超声评价蛋白多糖对关节软骨水合作用的影响  

Evaluation of influence of proteoglycans on hydration of articular cartilage with the use of ultrasound

作　　者：杨依依[1] 王青[2] 牛海军[3] 冯前进[2] 陈武凡[2] 

机构地区：[1]武警后勤学院信息技术教研室,天津300309 [2]南方医科大学生物医学工程学院医学信息研究所,广州510515 [3]北京航空航天大学生物工程系,北京100083

出　　处：《解放军医学杂志》2015年第3期184-187,共4页Medical Journal of Chinese People's Liberation Army

基　　金：国家重点基础研究发展计划(973计划)项目(2010CB732505);广东省高校人才引进专项基金计划(2050205)~~

摘　　要：目的应用高频超声测量技术监测蛋白多糖降解导致的关节软骨水合膨胀行为的改变,探讨蛋白多糖对关节软骨水合作用的影响。方法将12块表面光滑无损伤的猪髌骨关节软骨样本随机均分为2组,每组6块:正常组不做任何处理;胰蛋白酶消化组在0.25%的胰蛋白酶溶液中浸泡8h,以消化软骨组织内的蛋白多糖成分,从而建立经蛋白多糖降解软骨的离体退化模型,以模拟自然骨性关节炎关节软骨的退化。利用中心频率为25MHz的A型超声系统扫描两组样本,计算软骨的水合应变及软骨厚度。光镜观察关节软骨的病理组织学变化。结果正常组软骨大约20min时达到水合平衡状态,而胰蛋白酶消化组在大约5min时即达到平衡。正常组软骨的平衡应变值为3.5%±0.5%,明显高于胰蛋白酶消化组(1.8%±0.2%,P<0.05)。胰蛋白酶消化组的软骨厚度(1.34±0.04mm)与正常组(1.34±0.07mm)比较差异无统计学意义(P>0.05)。光镜观察结果显示,正常组软骨表面光滑,软骨细胞排列规则,无裂隙,组织呈均匀红色;胰蛋白酶消化组软骨表面较光滑,可见软骨细胞破坏,番红染色中度减少,提示蛋白多糖减少。结论正常关节软骨具有膨胀特性,蛋白多糖成分缺失可导致软骨结构、水合作用及脱水后恢复能力降低。Objective To monitor the changes in hydration behaviour of articular cartilage induced by degradation of proteoglycans, and to explore the effect of proteoglycans on hydration behaviour of articular cartilage by using high-frequency ultrasound. Methods Twelve porcine patellae with smooth cartilage surface were prepared and equally divided into two groups： normal group without any enzyme treatment, and trypsin group they were treated with 0.25% trypsin for 8h to digest proteoglycan in the cartilage. The hydration behaviour of the cartilage tissue was scanned by high-frequency ultrasound system with a central frequency of 25MHz. Parameters including cartilage hydration strain and cartilage thickness were measured. The histopathological changes in the articular cartilage were observed under a light microscope. Results It took approximately 20rain to reach equilibrium during the hydration process in the normal cartilages, while proteoglycan-degraded cartilage took only about 5rain to achieve equilibrium. The equilibrium strain of normal cartilage was 3.5% ± 0.5%. The degradation of proteoglycans induced a significant decrease in equilibrium strain （1.8% ± 0.2%, P〈0.05）. In comparison with the normal cartilage thickness （1.34 ± 0.07ram）, the thickness ofproteoglycan-degraded cartilage （1.34 ± 0.04ram） changed insignificantly （P〉0.05）. Conclusion Proteoglycans play an important role in hydration behaviour of articular cartilage. The degradation of proteoglycans could induce degeneration of cartilage structure and decrease in hydration behaviour after dehydration.

关 键 词：水合作用 蛋白聚糖类 软骨 关节 超声检查 骨关节炎 

分 类 号：R684.3[医药卫生—骨科学]