Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Mechanical shear properties of cell-polymer cartilage constructs
SIK – Institutet för livsmedel och bioteknik.
1999 (English)In: Tissue engineering, ISSN 1076-3279, E-ISSN 1557-8690, Vol. 5, no 3, 241-250 p.Article in journal (Refereed)
Abstract [en]

Cartilaginous constructs were created by using bovine chondrocytes on synthetic, biodegradable scaffolds made of fibrous polyglycolic acid (PGA). The constructs have previously been shown to resemble natural articular cartilage biochemically and histologically. The mechanical properties of articular cartilage mainly depend on the swollen extracellular matrix (ECM), which is a gel consisting of collagen fibers and proteoglycans in a fluid phase of water and electrolytes. The biomechanical properties of the constructs and the build-up of the ECM were studied using dynamic, nondestructive measurements in shear. A small, harmonic strain, ? ? 5 x 10-4, was applied to the sample, and the resulting stress was recorded and used for calculating the complex shear modulus G*. The applied strain was much smaller than that used in confined compression. The shear modulus G* correlated well with both the collagen and glycosaminoglycan content of the constructs but did not reach the same level as in natural cartilage. Collagen is the dominant component contributing to the shear strength of cartilage, and G* was shown to depend approximately quadratically on the collagen content of the constructs. The difference in G* between the constructs and natural cartilage was shown to depend on both the biochemical composition and the microstructure of the constructs.

Place, publisher, year, edition, pages
1999. Vol. 5, no 3, 241-250 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9413DOI: 10.1089/ten.1999.5.241PubMedID: 10434071OAI: oai:DiVA.org:ri-9413DiVA: diva2:967288
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

Open Access in DiVA

No full text

Other links

Publisher's full textPubMedhttp://www.scopus.com/inward/record.url?eid=2-s2.0-0033056514&partnerID=40&md5=a9a4768b5e277f9a87eeeb05403c970c
By organisation
SIK – Institutet för livsmedel och bioteknik
In the same journal
Tissue engineering
Food Science

Search outside of DiVA

GoogleGoogle Scholar

Altmetric score

Total: 11 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.27.0