Glucose-responsive hydrogels based on dynamic covalent chemistry and inclusion complexation

A novel glucose-responsive hydrogel system based on dynamic covalent chemistry and inclusion complexation was described. Hydrogels are formed by simply mixing the solutions of three components: poly(ethylene oxide)-b-poly vinyl alcohol (PEO-b-PVA) diblock polymer, α-cyclodextrin (α-CD) and phenylboronic acid (PBA)-terminated PEO crosslinker. Dynamic covalent bonds between PVA and PBA provide sugar-responsive crosslinking, and the inclusion complexation between PEO and α-CD can promote hydrogel formation and enhance hydrogel stability. The ratios of the three components have a remarkable effect on the gelation time and the mechanical properties of the final gels. In rheological measurements, the hydrogels are demonstrated to possess solid-like behaviour and good structural recovery ability after yielding. The sugar-responsiveness of the hydrogels was examined by protein loading and release experiments, and the results indicate that this property is also dependent on the compositions of the gels; at a proper component ratio, a new glucose-responsive hydrogel system operating at physiological pH can be obtained. The combination of good biocompatibility of the three components and the easy preparation of hydrogels with tunable glucose-responsiveness may enable an alternative design of hydrogel systems that finds potential applications in biomedical and pharmaceutical fields, such as treatment of diabetes.