Changes in the hexosamine content and swelling ratio of articular cartilage as functions of depth from the surface.
Changes in the hexosamine content and swelling ratio of articular cartilage as functions of depth from the surface.
复制标题
关节软骨的己糖胺含量和肿胀率随距表面深度的变化而变化。
DOI：
10.2106/00004623-197658080-00021
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发表时间：
1976
期刊：
影响因子：
--
通讯作者：
M. Glimcher
中科院分区：
文献类型：
--
作者：
H. Lipshitz;R. Etheredge;M. Glimcher
测定了成年牛关节软骨的己胺含量和肿胀率随深度的变化。从表面往下，己糖胺含量迅速增加到相当于组织未钙化部分总厚度的约30%至35%的深度，然后以较慢的速度下降。肿胀率在整个组织的前四分之一相对恒定，但此后逐渐减少。在深度低于35%时，溶胀率随深度下降的曲线与己糖胺含量下降的曲线形式相似。考虑到决定聚电解质凝胶溶胀率的因素，建议从表面往下，组织大分子组分之间的相互作用增加到相当于软骨总厚度约三分之一的深度。
The hexasamine content and swelling ratio of adult bovine articular cartilage were determined as functions of depth. Progressing from the surface downward, the hexosamine content increased rapidly to a depth equivalent to approximately 30 to 35 per cent of the total thickness of the uncalcified portion of the tissue, and thereafter decreased at a less rapid rate. The swelling ratio was relatively constant throughtout the first quarter of the tissue but diminished thereafter. At depths below 35 per cent, the curve for the decrease in swelling ratio with depth was similar in form to that for the decrease in hexosamine content. Considering the factors that determine the swelling ratio of polyelectrolyte gels, it is proposed that progressing down from the surface, the interaction between the macromolecular components of the tissue is increased to a depth equivalent to about one-third of the total thickness of the cartilage.