Contrast enhanced computed tomography can predict the glycosaminoglycan content and biomechanical properties of articular cartilage.

OBJECTIVE: An early hallmark of osteoarthritis (OA) is the progressive loss of glycosaminoglycans (GAGs), the extracellular matrix (ECM) component of articular cartilage that confers it with compressive stiffness. Our aim in this work is to establish the feasibility of using Contrast Enhanced Computed Tomography (CECT) with an anionic iodinated contrast agent - Cysto Conray II - as a minimally invasive tool to measure the changes in the GAG content as well as the compressive stiffness of articular cartilage. METHODS: The GAG content of mated osteochondral plugs excised from bovine patello-femoral joints was progressively degraded using chondroitinase ABC. The mated plugs were then immersed in an anionic, tri-iodinated contrast agent, imaged using peripheral quantitative computed tomography (pQCT), subjected to an unconfined compressive stress relaxation test and the GAG content measured using 1,9-dimethylmethylene blue (DMMB) assay. Partial correlation analysis was performed to compare the variation in X-ray attenuation measured by pQCT to the variation in GAG content and in equilibrium compressive modulus. RESULTS: The X-ray attenuation of cartilage exposed to an anionic, tri-iodinated, contrast agent measured by quantitative computed tomography (QCT) accounted for 83% of the variation in GAG content (r(2)=0.83, P<0.0001) and 93% of the variation in the equilibrium compressive modulus (r(2)=0.93, P<0.0001). CONCLUSION: Using a mated osteochondral plug model to evaluate the biochemical composition and biomechanical properties of cartilage, this study demonstrates the interrelationships between X-ray attenuation, GAG content, and equilibrium compressive modulus, and that CECT can be used to monitor and quantify changes in the GAG content and biomechanical properties of articular cartilage.

Effect of calcium on microstructure and meltability of part skim mozzarella cheese.

The role of calcium in the microstructure of part skim Mozzarella cheese was evaluated using scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM). Part skim Mozzarella cheeses with 4 calcium levels (control 0.65%, T1 0.48%, T2, 0.42%, and T3 0.35%) were manufactured and stored at 4 degrees C. Microstructure and meltability of cheeses were studied on d 1 and 30. The micrographs were analyzed for numbers, area, perimeter, roundness, and size of the fat particles. Reduced calcium cheeses had greater meltability and more hydrated protein matrix with greater number of fat particles (control=125, T1=193, T2=184, and T3=215 with SEM and control = 86, T1=87, T2= 125, and T3= 140 with CLSM). Further, area and perimeter of these fat particles were also greater in reduced calcium cheeses. Area, perimeter, and size of fat particles increased and their roundness decreased upon storage of 30 d. Decrease in free serum in the protein matrix of all cheeses upon refrigerated storage was evident from the CLSM. Hydrated protein network and better emulsified fat in low calcium cheeses might have improved melt properties of Mozzarella cheese.

Understanding the role of calcium in functionality of part skim Mozzarella cheese.

The impact of calcium on softening, melting, and flow characteristics of part skim Mozzarella cheese was evaluated. Four cheeses containing different calcium levels (viz. 0.65, 0.48, 0.42, and 0.35%) were manufactured by direct acidification using glucono-delta-lactone on four different occasions. Preacidification of milk was done to alter the calcium content of the cheeses. Cheeses were made with uniform composition. Lowering of calcium to 25, 35, and 45% levels increased the melt by 1.4, 2.1, and 2.6 times, respectively, 1 d after manufacture. Low calcium cheeses softened and melted at lower time and temperatures. These cheeses flowed faster and to a greater extent. Higher proteolysis at a faster rate was observed in low calcium cheeses. Refrigerated storage up to 30 d also increased melt area, flow rate, extent of flow, and soluble protein and lowered softening and melting times in all the cheeses. The effect of calcium reduction was more noticeable as compared to the effect of storage on functionality of Mozzarella cheese. Improved softening, melting, and flow properties of low calcium part skim Mozzarella cheese is a clear advantage to cheese manufacturers and end users as they may not have to wait 15 to 20 d for proteolysis of cheese to obtain desired melt properties.