| 초록 |
Thermosensitive poly(oganophosphazenes) with α-amino-ω-methoxy-poly(ethylene glycol), L-isoleucine ethyl ester(ILeOEt) and glycyl-glycine allyl ester as side groups have been synthesized, and their gelation behavior was investigated. The poly(oganophosphazene) gels were characterized by means of 1H-, 31P-NMR spectroscopies, GPC and viscometer. Deprotection of allyl ester groups of the poly(organophosphazenes) gave thermosensitive polymer gels with free carboxylic acid groups. Activated carboxylic acid groups were conjugated with GRGDS as bioactive peptide. These thermosensitive poly(phosphazene) gels with carboxylic acid /GRGDS conjugates showed sol-gel transition in aqueous solution. According to increase the content of GRGDS , the gelation temperature was also increased due to hydrophilicity of GRGDS. Potential application of these poly(phosphazenes) gel with carboxylic acid/GRGDS conjugates as biomaterials will also be discussed. |
