Enzymatically degradable oxidized dextran–chitosan hydrogels with an anisotropic aligned porous structure

Abstract

Enzyme-degradable hydrogels with aligned pores were prepared via unidirectional freezing of a mixed solution of oxidized dextran (oxDex) and chitosan (CHI) followed by cryo-gelation. At the frozen state, imine bonds as the crosslinking points of the hydrogels were formed as a result of the reaction between the aldehyde groups on the oxDex and the amino groups on the CHI. The morphologies of the obtained hydrogels were studied by confocal laser scanning microscopy (CLSM). Microtubular pores aligned along the freezing direction were obtained in the swollen state of the hydrogels. The pore size was adjustable ranging from 20 to 100 μm by controlling the freezing temperature in the unidirectional freezing step. Upon exposure of the hydrogels to chitosanase solution, chitosan can be hydrolyzed into short oligosaccharide fragments leading to collapse and degradation of the gel network. The degradation rate can be tuned by adjusting the gel composition and enzyme concentration.