Mechanical characterization of electrospun gelatin scaffolds cross-linked by glucose.

Nanofibrous gelatin scaffolds were prepared by electrospinning from aqueous acetic acid and cross-linked thermally by glucose. The effect of the amount of glucose used as cross-linking agent on the mechanical properties of gelatin fibres was studied in this paper. The elastic modulus of gelatin fibres cross-linked by glucose was determined by modelling the behaviour of the meshes during tensile test. The model draws connections between the elastic moduli of a fibrous mesh and the fibre material and allows evaluation of elastic modulus of the fibre material. It was found that cross-linking by glucose increases the elastic modulus of gelatin fibres from 0.3 GPa at 0 % glucose content to 1.1 GPa at 15 % glucose content. This makes fibrous gelatin scaffolds cross-linked by glucose a promising material for biomedical applications.

Effect of glucose content on thermally cross-linked fibrous gelatin scaffolds for tissue engineering.

Thermally cross-linked glucose-containing electrospun gelatin meshes were studied as possible cell substrate materials. FTIR analysis was used to study the effect of glucose on cross-linking reactions. It was found that the presence of glucose increases the extent of cross-linking of fibrous gelatin scaffolds, which in return determines scaffold properties and their usability in tissue engineering applications. Easy to handle fabric-like scaffolds were obtained from blends containing up to 15% glucose. Maximum extent of cross-linking was reached at nearly 20% glucose content. Cross-linking effectively resulted in decreased solubility and increased resistance to enzymatic degradation. Preliminary short-term cell culture experiments indicate that such thermally cross-linked gelatin-glucose scaffolds are suitable for tissue engineering applications.