Effect of dietary consistency on matrix synthesis and composition in the rat condylar cartilage.
Effect of dietary consistency on matrix synthesis and composition in the rat condylar cartilage.
复制标题
饮食一致性对大鼠髁软骨基质合成和成分的影响。
DOI：
10.1159/000147488
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发表时间：
1993
期刊：
影响因子：
--
通讯作者：
Hinton,RJ
中科院分区：
文献类型：
--
作者：
Hinton,RJ
很少有人知道的下颌骨的髁突软骨的基质如何改变，在当地的生物力学环境的变化，虽然这一直是一个习惯性的重点研究关节软骨在骨科文献。本研究旨在研究（1）喂食软稠度饮食的大鼠髁突软骨是否会发生基质变化，这种情况可能会降低下颌关节的关节力;（2）这些变化一旦建立，是否可以通过恢复硬大鼠颗粒饮食来逆转，以及（3）这些变化是否局限于软骨的特定区域。在第一个实验中，雄性Sprague-Dawley大鼠在断奶时开始提供软糊状饮食或硬大鼠颗粒，随后在44日龄时处死。在第二个实验中，所有动物最初给予软饲料，但在一半中，在44日龄处死前7天恢复正常硬饲料。在第三个实验中，将喂食软食和硬食的大鼠软骨细分为上级部分（与颅关节直接相对的部分）和后部部分。实验1的结果显示，软饮食组髁突软骨的含水量显著降低，硫酸化糖胺聚糖的[35 S]摄取量（[35 S]硫酸盐dpm/µg糖醛酸）也显著降低。湿和干组织重量的髁状突软骨大大减少大鼠喂食软的饮食。在软饲料大鼠切换到硬饲料1周前处死（实验2），水含量，[35 S]摄取和组织重量显着增加相比，动物谁仍然是软饲料。实验3的数据表明，在喂食软食的大鼠中，[35 S]硫酸盐摄取在软骨的上级而不是后部中显著降低;这些结果表明，不仅髁突软骨基质的代谢和组成容易被饮食浓度的改变所改变，而且所产生的变化可以在短至1周此外，这项研究证实，在软饮食大鼠中，[35 S]掺入的主要减少发生在软骨最有可能在功能期间被加载的区域。虽然比较是困难的，这些数据有些不同，从类似的研究结果在四肢关节软骨。
Little is known of how the matrix of the condylar cartilage of the mandible changes in response to an alteration in local biomechanical circumstances, although this has been a habitual focus of studies of articular cartilage in the orthopedic literature. This study was formulated to investigate (1) whether matrix changes would occur in the condylar cartilage of rats fed a diet of soft consistency, a circumstance which would presumably reduce articular forces at the mandibular joint; (2) whether these changes, once established, could be reversed by restoring a diet of hard rat pellets, and (3) if these changes were localized to a particular region(s) of the cartilage. In the first experiment, male Sprague-Dawley rats were provisioned with either a soft, mushy diet or hard rat pellets beginning at weaning and subsequently sacrificed at 44 days of age. In the second experiment, all animals were initially given the soft diet, but in half a normal hard diet was reinstituted for 7 days prior to sacrifice at 44 days of age. In the third experiment, cartilages from rats fed soft and hard diets were subdivided into a superior fraction (that portion directly opposite the cranial articulation) and a posterior fraction. The results of experiment 1 showed the water content of the condylar cartilage to be significantly reduced in the soft-diet group, as well as one measure of [35S] uptake into sulfated glycosaminoglycans ([35S]sulfate dpm/µg uronic acid). Both wet and dry tissue weights of the condylar cartilage were greatly reduced in rats fed a soft diet. In soft-diet rats switched to a hard diet 1 week prior to sacrifice (experiment 2), water content, [35S] uptake and tissue weights were significantly increased compared with animals who remained on the soft diet. The data of experiment 3 indicated [35S]sulfate uptake to be significantly reduced in the superior but not the posterior portion of the cartilage in rats fed a soft diet; no changes in the other parameters were found. These results indicate that not only is condylar cartilage matrix metabolism and composition readily altered by a change in dietary consistency but also that the changes so produced can be reversed in as little as 1 week. In addition, this study confirms that the primary decrease in [35S] incorporation in soft-diet rats was found in that region of the cartilage most likely to be loaded during function. Although comparisons are difficult, these data differ somewhat from results of analogous studies in limb articular cartilage.