Biochemical analysis of the porcine temporomandibular joint disc

A. J. Almarza; A. C. Bean; L. S. Baggett; K. A. Athanasiou

doi:10.1016/j.bjoms.2005.05.002

Biochemical analysis of the porcine temporomandibular joint disc

A. J. Almarza, A. C. Bean, L. S. Baggett, K. A. Athanasiou

Research output: Contribution to journal › Article

43 Scopus citations

Abstract

Tissue engineering can be a boon in treating lesions of the disc in the temporomandibular joint (TMJ). Unfortunately, little is known about its biochemical content, so we analysed the discs of six slaughtered pigs. We measured the content and distribution of total DNA, glycosaminoglycan, and collagen. The mean (S.D.) content of DNA was 0.14% (0.08%) of the dry weight, of glycosaminoglycan 0.96% (0.39%), and of collagen 68.2% (14.5%). There were no significant differences from top to bottom, but from front to back the smallest concentration of glycosaminoglycan was in the posterior band, and the highest concentration of collagen was in the intermediate zone. The concentrations of DNA and glycosaminoglycan were higher in the medial than in the lateral area of the disc.

Original language	English (US)
Pages (from-to)	124-128
Number of pages	5
Journal	British Journal of Oral and Maxillofacial Surgery
Volume	44
Issue number	2
DOIs	https://doi.org/10.1016/j.bjoms.2005.05.002
State	Published - Apr 2006
Externally published	Yes

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Keywords

Collagen
DNA
Glycosaminoglycan
Porcine
TMJ disc

ASJC Scopus subject areas

Dentistry(all)
Otorhinolaryngology
Surgery

Cite this

Almarza, A. J., Bean, A. C., Baggett, L. S., & Athanasiou, K. A. (2006). Biochemical analysis of the porcine temporomandibular joint disc. British Journal of Oral and Maxillofacial Surgery, 44(2), 124-128. https://doi.org/10.1016/j.bjoms.2005.05.002

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Access to Document

10.1016/j.bjoms.2005.05.002