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Interaction of hepatocytes with polyelectrolyte complex(I): the effect of nonspecific interaction on adhesion of the cell
Author(s) -
Teramoto Akira,
Hachimori Akira,
Abe Koji
Publication year - 1999
Publication title -
polymers for advanced technologies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 90
eISSN - 1099-1581
pISSN - 1042-7147
DOI - 10.1002/(sici)1099-1581(199912)10:12<695::aid-pat924>3.0.co;2-3
Subject(s) - polyelectrolyte , acrylic acid , adhesion , polymerization , polymer chemistry , cell adhesion , aqueous solution , biophysics , colchicine , cationic polymerization , materials science , chemistry , chemical engineering , polymer , organic chemistry , copolymer , biology , genetics , engineering
The adhesion of hepatocytes to polyelectrolyte complex (PEC), prepared by mixing of aqueous solutions of polycation and polyanion, is discussed. Four PECs, poly((dimethyliminio)ethylene(dimethyliminio)methylene‐1,4‐phenylenemethylene dichloride)–poly(acrylic acid)2X–(PAA), 2X‐poly(acrylic acid–co‐2‐ethylhexylacrylate(COA), 2X‐poly(acrylicacid–co‐butylacrylate) (CBA) and 2X‐poly(acrylic acid–co‐laurylacrylate)(CLA) were prepared. Hydrophobic properties of these PECs increased in the order of 2X–PAA < 2X–COA < 2X–CLA ≤ 2X–CBA. About all the hepatocytes adhered rapidly to various PECs even in the absence of serum, while fewer cells adhered to polystrene (tissue culture grade) dishes. At 37 °C (biological condition) about 70–80% of cells adhered to a collagen‐coated dish, but at 4 °C (nonbiological condition), no cell adhered to it. Nonactive cells (prepared by a single cycle of freezing and thawing) did not adhere to collagen, either. On the contrary about 40% of cells adhered to PEC‐coated dishes even at 4 °C, and nonactive cells also adhered to them. Cytocharosine B and colchicine, which are known as inhibitors of the polymerization of intracellular matrix, did not prevent cell adhesion to PECs. From these results it was suggested that hepatocytes adhered to PEC‐coated dishes mainly through a nonbiological interaction. Copyright © 1999 John Wiley & Sons, Ltd.

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