Supramolecular carbohydrate-based hydrogels from oxidative hydroxylation of amphiphilic β-C-glycosylbarbiturates and α-glucosidase-induced hydrogelation

Abstract

We describe an ecofriendly two-step synthesis of glycoamphiphiles, capable of hierarchical self-assembly towards supramolecular hydrogels, and consisting in Knoevenagel condensation of barbituric derivatives onto biobased carbohydrates (glucose and maltose) and...

Recent advances in carbohydrate-based gelators

“…It was interesting to note that amyloglucosidase from Aspergillus niger was used to hydrolyze a precursor made of maltose into a hydrogelator made of glucose. 122 Amphiphilic N-glycosyl naphthalimides 123 (glucose, galactose and xylose derived) 95d, 96d, and 97d have also been synthesized by a green method, which furnished the gel in both hydrophilic and hydrophobic solvents due to their supramolecular self-assembly. These gels possess molecular level interactions such as H-bonding, p-p stacking and van der Waals forces.…”

“…It was interesting to note that amyloglucosidase from Aspergillus niger was used to hydrolyze a precursor made of maltose into a hydrogelator made of glucose. 122…”

Dihydrolevoglucosenone (Cyrene) as a Biobased Green Alternative to Organic Solvents for the Preparation of Supramolecular Gels Consisting of Self-Assembling Dipeptide Derivatives

“…Supramolecular (hydro)­gels constructed via the self-assembly of peptide derivatives have recently attracted growing attention in diverse research fields ranging from basic to applied (bio)­materials science. − Several protocols are available for the preparation of supramolecular hydrogels . The most simple approach consists of mixing powders of peptide derivatives with an aqueous solution to prepare a dispersion at room temperature, which is then heated to obtain an aqueous solution and subsequently cooled to room temperature to induce self-assembly and concomitant hydrogelation.…”

Wet spinning and 3D printing of supramolecular hydrogels in acid-base and dynamic conditions

“…The gelation conditions also have an impact on the structure of the self-assembled objects and the resulting gel network. Gelation of LMWG can be triggered by different means (temperature, solvent shift, pH, enzymes 8,26,27 , light 28 , etc.) and subtle changes of these triggers can strongly change the properties of the self-assembled objects and the resulting gels 16,[29][30][31][32][33][34][35][36][37][38] .…”