3-D Life PVA-CD Hydrogel SG - Slow Gelling

3-D Life PVA-CD Hydrogel SG - Slow Gelling

Catalog Number:
H001315868CEL
Mfr. No.:
CEL_G83-1
Price:
$100
  • Size:
    1 Kit
    Quantity:
    Add to Cart:
      • Overview
        • The 3-D Life PVA-CD Hydrogel SG Kit provides reagents for setting up slow gelling, cell-compatible hydrogels. Its major components are polymeric SG-PVA and the crosslinker CD-Link. When the two reagents are combined, thiol groups on CD-Link form stable thioether bonds with thiol-reactive groups on SG-PVA, which results in the formation of the gel. The components are mixed at physiological pH (pH 7.2) for optimal cell compatibility. The slow gelation kinetics allows enough time to conveniently manipulate the solution before the onset of gel formation.
          CD-Link is composed of polyethylene glycol and a matrix metalloprotease (MMP)-cleavable peptide (Pro-Leu-Gly-Leu-Trp-Ala). The MMP-cleavable peptide is designed for a broad range of MMP cleavage including MMPs MMP1, MMP3, MMP7 and MMP9. It allows cells to spread and migrate within the hydrogel if they express the indicated MMPs. In most cases cell spreading and migration also requires the presence of adhesion peptides.
          Prior to the cross-linking step, peptides (e.g. 3-D Life RGD Peptide, Cat.No. 09-P-001) can be covalently attached to a portion of the SH-reactive groups of SG-PVA to provide a cell-adhesive matrix.
          For more information and instructions, please consult the General Protocol GP-2 "Preparation of 3-D Life Slow Gelling Hydrogels" and the 3-D Life Hydrogels User Guide on cellendes.com.

          Please contact us at for specific academic pricing.

          More Details

      • Properties
        • Categories
          Slow Gelling Hydrogels

          * Intended for research use only. Not for use in human therapeutic or diagnostic applications.

      • Applications
        • Application Description
          3-D cell culture
          Allows formation of up to 2 ml 3-D Life Hydrogel depending on the stiffness of the gel.

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