pH- and Sugar-Induced Shape Memory Hydrogel Based on Reversible Phenylboronic Acid-Diol Ester Bonds

• Published in: Macromolecular rapid communications. Vol. 36; no. 6; pp. 533 - 537
• Main Authors: Meng, Hao, Zheng, Jing, Wen, Xiufang, Cai, Zhiqi, Zhang, Jiawei, Chen, Tao
• Format: Journal Article
• Language: English
• Published: Germany Blackwell Publishing Ltd 01.03.2015; Wiley Subscription Services, Inc
• Subjects: Alloys; Aqueous solutions; Biodegradable materials; Boronic Acids - chemistry; Dynamics; Esters; Esters - chemistry; Fructose; Glucose; Hydrogel, Polyethylene Glycol Dimethacrylate - chemistry; Hydrogels; Hydrogen-Ion Concentration; Monosaccharides - chemistry; pH responsive; phenylboronic acid-diol ester bonds; Polymers - chemical synthesis; Polymers - chemistry; Shape memory; Strategy; Sugar; sugar responsive; sugar responsive; shape memory; phenylboronic acid-diol ester bonds; pH responsive
• ISSN: 1022-1336; 1521-3927; 1521-3927
• DOI: 10.1002/marc.201400648

A simple strategy is provided to construct a novel pH‐ and sugar‐induced shape memory hydrogel based on dynamic phenylboronic acid (PBA)–diol interactions formed by PBA‐modified sodium alginate (Alg‐PBA) and poly(vinyl alcohol) (PVA). The dynamic PBA–diol ester bonds serve as temporary cross‐links and stabilize the deformed shape of the hydrogel. The disassociation of the PBA–diol ester bonds is explored in acidic conditions and aqueous solutions of glucose and fructose, which endow the hydrogel with shape memory performances. A pH‐ and sugar‐induced shape memory hydrogel is fabricated on the basis of dynamic phenylboronic acid (PBA)–diol interactions. The temporary shape of the hydrogel is fixed by PBA–diol ester bonds, and acidic conditions and aqueous solutions of monosaccharides including glucose and fructose are explored to induce the shape recovery process.