The DOI matches its Crossref record; 324 of the 329 references it cites were found in a registry or an index.
Polysaccharide matrices used in 3D in vitro cell culture systems
Abstract
Polysaccharides comprise a diverse class of polymeric materials with a history of proven biocompatibility and continual use as biomaterials. Recent focus on new matrices appropriate for three-dimensional (3D) cell culture offers new opportunities to apply polysaccharides as extracellular matrix mimics. However, chemical and structural bases for specific cell-polysaccharide interactions essential for their utility as 3-D cell matrices are not well defined. This review describes how these naturally sourced biomaterials satisfy several key properties for current 3D cell culture needs and can also be synthetically modified or blended with additional components to tailor their cell engagement properties. Beyond their benign interactions with many cell types in cultures, their economical and high quality sourcing, optical clarity for ex situ analytical interrogation and in situ gelation represent important properties of these polymers for 3D cell culture applications. Continued diversification of their versatile glycan chemistry, new bio-synthetic sourcing strategies and elucidation of new cell-specific properties are attractive to expand the polysaccharide polymer utility for cell culture needs. Many 3D cell culture priorities are addressed with the portfolio of polysaccharide materials available and under development. This review provides a critical analysis of their properties, capabilities and challenges in 3D cell culture applications.
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“According to Diekjürgen & Grainger (Diekjürgen & Grainger, 2017), this phenomenon is an effect of the polyanionic behaviour of xanthan gum due to the acetic and pyruvic acid groups of its chemical structure.These acid groups influence the GF batter properties, allowing more interactions with water through hydrogen bonds.”
From Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread (2018) · cites this paper as Diekjürgen & Grainger, 2017
In the citing paper
“Xanthan gum, a polysaccharide produced by the bacterium Xanthomonas campestris, is largely used in GF breadmaking, because it can hydrate in cold water and produce a viscous solution with strong shear-thinning flow behaviour (Diekjürgen & Grainger, 2017;Peressini, Pin, & Sensidoni, 2011).”
From Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread (2018) · cites this paper as Diekjürgen & Grainger, 2017
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Metadata
- Authors
- Diekjürgen, D., & Grainger, D. W.
- Affiliations
- University of Utah (US)
- Corresponding author
- Grainger, David W.
- ORCID
- Grainger, David W.
- Venue
- Biomaterials
- Publisher
- Elsevier BV
- Published
- 2017-10
- Volume
- 141
- Pages
- 96-115
- ISSN
- 0142-9612 (ISSN-L)
- OpenAlex
- W2701735813
- Cited by
- 125
- References
- 329
- Citations by year
- 2026: 7 · 2025: 10 · 2024: 18 · 2023: 14 · 2022: 21 · 2021: 16 · 2020: 8 · 2019: 19 · 2018: 11 · 2017: 1
- FWCI
- 0.69
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Biomaterials (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Physical Sciences › Materials Science › Biomaterials › Hydrogels: synthesis, properties, applications
- Physical Sciences › Engineering › Biomedical Engineering › 3D Printing in Biomedical Research
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Cell Biology › Cellular Mechanics and Interactions
- Keywords
- polysaccharides, 3D cell culture, extracellular matrix mimics, biocompatibility, in situ gelation
- MeSH terms
- Animals, Biocompatible Materials, Extracellular Matrix, Glycosaminoglycans, Humans, Polysaccharides, Cell Culture Techniques, Hydrogels, Tissue Scaffolds
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