2009
DOI: 10.1088/0031-9155/54/5/001
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pH-induced contrast in viscoelasticity imaging of biopolymers

Abstract: Understanding contrast mechanisms and identifying discriminating features is at the heart of diagnostic imaging development. This report focuses on how pH influences the viscoelastic properties of biopolymers to better understand the effects of extracellular pH on breast tumour elasticity imaging. Extracellular pH is known to decrease as much as 1 pH unit in breast tumours, thus creating a dangerous environment that increases cellular mutatation rates and therapeutic resistance. We used a gelatin hydrogel phan… Show more

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Cited by 8 publications
(6 citation statements)
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“…Indeed, the average value of α is lower in basic than in acidic inclusions, which indicates that basic gels are more elastic. The values of τ′ suggest that water moves more rapidly in the basic inclusion than in the acidic inclusion, which can be explained by differences in mobile charge density [40]. …”
Section: Resultsmentioning
confidence: 99%
“…Indeed, the average value of α is lower in basic than in acidic inclusions, which indicates that basic gels are more elastic. The values of τ′ suggest that water moves more rapidly in the basic inclusion than in the acidic inclusion, which can be explained by differences in mobile charge density [40]. …”
Section: Resultsmentioning
confidence: 99%
“…The test material does not need to be tissue mimicking, but it should be reproducibly constructed in any lab, provide spatially uniform linear-elastic modulus values in the range of soft tissues (0.1-10 kPa), and remain stable for the duration of the measurement. We find gelatin gels meet those minimal requirements despite vulnerabilities to desiccation and swelling, as well as dependencies on thermal history, pH, ionic impurities, 5 and temporal instabilities when chemical cross-linkers are not added prior to gelation. 6 Gelatin gels can be manufactured precisely to offer elastic properties that are reproducible sample-to-sample, day-to-day, and remain stable for hours.…”
Section: Introductionmentioning
confidence: 94%
“…The mechanical properties of hydrogels are affected by the details of thermal history, including manufacturing temperature, heating duration, cooling rates and time and temperature at which the cream is added. The fact that gelatin stiffness varies over time when chemical cross linkers are not used and with pH further makes the sample elastic modulus vulnerable to measurement variations [35]. We were aware of these influences and made every effort to minimize all material property variations by standardizing the sample manufacturing process.…”
Section: Discussionmentioning
confidence: 99%