Hyaluronic acid–collagen network interactions during the dynamic compression and recovery of cartilage

Greene, George W., Zappone, Bruno, Banquy, Xavier, Lee, Dong Woog, Söderman, Olle, Topgaard, Daniel and Israelachvili, Jacob N. 2012, Hyaluronic acid–collagen network interactions during the dynamic compression and recovery of cartilage, Soft matter, vol. 8, pp. 9906-9914, doi: 10.1039/C2SM26330K.

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Title Hyaluronic acid–collagen network interactions during the dynamic compression and recovery of cartilage
Author(s) Greene, George W.ORCID iD for Greene, George W. orcid.org/0000-0003-2250-8334
Zappone, Bruno
Banquy, Xavier
Lee, Dong Woog
Söderman, Olle
Topgaard, Daniel
Israelachvili, Jacob N.
Journal name Soft matter
Volume number 8
Start page 9906
End page 9914
Total pages 9
Publisher RSC Publishing
Place of publication London, England
Publication date 2012
ISSN 1744-683X
Summary A compression cell designed to fit inside an NMR spectrometer was used to investigate (i) the in situ dynamic strain response and structural changes of the internal pore network, and (ii) the diffusion and flow of interstitial water, in full thickness cartilage samples as they were mechanically deformed under a constant compressive load (pressure) and then allowed to recover (swell again) when the load was removed. Selective enzymatic digestion of the collagen fibril network and the glycopolysaccharide hyaluronic acid (HA) was performed to mimic some of the structural and compositional changes associated with osteoarthritis. Digestion of collagen gave rise to mechanical ‘dynamic softening’ and—perhaps more importantly—nearly complete loss in the ability to recover through swelling, both effects due to the disruption of the hierarchical structure and fibril interconnectivity in the collagen network which adversely affects its ability to deform reversibly and to properly regulate the pressurization and resulting rate and direction of interstitial fluid flow. In contrast, digestion of HA inside the collagen pore network caused the cartilage to ‘dynamically stiffen’ which is attributed to the decrease in the osmotic (entropic) pressure of the digested HA molecules confined in the cartilage pores that causes the network to contract and thereby become less permeable to flow. These digestioninduced changes in cartilage’s properties reveal a complex relationship between the molecular weight and concentration of the HA in the interstitial fluid, and the structure and properties of the collagen fibril pore network, and provide new insights into how changes in either could influence the onset and progression of osteoarthritis.
Language eng
DOI 10.1039/C2SM26330K
Field of Research 029901 Biological Physics
Socio Economic Objective 920116 Skeletal System and Disorders (incl. Arthritis)
HERDC Research category C1 Refereed article in a scholarly journal
Persistent URL http://hdl.handle.net/10536/DRO/DU:30051814

Document type: Journal Article
Collections: Institute for Frontier Materials
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