Preparation of poly(2‐glucosyloxyethyl methacrylate)‐concanavalin A complex hydrogel and its glucose‐sensitivity

Abstract A glucose‐sensitive hydrogel was prepared by introducing concanavalin A (Con. A) into poly(2‐glucosyloxyethyl methacrylate) (poly(GEMA)) hydrogel. The decrease in swelling ratio and increase in crosslinking density by introduction of Con. A into the poly(GEMA) hydrogel indicate that the complexation introduces additional crosslinking points. The swelling of the hydrogel increased in the presence of glucose, and the swelling ratio was dependent on the glucose concentration. The glucose sensitivity of the hydrogel is attributable to the dissociation of the complex between poly(GEMA) and Con. A in the presence of glucose. Furthermore, the poly(GEMA)‐Con. A complex hydrogel was responsive to the kind of monosaccharide; its swelling ratio was changed by the presence of glucose or mannose, but not by the presence of galactose. The swelling properties of this hydrogel might be useful for the development of a glucose‐sensitive device.