Cryopreservation of porcine articular cartilage: MRI and biochemical results after different freezing protocols
Cryopreservation of porcine articular cartilage: MRI and biochemical results after different freezing protocols
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DOI：
10.1016/j.cryobiol.2006.10.193
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发表时间：
2007-02-01
期刊：
影响因子：
2.7
通讯作者：
Jomha, Nadr M.
中科院分区：
文献类型：
--
作者：
Laouar, Leila;Fishbein, Ken;Jomha, Nadr M.
本研究的目的是通过磁共振成像（MRI）和生化评估来研究冷冻保存对关节软骨（AC）基质成分的影响。将猪AC（10 mm骨软骨钉）收集成四组-（1）磷酸盐缓冲盐水（PBS）对照，（2）PBS在液氮中速冻，（3）在二甲基亚砜（DMSO）中缓慢冷却，和（4）在PBS中缓慢冷却（不存在DMSO）。MRI结果显示软骨中有三个不同的区域。在冷冻保存过程中暴露于冰形成后，注意到MRI确定的基质固定电荷密度和磁化转移率的改变。此外，生物化学测定表明，硫酸软骨素和羟脯氨酸含量随时间的推移而显着改变，而没有水合作用或DNA含量的差异。总之，MRI能够检测到与完整猪AC冷冻保存期间冰形成后的生化评估一致的完整软骨基质结构的一些变化。此外，生化评估支持这些发现中的一些，并且在PBS中孵育软骨基质36-72小时后，在硫酸软骨素和羟脯氨酸含量方面发生显著变化。(c)2006爱思唯尔公司All rights reserved.
The objective of this study was to investigate the effects of cryopreservation on the components of articular cartilage (AC) matrix by utilizing magnetic resonance imaging (MRI) and biochemical assessments. Porcine AC (10 mm osteochondral dowels) was collected into four groups - (1) phosphate buffered saline (PBS) control, (2) PBS snap frozen in liquid nitrogen, (3) slow-cooled in dimethyl sulfoxide (DMSO), and (4) slow cooled in PBS (in absence of DMSO). MRI results demonstrated three distinct zones in the cartilage. After exposure to ice formation during cryopreservation procedures, alterations in MRI determined matrix fixed charged density and magnetization transfer rate were noted. In addition, biochemical assays demonstrated significant alterations in chondroitin sulfate and hydroxyproline content over time without differences in hydration or DNA content. In conclusion, MRI was able to detect some changes in the intact cartilage matrix structure consistent with biochemical assessments after ice formation during cryopreservation of intact porcine AC. Furthermore, biochemical assessments supported some of these findings and changed significantly after incubating the cartilage matrix for 36-72 h in PBS in terms of chondroitin sulfate and hydroxyproline content. (c) 2006 Elsevier Inc. All rights reserved.