Journal of Food, Agriculture and Environment

Influence of the freezing regime on structure and biochemistry properties in collagen sponges derived from fresh water fish

Author(s):

Zhongwen Wang ¹, Haibo Wang ¹*, Haiyin Wang ², Yunyan Li ¹, Min Wang ¹, Hanjun Zhang ¹

Recieved Date: 2013-06-06, Accepted Date: 2013-10-22

Abstract:

The cellular structure of collagen sponges plays an important role in tissue engineering as it provides the framework for the seeded cells. In this paper, we investigated the effect of freezing regime on the structure and biochemical properties of collagen sponges which were manufactured by acid-soluble collagen (ASC) from grass carp skins. Freeze-dried collagen sponges showed a network structure of heterogeneous pores when the collagen gels were slowly frozen at -40°C (CS-40) or -66°C (CS-66) in cold atmosphere, respectively. In contrast, when the cooling process was performed in liquid nitrogen (-196°C), small and homogeneous pores were seen in collagen sponges (CS-196). Compared with CS-40 and CS-66, CS-196 showed a larger compressive strength (3770.9±297.0 kPa) while it had a higher enzymatic sensitivity and swelling ratio in fluid (p<0.01). Additional, it was observed that all grass carp collagen sponges did not induce a significant cytotoxic effect up to 3 days compared with control according to the results of cell culture test (p>0.05). Moreover, CS-66 section with 318.2±57.5 µm pore size showed better cell growth at 5 days post-seeding compared with control and other sponges (p<0.05). From the results of this paper, we can draw the conclusion that the pore structure of collagen sponges, which is influenced by the freezing regime during fabrication, can modulate the biochemical properties of collagen sponges.

Keywords:

Fish, collagen sponge, freezing regime, structure, biochemical properties

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Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 394-399

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