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玻璃化处理的猪半月板的拉伸力学性能优于冷冻处理的,与新鲜猪半月板相似。

Tensile mechanical properties of vitrified porcine menisci are superior to frozen and similar to fresh porcine menisci.

机构信息

Department of Civil and Environmental Engineering, University of Alberta, Canada.

Department of Mechanical Engineering, University of Alberta, Canada.

出版信息

J Biomech. 2022 Oct;143:111277. doi: 10.1016/j.jbiomech.2022.111277. Epub 2022 Aug 29.

Abstract

Vitrification inhibits crystallization of ice and may allow the mechanical properties of menisci to be preserved for transplantation without the damaging consequences of ice crystals formed during freezing. The primary objective of this study was to investigate the differences between fresh, frozen, and vitrified porcine lateral menisci examining tensile mechanical properties along the circumferential-peripheral, circumferential-central, longitudinal, and radial orientations. The secondary objective was to investigate the variations in the tensile mechanical properties of menisci comparing the circumferential-peripheral orientation to the three other orientations: circumferential-central, longitudinal, and radial. Quasi-static tensile testing was conducted to quantify the tensile mechanical properties of fresh, frozen and vitrified menisci. Ultimate tensile strength of frozen menisci were significantly decreased compared with fresh and vitrified menisci along three orientations: circumferential-peripheral, longitudinal, and radial. Along the circumferential-central orientation, tensile modulus of frozen menisci was significantly decreased compared with fresh menisci. The mechanical properties of vitrified menisci were comparable to fresh menisci along all four orientations. For all menisci (fresh, frozen and vitrified), ultimate tensile strength and failure strain along the circumferential-peripheral orientation were significantly increased compared with the three other orientations. Freezing was detrimental to the mechanical properties of menisci but vitrification likely avoided the negative effects of freezing thereby preserving mechanical properties that were comparable to fresh menisci. The findings of this study revealed that vitrification was superior to freezing for preserving mechanical properties of meniscal tissue; hence, vitrification is likely to be a competitive alternative to freezing for meniscal transplantation in the future.

摘要

玻璃化抑制了冰的结晶,并可能使半月板的力学性能在不产生冰晶形成的破坏性后果的情况下得以保存,从而可以用于移植。本研究的主要目的是研究新鲜、冷冻和玻璃化的猪外侧半月板之间的差异,沿周向-外周、周向-中央、纵向和径向方向检测拉伸力学性能。次要目的是研究比较周向-外周方向与另外三个方向(周向-中央、纵向和径向)的半月板拉伸力学性能的变化。准静态拉伸试验用于量化新鲜、冷冻和玻璃化半月板的拉伸力学性能。与新鲜和玻璃化半月板相比,冷冻半月板在三个方向(周向-外周、纵向和径向)上的极限拉伸强度明显降低。在周向-中央方向上,冷冻半月板的拉伸模量与新鲜半月板相比显著降低。玻璃化半月板的力学性能与新鲜半月板在所有四个方向上相当。对于所有半月板(新鲜、冷冻和玻璃化),周向-外周方向的极限拉伸强度和破坏应变均明显高于其他三个方向。冷冻对半月板的力学性能有害,但玻璃化可能避免了冷冻的负面影响,从而保持了与新鲜半月板相当的力学性能。本研究的结果表明,玻璃化在保存半月板组织的力学性能方面优于冷冻,因此,玻璃化很可能成为未来半月板移植的一种有竞争力的替代方法。

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