Rheologic Behavior of Osteoarthritic Synovial Fluid after Addition of Hyaluronic Acid: A Pilot Study |
| |
Authors: | Pierre Mathieu Thierry Conrozier Eric Vignon Yves Rozand Marguerite Rinaudo |
| |
Institution: | 1.Laboratoire d’exploration et de morphométrie articulaire,Centre hospitalier Lyon–Sud,Pierre-Bénite,France;2.Service de Rhumatologie, Centre hospitalier Lyon–Sud,Pierre-Bénite,France;3.Centre de Rhumatologie,Grenoble,France;4.Centre de Recherches sur les Macromolécules Végétales (CERMAV-CNRS),Grenoble Cedex 9,France |
| |
Abstract: | Viscosupplementation is a symptomatic treatment of osteoarthritis (OA) intended to restore rheologic homeostasis of the synovial
fluid by injecting hyaluronic acid intraarticularly. Despite the long history of this therapy, little is known about its mechanisms
of action and differences between commercial preparations. We investigated the rheologic behavior of OA synovial fluid with
time, when stored at 4°C, before and after the addition of two hyaluronic acid commercial preparations (linear and cross-linked).
Thirteen OA synovial fluids were stored at 4°C and assayed using steric exclusion chromatography, which allows hyaluronic
acid to be separated from the remaining pool of proteins and its molecular weight and concentration to be determined without
any pretreatment and calibration. The synovial fluid rheology also was studied in vitro, before and after addition of two
viscosupplements, over 6 weeks. The non-Newtonian behavior of synovial fluid throughout followup appears to be the result
of loose interactions between proteins and hyaluronic acid. When mixed with the linear hyaluronic acid, synovial fluid becomes
less non-Newtonian whereas the non-Newtonian behavior was reinforced when mixed with the cross-linked hyaluronic acid. The
rheology was nearly unchanged for all synovial fluids over 6 weeks. Our preliminary trial shows it is possible to study synovial
fluid, stored at 4°C, over a long time and suggests the enzymatic degradation of hyaluronic acid is negligible under these
experimental conditions. |
| |
Keywords: | |
本文献已被 SpringerLink 等数据库收录! |
|