出血的有效管理对于预防出血性休克和保护伤口免受感染至关重要。受中国传统馒头制作工艺的启发,包括揉捏,发泡,蒸,我们通过混合脱细胞真皮基质凝胶设计了一种止血海绵,羟乙基淀粉,和大米水解蛋白。羟乙基淀粉的整合增强了海绵的机械和止血属性,虽然含有大米水解蛋白,作为天然发泡剂,这种增加促进了血液的快速吸收,加速凝块形成,并刺激凝血级联。实验结果强调了止血海绵的特殊生物相容性和物理化学特性,将其定位为与用于控制出血的市售胶原蛋白止血海绵相当。机械上,海绵促进红细胞和血小板的聚集和活化,加速体内和体外凝血动力学。值得注意的是,这种止血海绵激活凝血级联,没有交联剂,提供具有良好临床适用性的优质且具有成本效益的生物材料。
Efficient management of hemorrhage is vital for preventing hemorrhagic shock and safeguarding wounds against infection. Inspired by the traditional Chinese steamed bread-making process, which involves kneading, foaming, and steaming, we devised a hemostatic
sponge by amalgamating an acellular dermal matrix gel, hydroxyethyl starch, and rice hydrolyzed protein. The integration of hydroxyethyl starch bolstered the
sponge\'s mechanical and hemostatic attributes, while the inclusion of rice hydrolyzed protein, acting as a natural foaming agent, enhanced its porosity This augmentation facilitated rapid blood absorption, accelerated clot formation, and stimulated the clotting cascade. Experimental findings underscore the exceptional biocompatibility and physicochemical characteristics of the hemostatic
sponge, positioning it on par with commercially available collagen hemostatic sponges for hemorrhage control. Mechanistically, the
sponge fosters aggregation and activation of red blood cells and platelets, expediting coagulation kinetics both in vivo and in vitro. Notably, this hemostatic
sponge activates the clotting cascade sans crosslinking agents, offering a premium yet cost-effective biomaterial with promising clinical applicability.