The Effects of Matrix Stabilization Using Glutaraldehyde and Glycation with Ribose Onthe Material Properties of Porcine Meniscus

Introduction Given the limitations of meniscectomy and meniscal repair, allograft meniscus replacement is gaining momentum. Allografts incorporate into the joint and relieve pain in the short term, but arthroscopic or MRI evaluation reveals evidence of arthrosis and allograft tearing [1]. Research into alternative preservation methods is needed since current processes do not deter enzymatic degradation, a likely cause of such deterioration [2-3]. Two crosslinking stabilization methods under study are glutaraldehyde and glycation. Glutaraldehyde stabilization of porcine meniscus using heart valve fixation protocols excessively stiffens the tissue and increases its permeability, which could adversely affect meniscus function in vivo [4]. Decreasing glutaraldehyde concentration and/or exposure period might yield a more biomechanically favorable result while still preventing biodegradation after surgery. Another option is glycation, in which collagen is non-enzymatically cross-linked by reducing sugars. Glycation improves material and mechanical properties and increases resistance to enzymatic degradation in various tissue models [5-6], but it has yet to be used to stabilize the meniscus matrix. The objective of this study was to evaluate the effects of glutaraldehyde and glycation on porcine meniscus material properties, specifically the aggregate modulus (solid component stiffness, HA), permeability (measure of fluid flow through the tissue, k), compressive strain at equilibrium (? eq), and tissue water content. Our hypotheses were that both glutaraldehyde and ribose stabilization produce dose-dependent and time-dependent changes in meniscus material properties during in vitro testing.