2020
DOI: 10.1016/j.jmbbm.2020.103639
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Comparison of water, hydroxyproline, uronic acid and elastin contents of bovine knee ligaments and patellar tendon and their relationships with biomechanical properties

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Cited by 17 publications
(23 citation statements)
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“…Statistical significance of predictors is indicated by grey shaded background ( p < 0.05). [3,4] as elastin stiffened the toe region. These findings suggest that elastin is a nonlinear elastic load-bearing component in the toe region.…”
Section: Structure-function Relationshipsmentioning
confidence: 99%
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“…Statistical significance of predictors is indicated by grey shaded background ( p < 0.05). [3,4] as elastin stiffened the toe region. These findings suggest that elastin is a nonlinear elastic load-bearing component in the toe region.…”
Section: Structure-function Relationshipsmentioning
confidence: 99%
“…Elastin is thought to be an elastic fibre that restores tissue to original shape after loading [2]. Elastin also stiffens the toe-region response (higher strain-dependent modulus in the toe region) [3,4], controls shear and transverse responses [5,6] and may increase the elastic modulus in the linear region [4,7]. Proteoglycans have been suggested to attract water [8][9][10], affect collagen fibril separation and sliding [11,12] and influence the elastic modulus, yield and ultimate strengths [4,13].…”
Section: Introductionmentioning
confidence: 99%
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“…Recent studies have shown that, while the IFM is composed of a variety of collagens, predominantly types I and III, it is also rich in proteoglycans, particularly lubricin, and is a highly cellular region of the tendon [7] , [8] . Studies on a range of murine, equine, human and bovine tissues have indicated that elastin makes up only 2–5% of the dry weight of tendon [9] , [12] , [13] , [14] . However, studies in large animal or human tendons have consistently shown that it is predominantly localised to the IFM (~90%), with light microscopy imaging suggesting elastic fibres may bridge adjacent fascicles [8] , [9] .…”
Section: Introductionmentioning
confidence: 99%