Di-carboxylic acid cross-linking interactions improves thermal stability and mechanical strength of reconstituted type I collagen
- 301 Downloads
This study emphasizes, cross-linking potential of a simple di-carboxylic acid, namely, oxalic acid with type I collagen for the preparation of collagen based biomaterial for clinical applications. Further the study discusses the characteristics features of the cross-linked material in comparison with the standard cross-linker. In addition, the study also demonstrates the role of ionic interactions in providing the thermal stability and tensile strength to the cross-linked biopolymer material. Type I collagen from rat tail tendon treated with oxalic acid at optimized concentrations provided a biopolymer material without changing the triple helical pattern of collagen (CD spectrum) and also with 6–7 fold increase in tensile strength than native collagen. FTIR spectral details demonstrate the ionic interactions between collagen and oxalic acid. Thermal stability analyses of oxalic acid cross-linked biopolymer revealed, high thermal stability compared to materials of glutaraldehyde cross-linked. The results of the study suggest oxalic acid as a suitable cross-linker for collagen and it cross-link with collagen through ionic interactions.
KeywordsType I collagen Oxalic acid Cross-linker Thermal stability Circular dichroism
All authors thank Department of Biotechnology, Ministry of Science and Technology, New Delhi, for the financial assistance provided in the form of project in vide sanction no. BT/PR10179/AAQ/03/385/2007.
- 18.Weber CJ, Haugaard V, Festersen R, Bertelsen G. Production and applications of biobased packaging materials for the food Industry. Food Addit Contam. 2002;19(4):172–7.Google Scholar
- 19.Chandrasekaran G, Torchia DA, Piez KA. Preparation of intact monomeric collagen from tail, aorta and skin and the structure of the nonhelical ends in solution. J Biol Chem. 1976;251:6062–7.Google Scholar
- 21.Pavia DL, Lampman GM, Kriz GS. Introduction to spectroscopy. 3rd ed. USA: Thomson Learning, Inc; 2001.Google Scholar