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Electrospun gelatin/hyaluronic acid nanofibers as a platform for uric acid delivery to neural tissue
Journal article   Peer reviewed

Electrospun gelatin/hyaluronic acid nanofibers as a platform for uric acid delivery to neural tissue

Reva M. Street, Frank H. Kung, Laura T. Beringer, Daniel B. Amchin, Bonnie L. Firestein and Caroline L. Schauer
Biotechnology progress, v 41(2), e3517
10 Nov 2024
url
https://doi.org/10.1002/btpr.3517View
Published, Version of Record (VoR) Open

Abstract

electrospun nanofibers gelatin hyaluronic acid uric acid
Abstract Uric acid (UA) is an antioxidant that has been reported to be a neuroprotective compound for injuries and diseases, and specifically, diseases of the central nervous system. However, uric acid is highly insoluble in aqueous solutions, and high levels in the serum lead to gout, which limits its use in humans. Here, we develop a novel drug delivery platform that will release uric acid in a sustained manner for application to neural tissue. We demonstrate that one‐step incorporation of UA into an electrospun gelatin/hyaluronic acid nanofiber mat results in controlled release of UA in culture medium. Taking a unique approach, we made solutions of 12% gelatin and 1% hyaluronic acid in a formic acid solvent and added UA for production of nanofiber mats. We then dehydrothermally crosslinked the mats and tested for release of UA into physiological cell culture medium. To test whether the mats have any detrimental effects on healthy nervous system tissue, we cultured spinal cord explants on the mats extended and assessed extensions from the explants. We observed that comparable numbers and lengths of dendrites are extended from the spinal cord tissue, regardless of the amount UA content in the mats. Our results suggest that electrospun gelatin/hyaluronic acid nanofibers can be used as a platform for sustained uric acid delivery to neural tissue without detrimental effects.

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Collaboration types
Domestic collaboration
Web of Science research areas
Biotechnology & Applied Microbiology
Food Science & Technology
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