in vitro experiments. The antithrombotic effect of oligochitosan Ch10/85 that exhibits low anticoagulant activity (by two orders of magnitude lower than that of unfractionated heparin) can be associated with inhibition of platelet aggregation.
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Affiliation(s)
- N N Drozd
- National Medical Research Center for Hematology, Ministry of Health of the Russian Federation, Moscow, Russia.
| | - A V Il'ina
- Institute of Bioengineering, Federal Research Center Fundamentals of Biotechnology, Russian Academy of Sciences, Moscow, Russia
| | - B Ts Shagdarova
- Institute of Bioengineering, Federal Research Center Fundamentals of Biotechnology, Russian Academy of Sciences, Moscow, Russia
| | - V P Varlamov
- Institute of Bioengineering, Federal Research Center Fundamentals of Biotechnology, Russian Academy of Sciences, Moscow, Russia
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Wang H, Cui H, Wang X, Lin C, Xia S, Hayat K, Hussain S, Tahir MU, Zhang X. Metal complexed-enzymatic hydrolyzed chitosan improves moisture retention of fiber papers by migrating immobilized water to bound state. Carbohydr Polym 2020; 235:115967. [PMID: 32122501 DOI: 10.1016/j.carbpol.2020.115967] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 02/05/2020] [Accepted: 02/07/2020] [Indexed: 11/16/2022]
Abstract
To obtain chitosan (CTS) with narrower molecular weight distribution, CTS with weight-average molecular weight (MW) of 197.30 kDa was first metal complexed and then degraded into five CTSs with MW of 107.90, 56.48, 10.40, 5.67 (CTS-4) and 3.66 kDa. Decrease of MW did not cause a significant change in chemical structure of the residue CTS, but the crystal structure was transformed significantly. The moisture retention increased firstly and then decreased as the MW of CTS decreased. CTS-4 was superior to CTSs with other MW and propylene glycol in terms of the moisture retention. The lower water activity and increase of net isosteric heat were observed in CTS-4, which was due to the migration of immobilized water to a bound-state caused by mounting newly formed chain-end hydrophilic groups per unit weight. CTS-4 could effectively improve moisture retention, showing a potential to substitute commonly used humectant such as propylene glycol.
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Affiliation(s)
- Huijuan Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, China
| | - Xuejiao Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, China
| | - Chao Lin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, China
| | - Khizar Hayat
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P. O. Box 2460, Riyadh, 11451, Saudi Arabia
| | - Shahzad Hussain
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P. O. Box 2460, Riyadh, 11451, Saudi Arabia
| | - Muhammad Usman Tahir
- Department of Plant Production, College of Food and Agricultural Sciences, King Saud University, P. O. Box 2460, Riyadh, 11451, Saudi Arabia
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, China.
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