Takeyuki Yamamoto

Effect of glycosaminoglycan production on hardness of cultured cartilage fabricated by the collagen-gel embedding method.

To assess applicability of the tactile sensor in hardness measurement of cultured cartilage and to clarify the relationship between hardness and tissue structure of cultured cartilage fabricated by the collagen-gel embedding method, we studied the effect of glycosaminoglycans on hardness of such cultured cartilage using a tactile sensor and electron probe x-ray microanalyzer (EPMA). Hardness measured by the tactile sensor, that is, change in frequency of naturally oscillating piezoelectric elements caused by contact with a testing material, increased with the number of days of culture or seeding cell density. Analysis of the sulfur component in EPMA results mainly reflected glycosaminoglycans produced by chondrocytes. Sulfur mapping indicated that tissue of the cultured cartilage differed between its surface and the inside; layers rich in glycosaminoglycans and cells had formed in the surface. Changes in frequency showed close correlation with the amount of glycosaminoglycans in the surface and the inside (r = 0.98 and 0.85, respectively) of cultured cartilage measured by EPMA. Thus, the tactile sensor is capable of measuring hardness of cultured cartilage, reflecting the change in tissue structure between the surface and the inside of the cartilage.