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Bovine jugular vein conduit: What affects its elastomechanical properties and thermostability?статья
Информация о цитировании статьи получена из
Web of Science,
Scopus
Статья опубликована в журнале из списка Web of Science и/или Scopus
Дата последнего поиска статьи во внешних источниках: 23 сентября 2021 г.
- Авторы: Zhuravleva Irina Yu, Karpova Elena V., Dokuchaeva Anna A., Kuznetsova Elena V., Vladimirov Sergei V., Ksenofontov Alexander L., Nichay Natalia R.
- Журнал: Journal of Biomedical Materials Research - Part A
- Год издания: 2021
- Издательство: John Wiley & Sons Inc.
- Местоположение издательства: United States
- Номер статьи: jbm.a.37296
- DOI: 10.1002/jbm.a.37296
- Аннотация: The aim of this study was to compare the mechanical properties and thermal stability of the venous wall depending on the treatment method used, and, accordingly, on those structural changes in the tissue that this treatment causes. Bovine jugular vein walls (BJVWs) cross-linked with glutaraldehyde (GA), ethylene glycol diglycidyl ether (DE), and Contegra commercial conduit were evaluated using uniaxial stretching [with and without pre-conditioning (PreC)], differential scanning calorimetry, amino acid analysis, and attenuated total reflection infrared spectroscopy. Fresh BJVW was used as a control. It was shown that failure stress in non-PreC GA-treated and DE-treated materials was lower than that in fresh and Contegra counterparts. Contegra samples were the stiffest among the tested materials. Cyclic preloading leads to distortion of the mechanical behavior of this material, which is heterogeneous in composition and structure. The denaturation temperatures (Td) of all cross-linked BJVWs were higher than the Td of the fresh vein. The microstructures of the tested BJVWs did not exhibit any differences, but the cross-linking density and hydration of the DE-vein were the highest. GA-cross-linking or DE-cross-linking and isopropanol exposure (Contegra) changed the protein secondary structures of the tested materials in different ways. We hypothesized that the protein secondary structure and hydration degree are the main causes of differences in the mechanical properties and thermal stability of BJVW.
- Добавил в систему: Ксенофонтов Александр Леонидович