Resveratrolün diyabetik sıçanlarda tendon iyileşmesi üzerine etkileri

Year 2014, Volume: 48 Issue: 3, 355 - 362, 30.05.2014

Kayhan Zeytin Nesibe Sinem Ciloglu Filiz Ates Fugen Vardar Aker Feriha Ercan

https://doi.org/10.3944/AOTT.2014.13.0096

Abstract

Amaç:Bu çalışma streptozotosin ile diyabetik hale getirilmiş sıçanlarda resveratrolün tendon iyileşmesi üzerine etkilerini göstermek için planlandı.

Çalışma planı: Streptozotosin indüklemesi ile diyabet oluşturulan 16 adet Sprague-Dawley suşu erkek sıçanın Aşil tendonlarına bilateral tenorafi yapıldı. Cerrahi sonrası dönemde deney grubuna (n=8) intraperitoneal resveratrol, kontrol grubuna (n=8) intraperitoneal salin enjeksiyonu yapıldı. Sıçanlar 14 gün sonra sakrifiye edildi. Sağ taraf tendonları biyomekanik olarak, sol taraf tendonları ise histolojik olarak incelendi.

Bulgular: Tendonların kopmadan önce dayanabildikleri ortalama yük açısından gruplar arasında istatistiksel anlamlı fark saptanmadı (p>0.05). Histolojik incelemede ise tendon onarım bölgesinde yeni sentezlenen kollajen konfigürasyonunun deney grubunda daha düzenli olduğu görüldü. Yeni sentezlenen kollajen bölge oranının deney grubunda kontrol grubuna oranla daha yüksek olduğu ve aradaki farkın istatistiksel olarak anlamlı olduğu görüldü (p<0.01).

Çıkarımlar: Resveratrolün diyabetik koşullarda tendon iyileşmesi üzerine ilk 14 gün içinde pozitif etkisi olduğu bulunmuştur.

Keywords

Diyabetik; resveratrol; tendon iyileşmesi; kopma mukavemeti.

The effects of resveratrol on tendon healing of diabetic rats

Abstract

Objective:The aim of this study was to determine the effects of resveratrol on the tendon healing process of streptozotocin-induced diabetic rats.

Methods: The study included 16 male Sprague-Dawley rats. Streptozotocin was administered to induce diabetes and bilateral tenorrhaphy of the Achilles tendons was performed. Intraperitoneal resveratrol was injected in the experimental group (n=8) and saline in the control group (n=8) during the postoperative period. Rats were sacrificed at the 14th day. Right side tendons were evaluated biomechanically and left side tendons histologically.

Results: Difference in mean tendon tensile strength was not statistically significant between groups (p>0.05). Histologic evaluations of the repair zones showed greater configuration of the newly synthesized collagen in the experimental group. The ratio of the newly synthesized collagen area to the healing region area was significantly higher in the experimental group then the control group (p<0.01).

Conclusion: Resveratrol appears to have a positive impact on the process of tendon healing in diabetic conditions in the first 14 days.

Keywords

Diabetic, resveratrol, tendon healing, tensile strength

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