NDLI: Preparation of thermosensitive polymer nanoparticles by protein-mimetic cross-linking

Content Provider	Springer Nature Link
Author	Kaihara, Sachiko Narikawa, Masatoshi Fujimoto, Keiji
Copyright Year	2012
Abstract	Thermosensitive nanoparticles were prepared by mimicking protein folding where polymer aggregates were formed by precipitation of thermosensitive polymer chains followed by disulfide formation of their thiol groups. N-Isopropylacrylamide (NIPAM) and methacryloxy succinimide (SuMA) were co-polymerized and then cysteamine was allowed to react with succinimide moieties of the polymer to render thiol moieties. A polymer aqueous solution precipitated to form nano-sized aggregates by increasing temperature above its lower critical solution temperature (LCST), and their sizes were monodispersed and tunable by the polymer concentration. The aggregates were cross-linked to produce nanoparticles by oxidation of thiol groups in a manner similar to formation of a disulfide bond of protein. As a result, the cross-linked nanoparticles exhibited swelling by decreasing temperature below the LCST of the copolymer. Fluorescein and bovine serum albumin (BSA) were chosen as a small and a large substance, respectively, and were encapsulated into the swollen nanoparticles at 25 °C. Fluorescein was rapidly released from both swollen and shrunken nanoparticles. Although BSA exhibited little release at any temperatures, it was released from nanoparticles by adding the reducing agent to dissociate the disulfide cross-linking and incubating below the LCST.
Starting Page	1317
Ending Page	1325
Page Count	9
File Format	PDF
ISSN	0303402X
Journal	Colloid and Polymer Science
Volume Number	290
Issue Number	13
e-ISSN	14351536
Language	English
Publisher	Springer-Verlag
Publisher Date	2012-04-26
Publisher Place	Berlin/Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Disulfide cross-linking Nanoparticles PNIPAM Protein encapsulation Soft and Granular Matter, Complex Fluids and Microfluidics Polymer Sciences Characterization and Evaluation of Materials Food Science Physical Chemistry
Content Type	Text
Resource Type	Article
Subject	Colloid and Surface Chemistry Materials Chemistry Physical and Theoretical Chemistry Polymers and Plastics

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