オオサワ　シゲヒト   Oosawa Shigehito   大澤　重仁    所属   医学研究科 医学研究科 (医学部医学科をご参照ください)    職種   非常勤講師
論文種別	原著
言語種別	英語
査読の有無	査読あり
表題	Physicochemical Properties of Egg-Box-Mediated Hydrogels with Transiently Decreased pH Employing Carbonated Water
掲載誌名	正式名：ACS omega. 略　 称：ACS Omega ISSNコード：24701343
掲載区分	国外
巻・号・頁	8(8),pp.7800-7807
総ページ数	8
著者・共著者	Ryota Teshima, Shigehito Osawa, Yayoi Kawano, Takehisa Hanawa, Akihiko Kikuchi, and Hidenori Otsuka
担当区分	2nd著者
発行年月	2023/02/28
概要	Anionic polysaccharides, including low-methoxy (LM) pectin, are extensively used in biomaterial applications owing to their safety, biocompatibility, and feasibility in constructing supramolecular assemblies by forming egg-box structures with divalent cations. Mixing an LM pectin solution with CaCO3 spontaneously forms a hydrogel. The gelation behavior can be controlled by adding an acidic compound to change the solubility of CaCO3. CO2 is used as the acidic agent and can be easily removed after gelation, thereby reducing the acidity of the final hydrogel. However, CO2 addition has been controlled under varied thermodynamical conditions; therefore, specific CO2 effects on gelation are not necessarily visualized. To evaluate the CO2 impact on the final hydrogel, which would be extended to control hydrogel properties further, we utilized carbonated water to supply CO2 into the gelation mixture without changing its thermodynamic conditions. The addition of the carbonated water accelerated gelation and significantly increased the mechanical strength, promoting cross-linking. However, the CO2 volatilized into the atmosphere, and the final hydrogel became more alkaline than that without the carbonated water, probably because a considerable amount of the carboxy group was consumed for cross-linking. Moreover, when aerogels were prepared from the hydrogels with carbonated water, they exhibited highly ordered networks of elongated porosity in scanning electron microscopy, proposing an intrinsic structural change by CO2 in the carbonated water. We also controlled the pH and strength of the final hydrogels by changing the CO2 amounts in the carbonated water added, thereby validating the significant effect of CO2 on hydrogel properties and the feasibility of using carbonated water.
DOI	10.1021/acsomega.2c07552