Title
Inhibition of glycosaminoglycan incorporation influences collagen network formation during cartilage matrix production
Author
Bastiaansen-Jenniskens, Y.M.
Koevoet, W.
Jansen, K.M.B.
Verhaar, J.A.N.
de Groot, J.
Vanosch, G.J.V.M.
TNO Kwaliteit van Leven
Publication year
2009
Abstract
To understand cartilage degenerative diseases and improve repair procedures, we investigate the influence of glycosaminoglycans (GAGs) on cartilage matrix biochemistry and functionality. Bovine articular chondrocytes were cultured in alginate beads with(out) para-nitrophenyl-beta-d-xyloside (PNPX) to inhibit GAG incorporation into newly formed proteoglycans. As expected, GAG deposition in alginate beads decreased with increasing PNPX concentration. Next to GAGs, collagen deposition and cross-linking also decreased. In the presence of PNPX, GAGs and collagen were deposited further away from the chondrocyte than in the control and increased amounts were found in the culture medium. These changes resulted in decreased functional properties of the construct. We conclude that in our culture system, intact proteoglycans play a role in deposition of collagen and thus the formation of a functional matrix. The effect of less proteoglycans on the collagen network could explain why cartilage repair is ineffective in osteoarthritis and help us with development of new therapies. © 2008 Elsevier Inc. All rights reserved.
Subject
Biology
Biomedical Research
Cartilage matrix
Glycosaminoglycan
Cartilage cell
Cartilage degeneration
Cell culture
Concentration response
Cross linking
Alginates
Animals
Cattle
Chondrocytes
Collagen Type II
Gene Expression
Glucuronic Acid
Glycosaminoglycans
Glycosides
Hexuronic Acids
SOX9 Transcription Factor
Tissue Culture Techniques
Bovinae
To reference this document use:
http://resolver.tudelft.nl/uuid:80e76c6f-096c-43cd-baf9-4e97872e2e81
DOI
https://doi.org/10.1016/j.bbrc.2008.12.028
TNO identifier
241413
ISSN
0006-291X
Source
Biochemical and Biophysical Research Communications, 379 (2), 222-226
Document type
article