THERMAL-STABILITY, MECHANICAL-PROPERTIES AND REDUCIBLE CROSS-LINKS OF RAT TAIL TENDON IN EXPERIMENTAL DIABETES
THERMAL-STABILITY, MECHANICAL-PROPERTIES AND REDUCIBLE CROSS-LINKS OF RAT TAIL TENDON IN EXPERIMENTAL DIABETES
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DOI：
10.1016/0304-4165(81)90101-x
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发表时间：
1981-01-01
期刊：
影响因子：
--
通讯作者：
BAILEY, AJ
中科院分区：
文献类型：
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作者：
ANDREASSEN, TT;SEYERHANSEN, K;BAILEY, AJ
热稳定性（测量为等长收缩力），生物力学性能和可还原的交联链脲佐菌素糖尿病大鼠的尾部肌腱，胰岛素治疗和不治疗。糖尿病10天后，最大热收缩力不变，但最大收缩后的舒张延迟。30天后，最大收缩力增加，舒张率降低。糖尿病10天后肌腱的最大强度和刚度增加，30天后增加更多。可还原交联的密度没有变化。糖尿病增加了附着在胶原蛋白的赖氨酸和羟赖氨酸残基上的葡萄糖的量。胰岛素处理防止了热稳定性和机械性能的所有变化。显然，糖尿病中胶原纤维的稳定性与正常衰老中所见的模式不同。
Thermal stability (measured as isometric contraction force), biomechanical properties and reducible cross-links were measured in tail tendons from streptozotocin diabetic rats, with and without insulin treatment. After 10 days of diabetes the maximum thermal contraction force was unchanged, but the relaxation following the maximal contraction was retarded. After 30 days the maximum contraction force was increased and the relaxation rate was decreased. The maximum strength and stiffness of the tendons were increased after 10 days of diabetes and even more after 30 days. There was no change in the density of reducible cross-links. Diabetes increased the amount of glucose attached to the lysine and hydroxylysine residues of collagen. Insulin treatment prevented all changes in thermal stability and mechanical properties. Apparently, stabilization of collagen fibers in diabetes does not follow the same pattern as that seen in normal aging.