Bamboo‐Inspired Composite Conduit Accelerates Peripheral Nerve Regeneration through Synergistic Oriented Structure and Piezoelectricity
Abstract
Abstract Slow axon growth is a critical factor that limits regeneration after long‐segment peripheral nerve injury (PNI). Herein, a bamboo‐inspired scaffold accelerates nerve regeneration through a directional hollow‐tube bilayer structure and biomimetic piezoelectric property. The outer hydrogel of the scaffold exhibits sufficient fatigue resistance after 100 cycles of stretching, while the interior fiber provides an oriented topological cue. Inspired by the bending‐piezoelectric property of bamboo cellulose, the piezoelectric signal in poly(vinyl alcohol) is detected for the first time, measuring approximately 20 mV. To enhance voltage‐driven nerve regeneration, the scaffold's piezoelectricity is improved to 0.95 ± 0.02 V by optimizing its non‐centrosymmetric structure, increasing permanent dipole moment, and facilitating electron‐hole separation. Owing to its biomimetic structure and piezoelectricity, the scaffold promotes a 3.1‐fold increase in axon length, a 1.6‐fold improvement in myelin diameter, and maximizes angiogenesis, reaching 71.25 ± 21.87 vessels per mm 2 in vivo. Overall, this bamboo‐inspired conduit has the potential to significantly improve regeneration efficiency and functional reconstruction in cases of long‐segment PNI.
Article Details
Authors (12)
Jin Zhang
Fenglu Li
State Key Laboratory of Supramolecular Structure and Materials
Xue Gao
Wenqi Qiu
College of Chemical Engineering Fuzhou University 2 Xueyuan Road Fuzhou 350108 P. R. China
Bing Xia
Shuxian He
College of Chemical Engineering Fuzhou University 2 Xueyuan Road Fuzhou 350108 P. R. China
Yongfeng Zhang
Xi Huang
Bin Liu
Jinghui Huang
Jianxun Ding
State Key Laboratory of Polymer Science and Technology, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, 5625 Renmin Street, Changchun 130022, P. R. China
Huanghao Yang
New Cornerstone Science Laboratory, MOE Key Laboratory for Analytical Science of Food Safety and Biology, College of Chemistry