Abstract
In this contribution we report insights on the rheological properties of chia (Salvia hispanica) seed mucilage hydrogels. Creep experiments performed in steady state conditions allowed calculation of Newtonian viscosities for chia hydrogels with different polymer concentration, pointing at inter-chain interactions as the main responsible for the different behavior toward network slipping under constant stress. A combination of oscillatory frequency and stress sweep tests highlighted a moderate effect of temperature in influencing hydrogel mechanics. The latter results prompted us to investigate potential biological functions for this set of biomaterials. Lactate Dehydrogenase assay proved the lack of cytotoxicity of chia suspensions toward Human Mesenchymal Stem Cells from adipose tissue used here as a cell model. Differentiation experiments were finally undertaken to verify the influence of chia samples on osteo-induction triggered by chemical differentiation factors. Alkaline Phosphatase enzyme activity assay and Alizarin red staining demonstrated that chia mucilage did not alter in vitro stem cell differentiation. Collectively, this set of experiments revealed an almost inert role associated with chia suspensions, indicating a possible application of chia-based networks as scaffold models to study osteogenesis in vitro.
Highlights
Hydrogels are known as water-swollen cross-linked polymers characterized by covalent bonds or physical interactions, endowing such matrices with peculiar mechanical properties
In this contribution we report insights on the rheological properties of chia (Salvia hispanica) seed mucilage hydrogels
On the basis of our previous data on the mechano-properties of chia seed mucilage, we further explored the mechanical characteristics of this hydrogel system and for the first time explored the suitability of this biomaterial for stem cell growth and differentiation
Summary
Hydrogels are known as water-swollen cross-linked polymers characterized by covalent bonds or physical interactions, endowing such matrices with peculiar mechanical properties. Hydrocolloids are frequently used in food industry as gelling agents or thickeners since they are able to retain a discrete amount of water [8] and to modify the food structure. The hydrocolloids used in food industry include natural polymers that offer a versatile degree of flexibility for many tasks: sodium alginate, agar, carrageenan, locust bean gum, guar gum, gum arabic, xanthan gum and gellan gum are used in food preparations as additives [9,10,11]. When soaked in water these seeds form a hydrogel-like matrix characterized by an extensive network of nanoscale fibers protracted from the seeds’ surface into the aqueous bulk. The set of secreted fibers from the seeds is indicated in various studies as mucilage [12]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
