Characterisation of native and decellularised porcine tendon under tension and compression: A closer look at glycosaminoglycan contribution to tendon mechanics.

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作者： Jacqueline,Solis-Cordova ^[1] ; Jennifer H,Edwards ^[2] ; Hazel L,Fermor ^[2] ; Philip,Riches ^[3] ; Claire L,Brockett ^[4] ; Anthony,Herbert ^[4]

作者单位： Institute of Medical and Biological Engineering, School of Biomedical Sciences, Faculty of Biological Sciences, University of Leeds, Leeds, United Kingdom; Institute of Medical and Biological Engineering, School of Mechanical Engineering, Faculty of Engineering and Physical Sciences, University of Leeds, Leeds, United Kingdom. Electronic address: bsbjsc@leeds.ac.uk. ^[1] Institute of Medical and Biological Engineering, School of Biomedical Sciences, Faculty of Biological Sciences, University of Leeds, Leeds, United Kingdom. ^[2] Department of Biomedical Engineering, Faculty of Engineering, University of Strathclyde, Wolfson Centre, Glasgow, United Kingdom. ^[3] Institute of Medical and Biological Engineering, School of Mechanical Engineering, Faculty of Engineering and Physical Sciences, University of Leeds, Leeds, United Kingdom. ^[4]

关键词 Biomechanics Decellularisation Glycosaminoglycans Tendon Tissue scaffolds

主题词动物(Animals);猪(Swine);葡糖氨基聚糖类(Glycosaminoglycans);腱(Tendons);前交叉韧带(Anterior Cruciate Ligament);胶原(Collagen);物理学现象(Physical Phenomena)

DOI 10.1016/j.jmbbm.2023.105671

PMID 36682172

发布时间 2023-03-09

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