Influence of Sulfated Glycosaminoglycans on the Transverse Permeability of Porcine Medial Collateral Ligament

INTRODUCTION: Glycosaminoglycans (GAGs) contribute to the hydration of articular cartilage, ligament, and tendon through osmotic and electrostatic interactions with polar water molecules [1]. This mechanism is a strong determinant of perceived viscoelastic behavior of some biological soft tissues under deformation [2-4]. The apparent permeability describes the freedom of fluid to flow through a tissue in the context of Darcy’s law. It can be determined by measuring the steady state flow rate of water or other fluid through the tissue under an applied pressure gradient. It has been shown that the presence of the charged GAGs influences the permeability of articular cartilage by restricting the ability of water to flow through the tissue [3-5]. However, the role of proteoglycans on the permeability of ligaments and tendons is unknown. Understanding the roles of GAGs in soft tissue is critical in defining the functional relationship of these molecules and also in refining the continuum level tissue characteristics. The hypothesis of the present research was that removal of sulfated GAGs would increase the permeability of porcine medial collateral ligament (MCL).