Abstract：
The design of three-dimensional (3D) scaffolds should focus on creating highly porous, 3D structures with an interconnected pore network that supports cell growth. The scaffold\'s pore interconnectivity is directly linked to vascularization, cell seeding, guided cell migration, and transportation of nutrients and metabolic waste. In this study, different types of food flavors including monosodium glutamate, sugar, and sodium chloride were used as the porogens along with PCL/PVP blend polymer for solvent casting/particulate leaching method. The morphology, porosity, interconnectivity, chemical composition, water absorption, and mechanical properties of the fabricated scaffolds are carefully characterized. The scaffolds are biocompatible in bothin vitroandin vivoexperiments and do not trigger any inflammatory response while enhancing new bone formation and vascularization in rabbit calvaria critical-sized defects. The new bone merges and becomes denser along with the experiment timeline. The results indicate that the 3D PCL/PVP scaffolds, using monosodium glutamate as porogen, exhibited suitable biological performance and held promise for bone tissue engineering in oral and maxillofacial surgery.
摘要：
三维（3D）支架的设计应专注于创建高度多孔，具有支持细胞生长的互连孔隙网络的3D结构。支架的孔互连性与血管化直接相关，细胞接种，引导细胞迁移，营养和代谢废物的运输。在这项研究中,不同类型的食物口味，包括味精，糖,将氯化钠与PCL/PVP共混聚合物一起用作致孔剂，用于溶剂浇铸/颗粒浸出法。形态学,孔隙度,互连性,化学成分,吸水,并仔细表征了所制造支架的机械性能。支架在体外和体内实验中均具有生物相容性，不会引发任何炎症反应，同时增强兔颅骨临界大小缺损的新骨形成和血管形成。新骨合并并随着实验时间线而变得更致密。结果表明，3DPCL/PVP支架，用味精作为致孔剂,表现出合适的生物学性能，并有望在口腔颌面外科中进行骨组织工程。
