3D Mechanical Properties of the Layered Esophagus: Experiment and Constitutive Model

Yang, Wenyu; Fung, T. C.; Chian, Kerm Sin; Chong, C. K.

doi:10.1115/1.2354206

Cited by 69 publications

(69 citation statements)

References 24 publications

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“…For the esophagus, the inner mucosa is compressed and the outer muscle layer is extended at the no-load state. It has been demonstrated in a previous study [10] that the residual strain significantly influences the stress distribution. For a more accurate simulation, the residual strain was introduced with the following method.…”

Section: Esophageal Wallmentioning

confidence: 80%

“…It is known that the no-load state of the esophagus is not stress-free [10] and the residual stretches at the no-load [11] :…”

Section: Esophageal Wallmentioning

confidence: 99%

“…To characterize the distinct stiffness of each layer, two different groups of material parameters were given for the inner mucosasubmucosa and outer muscle layer. The parameters were determined from the inflation test with a regression method [10] and they were summarized in Table 1. T h e t i s s u e w a s m e s h e d w i t h a 4 -n o d e l i n e a r axisymmetric element (CAX4H) and it was discreted with 18 and 100 elements in the radial and axial directions, respectively.…”

Section: Fmentioning

confidence: 99%

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Finite element simulation of food transport through the esophageal body

Yang

Fung²,

Chian³

et al. 2007

WJG

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The transit of food the bolus through the esophageal body depends on the properties of the bolus as well as the positions of the thorax when the swallow occurs. If the food is fluid-like and a person stands upright, it only takes 2-3 s for the food to approach the lower esophageal sphincter (LES). In this case, the bolus moves mainly under the influence of gravity. When either or both the content of bolus and the position of the thorax reduce the effects of gravity, the peristaltic mechanism plays the most important role for the bolus transport. The muscle contraction is first inhibited to allow the bolus to distend and fill the esophageal lumen. This inhibition is followed by the active muscle contractions near the bolus tail to maintain the lumen closure and propel the bolus towards the stomach. The contraction wave travels at a speed of 1-4 cm/s and duration of 5-10 s is required for the bolus to reach the LES, when the muscle at LES stats to relax and LES opens. The LES remains open for 5-10 s during which the food content is emptied from the esophagus to the stomach. Thus, food transport is an interactive process between the esophageal tissue, food bolus and muscle activity.It is well known that the stress distribution within the esophageal wall is important to understand the mechanics-function relationship of the esophagus. The stress distribution under the physiological state has been widely investigated in the literature [1,2] . However, the effect of food bolus on tissue structure has usually been represented by a luminal pressure imposed on the internal surface of the esophageal tube while the bolus and the interaction between the tissue and bolus have been ignored. On the other hand, in the study conducted by Li et al [3] , a mathematical model was established to simulate the fluid (food bolus) flow within the esophageal lumen. By applying the lubrication theory [4] , the intraluminal AbstractThe peristaltic transport of swallowed material in the esophagus is a neuro-muscular function involving the nerve control, bolus-structure interaction, and structuremechanics relationship of the tissue. In this study, a finite element model (FEM) was developed to simulate food transport through the esophagus. The FEM consists of three components, i.e., tissue, food bolus and peristaltic wave, as well as the interactions between them. The transport process was simulated as three stages, i.e., the filling of fluid, contraction of circular muscle and traveling of peristaltic wave. It was found that the maximal passive intraluminal pressure due to bolus expansion was in the range of 0.8-10 kPa and it increased with bolus volume and fluid viscosity. It was found that the highest normal and shear stresses were at the inner surface of muscle layer. In addition, the peak pressure required for the fluid flow was predicted to be 1-15 kPa at the bolus tail. The diseases of systemic sclerosis or osteogenesis imperfecta, with the remodeled microstructures and mechanical properties, might induce the malfunction of esophageal ...

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Section: Esophageal Wallmentioning

confidence: 80%

“…It is known that the no-load state of the esophagus is not stress-free [10] and the residual stretches at the no-load [11] :…”

Section: Esophageal Wallmentioning

confidence: 99%

Section: Fmentioning

confidence: 99%

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Finite element simulation of food transport through the esophageal body

Yang

Fung²,

Chian³

et al. 2007

WJG

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show abstract

“…(6). In this study, Cauchy stress was used for stress analysis similar to previous studies (Chuong and Fung, 1986;Holzapfel et al, 2004;Yang et al, 2006), and the circumferential, longitudinal and radial stresses across the wall were calculated. Furthermore, the stresses referred to the zero-stress state and no-load state were compared.…”

Section: Mechanical Data Analysis (A) Constitutive Equationmentioning

confidence: 99%

3d Mechanical properties of the partially obstructed guinea pig small intestine

Liao¹,

Zhao²,

Gregersen³

2010

Journal of Biomechanics

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“…The anisotropic feature of the GI organs has been included in most of the constitutive equations of the GI tract (Gregersen 2002;Liao et al 2003;Yang et al 2006aYang et al ,b, 2007c. However, the muscle and collagen fibre effects on the constitutive equations were neglected in most of the GI tissue property studies.…”

Section: (A ) Mechanical Properties Of the Gi Tissuesmentioning

confidence: 99%

Biomechanical functional and sensory modelling of the gastrointestinal tract

Liao

Lelic

Gao

et al. 2008

Phil. Trans. R. Soc. A.

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The aim of this review is to describe the biomechanical, functional and sensory modelling work that can be used to integrate the physiological, anatomical and medical knowledge of the gastrointestinal (GI ) system. The computational modelling in the GI tract was designed, implemented and evaluated using a series of information and communication technologies-based tools. These tools modelled the morphometry, biomechanics, functions and sensory aspects of the human GI tract. The research presented in this review is based on the virtual physiological human concept that pursues a holistic approach to representation of the human body. Such computational modelling combines imaging data, GI physiology, the gut-brain axis, geometrical and biomechanical reconstruction, and computer graphics for mechanical, electronic and pain analysis. The developed modelling will aid research and ensure that medical professionals benefit through the provision of relevant and precise information about a patient's condition. It will also improve the accuracy and efficiency of the medical procedures that could result in reduced cost for diagnosis and treatment.

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3D Mechanical Properties of the Layered Esophagus: Experiment and Constitutive Model

Cited by 69 publications

References 24 publications

Finite element simulation of food transport through the esophageal body

Finite element simulation of food transport through the esophageal body

3d Mechanical properties of the partially obstructed guinea pig small intestine

Biomechanical functional and sensory modelling of the gastrointestinal tract

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