Degradation kinetics of acid-sensitive hydrogels

Dimethacrylate or divinyl-functionalized acetal-based crosslinkers were synthesized as building elements of acid-sensitive crosslinked hydrogels. Each crosslinker was prepared under catalytic acidic conditions with different functional groups installed at the acetal position. The hydrophilicity of the crosslinkers was tuned to control acidic-hydrolysis rate. We report the synthesis of hydroxyethyl dimethacrylate-functionalized dimethyl ketal (CL1), meta- or para-methoxybenzaldehyde based acetals (CL2m and CL2p), poly(ethylene glycol) dimethacrylate-functionalized dimethyl ketal-based crosslinker (CL3), and divinyl-functionalized meta-methoxybenzaldehyde-based acetal crosslinker (V-CL2m). An examination of acetal hydrolysis kinetics of the monomers was performed in aqueous buffer solutions using H-1 NMR (proton nuclear magnetic resonance) and UV-Vis (ultraviolet visible) spectroscopy at various pH ranges. The hydrolysis rates were strongly dependent on the structure of the acetal. Network films containing CL2m were prepared by thermally initiated polymerization with either hydroxyethylmethacrylate (HEMA) or methylmethacrylate (MMA). A study of the hydrolysis kinetics of these crosslinked films was performed using GC MS (gas chromatography and mass spectroscopy) to understand the effect of monomer hydrophilicity, crosslinking density, and polymerization mechanism at different pHs. The crosslinked films composed of the hydrophilic monomer, HEMA, show faster hydrolysis than those containing more hydrophobic monomers (e.g. MMA). The hydrolysis rate decreases as the crosslinking density increases. In the case of thiol-ene networks formed by reacting pentaerythritol tetrakis(3-mercaptopropionate) and V-CL2m, each repeating unit is composed of an acid-degradable acetal-moiety. Hydrolysis of the thio-ene network films results in depolymerization into two lower molecular weight components, pentaerythritol tetralds(3-(6-hydroxyhexylthio)propanoate) and metamethoxybenzaldehyde. (C) 2015 Elsevier Ltd. All rights reserved.