Effects of Glycation on Mechanical Properties of Articular Cartilage

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Author: Ekrem Cicek
Date: June 2018
From: Archives of Rheumatology(Vol. 33, Issue 2)
Publisher: Turkish League Against Rheumatism
Document Type: Article
Length: 811 words
Lexile Measure: 1530L

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Diabetes alters connective tissues and the changes are at least in part due to an increase in glycation.1 Although there are relatively a great number of research related to the effects of glycation on biochemical changes in articular cartilage, effects of glycation on mechanical properties of articular cartilage are largely unknown. In this study, we focused on the effects of glycation on the biomechanical properties of cartilage, eliminating all other complicated changes.

Fresh equine metacarpophalangeal joints were collected from a local abattoir (Potters, Taunton, UK). Full-thickness cartilage plugs 10 mm in diameter and approximately 1 mm thick were then excised from dorsal region. Cartilage samples were washed overnight at 10[degrees]C in 5 mM sodium phosphate buffer containing 0.9% sodium chloride. Glycated cartilage samples were prepared by incubating samples in a 2.8 M glucose solution (500 mg/mL in distilled water) containing 3 mM sodium azide at 37[degrees]C for 14 days. Control samples were soaked with phosphate buffered saline solution for the same period as the experimental group.1 Thirteen samples, including six controls and seven experimental diabetes samples, were analyzed in total. The experimental details may be reviewed in previous papers. (1,2) One-way analysis of variance was used for statistical analysis. A p value...

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Gale Document Number: GALE|A598464218