不同保存方法对大鼠跟腱生物力学性能的影响  

Impact of different preservation methods on the biomechanical properties of rat Achilles tendon

作　　者：王杰[1] 马信龙[1] 马剑雄[1] 杨阳[1] 朱少文[1] 马宝意[1] 陈阳[1] 贾浩波[1] 

机构地区：[1]天津医院骨科研究所生物力学实验室,300211

出　　处：《中华手外科杂志》2016年第2期133-136,共4页Chinese Journal of Hand Surgery

摘　　要：目的 比较不同保存方法对大鼠跟腱的生物力学性能的影响,从生物力学角度推荐保存肌腱的最佳方法.方法 取25只SD大鼠,随机平均分为5组：新鲜组、-20℃组、-80℃组、液氮组和10％甲醛组.先测量跟腱横截面的长和宽,计算横截面积,再进行预加载,预加载后拉直跟腱,记录跟腱的初长度.此后以3 mm/min的速率拉伸跟腱,以跟腱中部断裂为成功的标准.记录载荷和位移,并计算最大应变、最大应力和肌腱刚度.结果 各组肌腱的初长度差异无统计学意义（F=0.217,P=0.921）.低温冷冻组肌腱横截面积增加,10％甲醛组肌腱横截面积减小.各组肌腱的最大拉伸长度、最大应变和最大应力均较新鲜组减小,而液氮组和10％甲醛组减小,差异有统计学意义（P＜0.05）.-20℃组和-80℃组的刚度较新鲜组增加,而液氮组和10％甲醛组均较新鲜组减小,差异有统计学意义（P＜0.05）.结论-20℃和-80℃组肌腱的生物力学性能较液氮和10％甲醛组肌腱更接近新鲜肌腱,推荐低温冷冻保存肌腱.Objective To compare the effect of different preservation methods on the biomechanical properties of rat Achilles tendons,and recommend the best tendon preservation method.Methods Achilles tendons from 25 SD rats were randomly divided into 5 groups：fresh,-20℃ preservation,-80℃ preservation,liquid nitrogen preservation and 10% formalin preservation group.Tendons in the fresh group were set out for biomechanical test immediately after dissection.Tendons in the rest four groups were preserved accordingly before being subject to biomechanical tests.The length and width of the tendons were measured to calculate the cross sectional areas.After preloading,the tendon was straightened and the initial length was recorded.The tendon was then stretched at a rate of 3 mm/min until the middle position of the tendon ruptured.The load and displacement were recorded,and the maximum strain,maximum stress and stiffness of tendons were calculated.Results There were no significant differences of the initial length of the tendons （F =0.217,P =0.921）.The cross sectional areas of tendons in the cryopreservation groups increased,while the ones in the formalin preservation group decreased.These differences were significant （P 〈 0.05）.The maximum tensile length,maximum strain and maximum stress of the preserved groups were lower when compared to those of the fresh group,the differences being significant for liquid nitrogen preservation group and formalin preservation group （P〈0.05）.Tendon stiffness in-20℃ group and-80℃ group was higher,compared to the fresh group （P 〈 0.05）.Tendon stiffness in the liquid nitrogen group and formalin group was lower than that in the fresh group,the difference being significant （P 〈 0.05）.Conclusion Comparing to liquid nitrogen group and 10% formalin group,the biomechanical properties of tendons in-20℃ group and-80℃ group were closer to those of fresh tendons.Cryopreservation is the recommended method for tendon preservation.

关 键 词：跟腱 生物力学 低温冷冻保存 甲醛保存 

分 类 号：R686.1[医药卫生—骨科学]