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首页> 外文期刊>Journal of orthopaedic research >Effect of elastin digestion on the quasi-static tensile response of medial collateral ligament
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Effect of elastin digestion on the quasi-static tensile response of medial collateral ligament

机译：弹性蛋白消化对内侧副韧带准静态拉伸反应的影响

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摘要

Elastin is a structural protein that provides resilience to biological tissues. We examined the contributions of elastin to the quasi-static tensile response of porcine medial collateral ligament through targeted disruption of the elastin network with pancreatic elastase. Elastase concentration and treatment time were varied to determine a dose response. Whereas elastin content decreased with increasing elastase concentration and treatment time, the change in peak stress after cyclic loading reached a plateau above 1 U/ml elastase and 6 h treatment. For specimens treated with 2 U/ml elastase for 6 h, elastin content decreased approximately 35%. Mean peak tissue strain after cyclic loading (4.8%, p ≥ 0.300), modulus (275 MPa, p ≥ 0.114) and hysteresis (20%, p ≥ 0.553) were unaffected by elastase digestion, but stress decreased significantly after treatment (up to 2 MPa, p ≤ 0.049). Elastin degradation had no effect on failure properties, but tissue lengthened under the same pre-stress. Stiffness in the linear region was unaffected by elastase digestion, suggesting that enzyme treatment did not disrupt collagen. These results demonstrate that elastin primarily functions in the toe region of the stress-strain curve, yet contributes load support in the linear region. The increase in length after elastase digestion suggests that elastin may pre-stress and stabilize collagen crimp in ligaments.
机译：弹性蛋白是为生物组织提供弹性的结构蛋白。我们检查了弹性蛋白对猪内侧副韧带准静态拉伸反应的影响，该作用是通过胰弹性蛋白酶靶向破坏弹性蛋白网络来实现的。改变弹性蛋白酶浓度和治疗时间以确定剂量反应。弹性蛋白含量随弹性蛋白酶浓度和处理时间的增加而降低，而循环负荷后峰值应力的变化则达到了高于1 U / ml弹性蛋白酶和6 h处理的平稳期。对于用2 U / ml弹性蛋白酶处理6小时的标本，弹性蛋白含量降低了约35％。弹性蛋白酶消化不影响循环负荷后的平均峰值组织应变（4.8％，p≥0.300），模量（275 MPa，p≥0.114）和滞后（20％，p≥0.553），但处理后应力显着降低（直至2 MPa，p≤0.049）。弹性蛋白降解对失效特性没有影响，但是在相同的预应力下组织会延长。线性区域的刚度不受弹性蛋白酶消化的影响，表明酶处理不会破坏胶原蛋白。这些结果表明，弹性蛋白主要在应力-应变曲线的趾部区域起作用，但在线性区域中有助于载荷支撑。弹性蛋白酶消化后长度的增加表明，弹性蛋白可以预应力并稳定韧带中的胶原蛋白卷曲。

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