Effect of glycosaminoglycan production on hardness of cultured cartilage fabricated by the collagen-gel embedding method.
Effect of glycosaminoglycan production on hardness of cultured cartilage fabricated by the collagen-gel embedding method.
复制标题
糖胺聚糖的产生对胶原凝胶包埋法制备的培养软骨硬度的影响。
作者：
Takeyuki Yamamoto;M. Katoh;Rika Fukushima;T. Kurushima;M. Ochi
为了评估触觉传感器在培养软骨硬度测量中的适用性，并阐明胶原-凝胶包埋法培养软骨硬度与组织结构之间的关系，我们利用触觉传感器和电子探针X射线显微分析仪(EPMA)研究了糖胺聚糖对培养软骨硬度的影响。触觉传感器测量的硬度，即与测试材料接触引起的自然振荡压电元件频率的变化，随着培养天数或种子细胞密度的增加而增加。对EPMA结果中硫成分的分析主要反映了软骨细胞产生的糖胺聚糖。硫磺图谱显示，培养软骨的表面和内部组织不同，表面形成了富含糖胺聚糖的层和细胞。频率的变化与EPMA测定的软骨表面和内部的糖胺聚糖含量密切相关(r分别为0.98和0.85)。因此，触觉传感器能够测量培养软骨的硬度，反映软骨表面和内部之间的组织结构变化。
To assess applicability of the tactile sensor in hardness measurement of cultured cartilage and to clarify the relationship between hardness and tissue structure of cultured cartilage fabricated by the collagen-gel embedding method, we studied the effect of glycosaminoglycans on hardness of such cultured cartilage using a tactile sensor and electron probe x-ray microanalyzer (EPMA). Hardness measured by the tactile sensor, that is, change in frequency of naturally oscillating piezoelectric elements caused by contact with a testing material, increased with the number of days of culture or seeding cell density. Analysis of the sulfur component in EPMA results mainly reflected glycosaminoglycans produced by chondrocytes. Sulfur mapping indicated that tissue of the cultured cartilage differed between its surface and the inside; layers rich in glycosaminoglycans and cells had formed in the surface. Changes in frequency showed close correlation with the amount of glycosaminoglycans in the surface and the inside (r = 0.98 and 0.85, respectively) of cultured cartilage measured by EPMA. Thus, the tactile sensor is capable of measuring hardness of cultured cartilage, reflecting the change in tissue structure between the surface and the inside of the cartilage.