Biochemical analysis of the porcine temporomandibular joint disc
Biochemical analysis of the porcine temporomandibular joint disc
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DOI：
10.1016/j.bjoms.2005.05.002
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发表时间：
2006-04-01
影响因子：
1.8
通讯作者：
Athanasiou, KA
中科院分区：
文献类型：
--
作者：
Almarza, AJ;Bean, AC;Athanasiou, KA
组织工程在治疗颞下颌关节（TMJ）的椎间盘病变方面可能是一种福音。不幸的是，人们对其生化成分知之甚少，因此我们分析了6头屠宰猪的椎间盘。我们测量了总DNA、糖胺聚糖和胶原蛋白的含量及分布。DNA的平均（标准差）含量为干重的0.14%（0.08%），糖胺聚糖为0.96%（0.39%），胶原蛋白为68.2%（14.5%）。从上到下没有显著差异，但从前到后，糖胺聚糖浓度最低的是在后带，胶原蛋白浓度最高的是在中间区。椎间盘内侧区域的DNA和糖胺聚糖浓度高于外侧区域。（c）2005英国口腔颌面外科医生协会。由爱思唯尔有限公司出版。保留所有权利。
Tissue engineering can be a boon in treating lesions of the disc in the temporomandibular joint (TMJ). Unfortunately, little is known about its biochemical content, so we analysed the discs of six slaughtered pigs. We measured the content and distribution of total DNA, glycosaminoglycan, and collagen. The mean (S.D.) content of DNA was 0.14% (0.08%) of the dry weight, of glycosaminoglycan 0.96% (0.39%), and of collagen 68.2% (14.5%). There were no significant differences from top to bottom, but from front to back the smallest concentration of glycosaminoglycan was in the posterior band, and the highest concentration of collagen was in the intermediate zone. The concentrations of DNA and glycosaminoglycan were higher in the medial than in the lateral area of the disc. (c) 2005 The British Association of Oral and Maxillofacial Surgeons. Published by Elsevier Ltd. All rights reserved.