用含有生长因子的油凝胶乳液鸡尾酒局部给药治疗糖尿病压疮。

IF 2.3 4区生物学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of bioscience and bioengineering Pub Date : 2025-02-01 DOI:10.1016/j.jbiosc.2024.10.011

Yi Zhang , Jannatul Fardous , Yu Zhou , Lichun Wu , Ryota Doi , Jia Hu , Yuya Hirota , Yasuhiro Ikegami , Shinichi Aishima , Hiroyuki Ijima

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引用次数: 0

摘要

糖尿病足溃疡（DFU）的愈合给许多糖尿病患者带来了严峻的挑战。最近，使用生物材料局部治疗糖尿病足溃疡引起了广泛关注。在这里，我们介绍了一种油包凝胶纳米凝胶分散体（G/O-NGD），它能通过局部途径在局部输送六种不同的生长因子（GFs），随后在小鼠体内进行了评估。局部使用 GF 鸡尾酒 G/O-NGD 后，皮肤结构发生了明显的宏观和微观变化，CD68、CD31 水平和胶原蛋白含量也发生了变化。还分析了白细胞介素-6（IL-6）、转化生长因子β1（TGF-β1）和碱性成纤维细胞生长因子（bFGF）的表达和合成情况。结果表明，GF 鸡尾酒 G/O-NGD 可明显缩小溃疡面积、恢复皮肤结构、增加胶原蛋白含量、促进血管生成和抑制炎症，这表明 G/O-NGD 是一种可用于局部输送 GF 的载体，可改善伤口愈合过程。

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Topical delivery of gel-in-oil emulsion cocktail with growth factors for the treatment of diabetic pressure ulcers

Healing diabetic foot ulcers (DFUs) poses a serious challenge for many individuals with diabetes. The use of biomaterials applied locally for treating DFUs has recently garnered significant attention. Here, we present a gel-in-oil nanogel dispersion (G/O-NGD) capable of local delivery of six different growth factors (GFs) via the topical route, followed by an in-vivo evaluation in mice. Both macroscopic and microscopic changes in skin structure were evidented after topical application of GF-cocktail G/O-NGD, and changes in CD68 and CD31 levels and collagen content were measured. Expression and synthesis of Interleukin-6 (IL-6), transforming GF beta 1 (TGF-β1), and basic fibroblast GF (bFGF) were also analyzed. The results showed that a significant reduction in ulcer area, restoration of skin structure, increase in collagen content, angiogenesis, and suppression of inflammation were possible with GF-cocktail G/O-NGD, indicating that G/O-NGD is a prospective carrier for local delivery of GF, improving wound healing processes.

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来源期刊

Journal of bioscience and bioengineering 生物-生物工程与应用微生物

CiteScore

5.90

自引率

3.60%

发文量

144

审稿时长

51 days

期刊介绍： The Journal of Bioscience and Bioengineering is a research journal publishing original full-length research papers, reviews, and Letters to the Editor. The Journal is devoted to the advancement and dissemination of knowledge concerning fermentation technology, biochemical engineering, food technology and microbiology.