Sea‑cucumber‑inspired hydrogel: University of Waterloo produces biodegradable gel that aids tendon repair in preclinical study

Led by Prof. Yimin Wu and Dr. Youchao Teng, the team engineered a hydrated gel whose stiffness is programmed by freezing its internal structure and soaking it in specific salt solutions. In rats with tendon injuries, repairs using the hydrogel yielded more organized tissue and function approaching that of healthy tendons, versus sutures alone. The gel gradually degraded and was absorbed over roughly eight weeks. Collaborators include UCLA and the University of Louisville. Results appear in Advanced Functional Materials; the team has filed two patents and launched a company. Next steps are larger‑animal testing and eventual clinical trials.