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Hydrogels of biopolymers such as agar and gelatin are widely used in many applications, and in many cases, the gels are loaded with nanoparticles. The polymer chains in these gels are cross-linked by physical bonds into three-dimensional networks, with the mesh size of these networks typically being 10-100 nm. One class of "soft" nanoparticles are liposomes, which have an aqueous core surrounded by a lipid bilayer. Solutes encapsulated in the liposomal core can be delivered externally over time. In this paper, we create liposomes with diameters ∼150 nm from an unsaturated phospholipid (lecithin) and embed them in agar gels (the aqueous phase also contains 0-50% of glycerol, which is an active ingredient in cosmetic products). Upon placing this gel in quiescent water, we find that the liposomes release out of the gel into the water over a period of 1-3 days, even though the gel remains intact.

Many biological materials, such as the squid beak and the spinal disc, have a combination of stiff and soft parts with very different mechanical properties, for example, the elastic modulus (stiffness) of the stiffest part of the squid beak is about 100 times that of the softest part. Researchers have attempted to mimic such structures using hydrogels but have not succeeded in synthesizing bulk gels with such large variations in moduli. Here, we present a general approach that can be used to form hydrogels with two or more zones having appreciably different mechanical characters. For this purpose, we use a technique developed in our lab for creating hybrid hydrogels with distinct zones. For the soft zone of the gel, we form a polymer network using a conventional acrylic monomer [ N, N'-dimethylacrylamide (DMAA)] and with laponite (LAP) nanoparticles as the cross-linkers. For the stiff zone, we combine DMAA, LAP, and a methacrylated silica precursor ([3-(methacryloyloxy)-propyl]trimethoxy-silane). When this mixture is polymerized, nanoscale silica particles (∼300 nm in diameter) are formed, and these serve as additional cross-links between the polymer chains, making this network very stiff. The unique character of each zone is preserved in the hybrid gel, and different zones are covalently linked to each other, thereby ensuring robust interfaces. Rheological measurements show that the elastic modulus of the stiff zone can be more than 100 times that of the soft zone. This ratio of moduli is the highest reported to date in a single, continuous gel and is comparable to the ratio in the squid beak. We present different variations of our soft-stiff hybrid gels, including multizone cylinders and core-shell discs. Such soft-stiff gels could have utility in bioengineering, such as in interfacing stiff medical implants with soft tissues.

External triggers such as pH or temperature can induce hydrogels to swell or shrink rapidly. Recently, these triggers have also been used to alter the three-dimensional (3-D) shapes of gels: for example, a flat gel sheet can be induced to fold into a tube. Self-folding gels are reminiscent of natural structures such as the Venus flytrap, which folds its leaves to entrap its prey. They are also of interest for applications in sensing or microrobotics. However, to advance the utility of self-folding gels, the range of triggers needs to be expanded beyond the conventional ones. Toward this end, we have designed a class of gels that change shape in response to very low concentrations of specific biomolecules. The gels are hybrids of three different constituents: (A) polyethylene glycol diacrylate (PEGDA); (B) gelatin methacrylate-co-polyethylene glycol dimethacrylate (GelMA-co-PEGDMA); and (C) N-isopropylacrylamide (NIPA). The thin-film hybrid is constructed as a bilayer or sandwich of two layers, with an A/B layer (alternating strips of A and B) sandwiched above a layer of gel C. Initially, when this hybrid gel is placed in water, the C layer is much more swollen than the A/B layer. Despite the swelling mismatch, the sheet remains flat because the A/B layer is very stiff. When collagenase enzyme is added to the water, it cleaves the gelatin chains in B, thus reducing the stiffness of the A/B layer. As a result, the swollen C layer is able to fold over the A/B layer, causing the sheet to transform into a specific shape. The typical transition is from flat sheet to closed hollow tube, and the time scale for this transition decreases with increasing enzyme concentration. Shape transitions are induced by enzyme levels as low as 0.75 U/mL. Interestingly, a shape transition is also induced by adding the lysate of murine fibroblast cells, which contains enzymes from the matrix metalloproteinase (MMP) family at levels around 0.1 U/mL (MMPs are similar to collagenase in their ability to cleave gelatin). We further show that transitions from flat sheets to other shapes such as helices and pancakes can be engineered by altering the design pattern of the gel. Additionally, we have made a rudimentary analog of the Venus flytrap, with two flat gels ("leaves") flanking a central folding gel ("hinge"). When enzyme is added, the hinge bends and brings the leaves together, trapping objects in the middle.