Viscoelasticity of synovial fluids and additive effect of hyaluronate

Kawata, Masatoshi; Okamoto, Akio; Endo, Tadao; Tsukamoto, Yukio

doi:10.1016/b978-044450178-3/50104-9

Cited by 3 publications

(3 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A cross-over frequency at which the storage modulus and loss modulus coincide was found to shift to higher frequencies with increasing age, and no such crossover was found for a synovial fluid from an old person. Similar but more complete data were collected from normal 61 samples and OA 72samples by Kawata, Okamoto, Endo, and Tsukamoto (2000) . Kawata et al (2000) showed that the mechanical spectra of an OA patient becomes closer to that of a normal healthy person by adding high molar mass HA ( Fig.…”

Section: Molar Mass Effects In the Stabilisation Of Suspensions And Ementioning

confidence: 85%

“…Similar but more complete data were collected from normal 61 samples and OA 72samples by Kawata, Okamoto, Endo, and Tsukamoto (2000) . Kawata et al (2000) showed that the mechanical spectra of an OA patient becomes closer to that of a normal healthy person by adding high molar mass HA ( Fig. 32 C).…”

Section: Molar Mass Effects In the Stabilisation Of Suspensions And Ementioning

confidence: 85%

“…Fig. 32C Effect of the addition of low and high MW HA to the synovial fluid of OA patients ( Kawata et al, 2000 ). This is consistent with Fig.…”

Section: Molar Mass Effects In the Stabilisation Of Suspensions And Ementioning

confidence: 99%

See 2 more Smart Citations

Molar mass effect in food and health

Nishinari

Fang

2021

Food Hydrocolloids

View full text Add to dashboard Cite

It is demanded to supply foods with good quality for all the humans. With the advent of aging society, palatable and healthy foods are required to improve the quality of life and reduce the burden of finance for medical expenditure. Food hydrocolloids can contribute to this demand by versatile functions such as thickening, gelling, stabilising, and emulsifying, controlling texture and flavour release in food processing. Molar mass effects on viscosity and diffusion in liquid foods, and on mechanical and other physical properties of solid and semi-solid foods and films are overviewed. In these functions, the molar mass is one of the key factors, and therefore, the effects of molar mass on various health problems related to noncommunicable diseases or symptoms such as cancer, hyperlipidemia, hyperglycemia, constipation, high blood pressure, knee pain, osteoporosis, cystic fibrosis and dysphagia are described. Understanding these problems only from the viewpoint of molar mass is limited since other structural characteristics, conformation, branching, blockiness in copolymers such as pectin and alginate, degree of substitution as well as the position of the substituents are sometimes the determining factor rather than the molar mass. Nevertheless, comparison of different behaviours and functions in different polymers from the viewpoint of molar mass is expected to be useful to find a common characteristics, which may be helpful to understand the mechanism in other problems.

show abstract

Section: Molar Mass Effects In the Stabilisation Of Suspensions And Ementioning

confidence: 85%

Section: Molar Mass Effects In the Stabilisation Of Suspensions And Ementioning

confidence: 85%

See 1 more Smart Citation

Molar mass effect in food and health

Nishinari

Fang

2021

Food Hydrocolloids

View full text Add to dashboard Cite

show abstract

Rheology in Food and Health

Nishinari

2007

J. Soc. Rheol., Jpn

View full text Add to dashboard Cite

The importance of rheological study in food and health is discussed in relation with the texture and mouthfeel of foods. Concepts of elastic modulus for solid foods, and viscosity for liquid foods are not sufficient to describe diverse textures of foods, and it is necessary to measure viscoelasticity and fracture behaviour of foods. The reason why the texture is more important in solid foods than in liquid foods is discussed. Rheological behaviours of inhomogeneous foods such as cooked rice and carrots are also described. The rheology of hyaluronan, the main component of synovial fluid, is introduced because elderly persons have serious problems such as arthritis. Then, the typical frequency dependence of complex modulus in foods is explained, and rheological monitoring in food processing such as gelling processes of tofu and konjac as well as retrogradation of starch are described. Since the diversity of foods is necessary to improve the quality of life in ageing society, the texture control is urgently required. Some examples of rheological control of texture by hydrocolloids mainly by polysaccharides are discussed. Temperature dependence of food gels is discussed. Rheological change of foods in mastication and deglutition process is discussed and rheological control of digestion and absorption process using hydrocolloids is also described.

show abstract

Intra-Articular Drug Delivery for Osteoarthritis Treatment

Cao

Tao

et al. 2021

Pharmaceutics

View full text Add to dashboard Cite

Osteoarthritis (OA) is the most prevalent degenerative joint disease affecting millions of people worldwide. Currently, clinical nonsurgical treatments of OA are only limited to pain relief, anti-inflammation, and viscosupplementation. Developing disease-modifying OA drugs (DMOADs) is highly demanded for the efficient treatment of OA. As OA is a local disease, intra-articular (IA) injection directly delivers drugs to synovial joints, resulting in high-concentration drugs in the joint and reduced side effects, accompanied with traditional oral or topical administrations. However, the injected drugs are rapidly cleaved. By properly designing the drug delivery systems, prolonged retention time and targeting could be obtained. In this review, we summarize the drugs investigated for OA treatment and recent advances in the IA drug delivery systems, including micro- and nano-particles, liposomes, and hydrogels, hoping to provide some information for designing the IA injected formulations.

show abstract

Viscoelasticity of synovial fluids and additive effect of hyaluronate

Cited by 3 publications

References 7 publications

Molar mass effect in food and health

Molar mass effect in food and health

Rheology in Food and Health

Intra-Articular Drug Delivery for Osteoarthritis Treatment

Contact Info

Product

Resources

About