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© 2022. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Infections are regarded as the most severe complication associated with human health, which are urgent to be solved. Stimuli‐responsive materials are appealing therapeutic platforms for antibacterial treatments, which provide great potential for accurate theranostics. In this review, the advantages, the response mechanisms, and the key design principles of stimuli‐responsive antibacterial materials are highlighted. The biomedical applications, the current challenges, and future directions of stimuli‐responsive antibacterial materials are also discussed. First, the categories of stimuli‐responsive antibacterial materials are comprehensively itemized based on different sources of stimuli, including external physical environmental stimuli (e.g., temperature, light, electricity, salt, etc.) and bacterial metabolites stimuli (e.g., acid, enzyme, redox, etc.). Second, structural characteristics, design principles, and biomedical applications of the responsive materials are discussed, and the underlying interrelationships are revealed. The molecular structures and design principles are closely related to the sources of stimuli. Finally, the challenging issues of stimuli‐responsive materials are proposed. This review will provide scientific guidance to promote the clinical applications of stimuli‐responsive antibacterial materials.

Details

Title
Stimuli‐Responsive Antibacterial Materials: Molecular Structures, Design Principles, and Biomedical Applications
Author
Wang, Xianghong 1   VIAFID ORCID Logo  ; Shan, Mengyao 1 ; Zhang, Shike 1 ; Chen, Xin 2 ; Liu, Wentao 1 ; Chen, Jinzhou 1 ; Liu, Xuying 1 

 School of Materials Science and Engineering, The Key Laboratory of Material Processing and Mold of Ministry of Education, Henan Key Laboratory of Advanced Nylon Materials and Application, Zhengzhou University, Zhengzhou, China 
 College of Food Science and Engineering, National Engineering Research Center for Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou, China 
Section
Reviews
Publication year
2022
Publication date
May 2022
Publisher
John Wiley & Sons, Inc.
e-ISSN
21983844
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2659475352
Copyright
© 2022. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.