Effect of surface functionalization and loading on the mechanical properties of soft polymeric nanoparticles prepared by nano-emulsion templating

Data de publicació

2023-06-01T09:40:43Z

2022-11-12

2023-06-01T09:40:43Z

Resum

Drug and gene delivery systems based on polymeric nanoparticles offer a greater efficacy and a reduced toxicity compared to traditional formulations. Recent studies have evidenced that their internalization, biodistribution and efficacy can be affected, among other factors, by their mechanical properties. Here, we analyze by means of Atomic Force Microscopy force spectroscopy how composition, surface functionalization and loading affect the mechanics of nanoparticles. For this purpose, nanoparticles made of Poly(lactic-co-glycolic) (PLGA) and Ethyl cellulose (EC) with different functionalizations and loading were prepared by nano-emulsion templating using the Phase Inversion Composition method (PIC) to form the nano-emulsions. A multiparametric nanomechanical study involving the determination of the Young's modulus, maximum deformation and breakthrough force was carried out. The obtained results showed that composition, surface functionalization and loading affect the nanomechanical properties in a different way, thus requiring, in general, to consider the overall mechanical properties after the addition of a functionalization or loading. A graphical representation method has been proposed enabling to easily identify mechanically equivalent formulations, which is expected to be useful in the development of soft polymeric nanoparticles for pre-clinical and clinical use

Tipus de document

Article


Versió publicada

Llengua

Anglès

Publicat per

Elsevier B.V.

Documents relacionats

Reproducció del document publicat a: https://doi.org/10.1016/j.colsurfb.2022.113019

Colloids and Surfaces B-Biointerfaces, vol. 222, p. 113019, February 2023

https://doi.org/10.1016/j.colsurfb.2022.113019

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Drets

cc-by-nc-nd (c) Dols Perez, Aurora et al., 2022

https://creativecommons.org/licenses/by-nc-nd/4.0/

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