Spatial structural integrity is important for adipose regeneration after transplantation
Spatial structural integrity is important for adipose regeneration after transplantation
复制标题
空间结构完整性对于移植后脂肪再生很重要
DOI:
10.1007/s00403-015-1574-y
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发表时间:
2015-05
影响因子:
3
通讯作者:
Lu Feng
中科院分区:
文献类型:
--
作者:
Yuan Yi;Zhang Shu;Gao Jianhua;Lu Feng
Advances in structural fat transplantation technology have significantly improved the survival rate and stability of grafts. This study investigated the importance of the spatial structural integrity of adipose tissue for adipose regeneration after fat transplantation. We sought to enhance understanding of structural fat transplantation and optimize procedures used for the clinical acquisition, purification, and transplantation of adipose tissue. In an inactivated structuration adipose tissue model established by freezing at −20 °C for 3 days, nearly all cells were dead but the structure was intact. We transplanted this adipose tissue model (group A) or non-treated adipose tissue (group B) into GFP-expressing mice. Group B showed a higher graft survival percentage and less fibrosis than group A. The macrophage infiltration (F4/80) peak period was longer in group A than in group B. The change in vessel density (CD31) was similar in the two groups: it peaked at 4 weeks after transplantation and decreased thereafter. In both groups, the number of Ki67+ cells showed a similar trend. In comparison to group B, group A had more Ki67+ cells at 4–8 weeks after transplantation, but fewer of these cells at 12 weeks after transplantation. The intact spatial structure of adipose tissue, which is supported by adipocytes and extracellular matrix, provides a niche for adipogenesis and angiogenesis after fat transplantation.
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影响因子:
64.5
作者:
Scadden DT
通讯作者:
Scadden DT
影响因子:
4
作者:
Yang, Kimberline R.;Mooney, Steven M.;Zarif, Jelani C.;Coffey, Donald S.;Taichman, Russell S.;Pienta, Kenneth J.
通讯作者:
Pienta, Kenneth J.
影响因子:
2.9
作者:
Pu, Lee L Q;Cui, Xiangdong;Gao, Dayong
通讯作者:
Gao, Dayong
影响因子:
2.5
作者:
Chiu, Yu-Chieh;Cheng, Ming-Huei;Brey, Eric M.
通讯作者:
Brey, Eric M.
影响因子:
3.6
作者:
Wu I;Nahas Z;Kimmerling KA;Rosson GD;Elisseeff JH
通讯作者:
Elisseeff JH