Bacterial nanocellulose scaffolds; a novel three-dimensional in vitro model for neuronal cell culture
Magazine article, 2012

Neurodegenerative diseases, including Alzheimer’s disease and Parkinson’s disease, are characterized by loss of synapses and neurons. To be able to achieve a deeper understanding of the mechanisms behind neurodegenerative diseases, advanced and reliable in vitro models, preferable based on human cells, are needed. This project focuses on the development of an in vitro artificial 3D neuronal network model based on neuronal cells seeded on nano-cellulose scaffold. The viability and maturity of the neuronal cells grown on the scaffolds have been evaluated using electron microscopy, immunohistochemical- and electrophysiological methods. We have investigated the possibility to use bacterial nanocellulose (BNC) as an extracellular matrix mimic for neural cell culture. To further enhance cell attachment on the BNC we used different chemical surface modifications (THMAP and CDAP-treatment) and protein coatings such as Collagen type 1. The human neuroblastoma cell line SH-SY5Y, was used as a neuronal cell model due to its ability to be differentiated into mature neurons. With electron microscopy the cells were visualized on the material, showing that the cells were well integrated with the BNC and showed good proliferation and viability. Whole cell patch clamp recordings showed that it is possible to differentiate the SH-SY5Y cells to mature neuronal cells on the BNC, as demonstrated with an ability of the cells to produce mature action potentials.

Author

S. Johannesson

M. Innala

Volodymyr Kuzmenko

Chalmers, Chemical and Biological Engineering, Polymer Technology

Ilse Riebe

University of Gothenburg

Eric Hanse

University of Gothenburg

Paul Gatenholm

Chalmers, Chemical and Biological Engineering, Polymer Technology

Journal of tissue engineering and regenerative medicine

1932-6254 (ISSN) 19327005 (eISSN)

Vol. 6 Suppl. 1 78-78 /abstract 09.P08)

Subject Categories

Biological Sciences

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Created

10/8/2017