均匀加热对猪模型椎间盘生物力学特性的影响。
The effect of uniform heating on the biomechanical properties of the intervertebral disc in a porcine model.
作者信息
Wang Jeffrey C, Kabo J Michael, Tsou Paul M, Halevi Lee, Shamie A Nick
机构信息
Department of Orthopaedic Surgery, School of Medicine, University of California-Los Angeles, 1250 16th Street, Santa Monica, CA 90404, USA.
出版信息
Spine J. 2005 Jan-Feb;5(1):64-70. doi: 10.1016/j.spinee.2004.10.047.
BACKGROUND CONTEXT
The use of minimally invasive lumbar intradiscal heating techniques, including intradiscal electro-thermal therapy (IDET), endoscopic radio-frequency annuloplasty, nucleoplasty and laser discectomy, for chronic lumbar discogenic pain and contained disc herniation has recently gained popularity. The purported therapeutic mechanisms of these interventions include subtotal nuclectomy, annular nociceptor ablation, and stabilization of the annular fibers. Basic science data elucidating the biomechanical and histomorphologic alterations of heat treatments on disc remain sparse.
PURPOSE
The purpose of this study is to examine the effects of uniform heating on biomechanical properties and histomorphology of intervertebral disc tissues using a porcine model.
STUDY DESIGN/SETTING: In a laboratory setting, porcine functional spinal units consisting of vertebra-nucleus pulposus-vertebra core and porcine hamstring tendons were harvested. Studies were performed on these tissue samples by uniformly heating the specimens in a constant temperature water bath. Ten porcine lumbar disc core and twenty-five porcine hamstring tendons were utilized as the subjects for this study. The effects of uniform heat treatments on disc core and hamstring tendon were measured for shrinkage, stiffness, and load to failure strength. Histomorphological study was also carried on the same specimen.
METHODS
The porcine vertebra-nucleus pulposus-vertebra segments were cored to a uniform 1-cm diameter. The hamstring tendons were cut to uniform 1.2-inch lengths. The tendon specimens were divided into groups of five each and heated in constant temperature water baths of 60 degrees C, 65 degrees C, 70 degrees C, or 75 degrees C for 10 min. Unheated specimens served as controls. The disc core specimens were divided in two group of five each, and tested at room temperature or after immersion in a 70 degrees C bath. The shrinkage was monitored during immersion in the water bath. Biomechanical testing to failure was carried out using mechanical loading on an MTS servohydraulic testing machine operating under stroke control. Strength and stiffness of the tissue was determined. Histomorphology was studied by staining the specimen with hematoxylin and eosin (H&E), and examined under 200 times magnification. Non-heated controls were used for comparisons.
RESULTS
The porcine hamstring tendons had no measurable shrinkage in specimens heated up to 65 degrees C. At temperatures above 65 degrees C, the shrinkage was concluded within 2 min of immersion and 70 degrees C appeared to be the optimal temperature, as temperatures higher than this did not demonstrate incremental effects. The disc core samples were heated to 70 degrees C (optimum temperature), and there appeared to be gross contraction of the disc core circumference to visual inspection, but no measurable lengthwise shrinkage could be appreciated. Histologically, the specimens demonstrated progressive loss of individual collagen fiber outline as the temperature increased. In the tendons, at 75 degrees C all of the fibers appear to be fused together, and the voids between individual collagen fibers were no longer present. Biomechanical testing revealed that the tendons undergo a substantial reduction in stiffness after heating. The mean tendon stiffness for the unheated specimens was 19,356 psi, while the corresponding value for the heated tendons was 1023 psi. These were significantly different using the paired t-test at p=0.0043. For the disc core samples, there was no significant difference in either stiffness (p=0.182) or failure strength (p=0.998) after heating. All failures occurred in mid-substance of the specimen.
CONCLUSIONS
The application of uniform heating to nucleus pulposus disc core caused visible contraction of its circumference but not lengthwise shrinkage. The same heating shrinks the hamstring tendon and reduces its stiffness. Ultimate failure strength of the disc core specimen remains unchanged. The failure data was not obtainable for the tendon due to premature slippage from the fixation apparatus before failure. The results of this study fail to support a biomechanical justification for the application of uniform heat treatment to the whole intervertebral disc. Heating annulus fibrosus and nucleus pulposus separately to specific temperatures may have potential clinical benefits.
背景
微创腰椎间盘内热技术,包括椎间盘电热疗法(IDET)、内镜下射频纤维环成形术、髓核成形术和激光椎间盘切除术,用于治疗慢性腰椎间盘源性疼痛和包容性椎间盘突出症,近年来越来越受欢迎。这些干预措施的所谓治疗机制包括部分髓核切除术、纤维环伤害感受器消融和纤维环纤维稳定。阐明热处理对椎间盘生物力学和组织形态学改变的基础科学数据仍然很少。
目的
本研究的目的是使用猪模型研究均匀加热对椎间盘组织生物力学性能和组织形态学的影响。
研究设计/环境:在实验室环境中,采集由椎体-髓核-椎体核心和猪腘绳肌腱组成的猪功能性脊柱单元。通过在恒温水浴中均匀加热标本,对这些组织样本进行研究。十块猪腰椎间盘核心和二十五根猪腘绳肌腱被用作本研究的对象。测量均匀热处理对椎间盘核心和腘绳肌腱的收缩、刚度和破坏载荷强度的影响。还对相同标本进行了组织形态学研究。
方法
将猪椎体-髓核-椎体节段钻成直径均匀为1厘米的孔。将腘绳肌腱切成均匀的1.2英寸长度。将肌腱标本分成每组五个,在60℃、65℃、70℃或75℃的恒温水浴中加热10分钟。未加热的标本用作对照。将椎间盘核心标本分成两组,每组五个,在室温下或浸入70℃浴后进行测试。在水浴浸泡过程中监测收缩情况。使用在行程控制下运行的MTS伺服液压试验机进行机械加载,直至破坏,进行生物力学测试。测定组织的强度和刚度。通过用苏木精和伊红(H&E)对标本染色进行组织形态学研究,并在200倍放大倍数下检查。使用未加热的对照进行比较。
结果
加热至65℃的猪腘绳肌腱标本没有可测量的收缩。在高于65℃的温度下,浸入2分钟内即可观察到收缩,70℃似乎是最佳温度,因为高于此温度没有显示出增量效应。将椎间盘核心样本加热至70℃(最佳温度),肉眼观察到椎间盘核心周长明显收缩,但没有可测量的纵向收缩。组织学上,随着温度升高,标本显示出单个胶原纤维轮廓逐渐消失。在肌腱中,在75℃时,所有纤维似乎融合在一起,单个胶原纤维之间的空隙不再存在。生物力学测试表明,加热后肌腱的刚度大幅降低。未加热标本的平均肌腱刚度为19356 psi,而加热后肌腱的相应值为1023 psi。使用配对t检验,p = 0.0043时,这些值有显著差异。对于椎间盘核心样本,加热后刚度(p = 0.182)或破坏强度(p = 0.998)均无显著差异。所有破坏均发生在标本的中部。
结论
对髓核椎间盘核心进行均匀加热会导致其周长明显收缩,但不会导致纵向收缩。相同的加热会使腘绳肌腱收缩并降低其刚度。椎间盘核心标本的极限破坏强度保持不变。由于肌腱在破坏前过早从固定装置滑脱,无法获得其破坏数据。本研究结果不支持对整个椎间盘进行均匀热处理的生物力学依据。分别将纤维环和髓核加热到特定温度可能具有潜在的临床益处。