Influence of pH and ionic strength on the antibacterial effect of hyaluronic acid/chitosan films assembled layer-by-layer

dc.creatorNascimento, Vicente
dc.creatorFranca, Carla
dc.creatorHernández Montelongo, Jacobo
dc.creatorMachado, Daisy
dc.creatorLancellotti, Marcelo
dc.creatorCotta, Monica
dc.creatorLanders, Richard
dc.creatorBeppu, Marisa
dc.date2018
dc.date2021-04-30T16:40:43Z
dc.date2021-04-30T16:40:43Z
dc.date.accessioned2021-06-14T22:07:59Z
dc.date.available2021-06-14T22:07:59Z
dc.identifierEUROPEAN POLYMER JOURNAL,Vol.109,198-205,2018
dc.identifierhttp://repositoriodigital.uct.cl/handle/10925/3296
dc.identifier10.1016/j.eurpolymj.2018.09.038
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3301258
dc.descriptionHyaluronic acid (HA)/chitosan (CHI) films were assembled by LbL using different conditions of pH and ionic strength (IS) in order to obtain stable surfaces to avoid the adhesion and proliferation of Pseudomonas aeruginosa and Staphylococcus aureus. The results showed that pH and IS were key synthesis variables for obtaining different features, such as wettability, thickness and the availability of functional groups. The antibacterial effect was more effective against S. aureus with a reduction of approximately 3, 4, and 1.5 log reduction after 4, 8 and 24 h of culture time, respectively. In the case of P. aeruginosa, the films presented a lower bacterial reduction: 1 log reduction in times evaluated. In conclusion, the results of the antibacterial effect against S. aureus after 24 h, suggest that the HA/CHI films assembled by LbL can protect several substrates, such as biomedical devices, against bacterial proliferation.
dc.languageen
dc.publisherPERGAMON-ELSEVIER SCIENCE LTD
dc.sourceEUROPEAN POLYMER JOURNAL
dc.subjectNatural polymers
dc.subjectLayer-by-layer
dc.subjectpH
dc.subjectIonic strength
dc.subjectAntibacterial effect
dc.titleInfluence of pH and ionic strength on the antibacterial effect of hyaluronic acid/chitosan films assembled layer-by-layer
dc.typeArticle


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