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Effect of repeated freezing–thawing on the Achilles tendon of rabbits

  • Experimental Study
  • Published:
Knee Surgery, Sports Traumatology, Arthroscopy Aims and scope

Abstract

The increased use of allograft tissue in the reconstruction of anterior cruciate ligament has brought more focus to the effect of storage and treatment on allograft. The purpose of this study was to observe the effect of histology and biomechanics on Achilles tendon in rabbits through repeated freezing–thawing before allograft tendon transplantation. Rabbit Achilles tendons were harvested and processed according to the manufacture’s protocol of tissue bank, and freezing–thawing was repeated three times (group 1) and ten times (group 2). Those received only one cycle were used as controls. Then, tendons in each group were selected randomly to make for histological observations and biomechanics test. Histological observation showed that the following changes happened as the number of freezing–thawing increased: the arrangement of tendon bundles and collagen fibrils became disordered until ruptured, cells disrupted and apparent gaps appeared between tendon bundle because the formation of ice crystals. There were significant differences between the experimental and control groups in the values of maximum load, energy of maximum load and maximum stress, whereas no significant differences existed in other values such as stiffness, maximum strain, elastic modulus, and energy density. Therefore, repeated freezing–thawing had histological and biomechanical effect on Achilles tendon in rabbits before allograft tendon transplantation. This indicates that cautions should be taken in the repeated freezing–thawing preparation of allograft tendons in clinical application.

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Correspondence to Jiakuo Yu.

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Chen, L., Wu, Y., Yu, J. et al. Effect of repeated freezing–thawing on the Achilles tendon of rabbits. Knee Surg Sports Traumatol Arthrosc 19, 1028–1034 (2011). https://doi.org/10.1007/s00167-010-1278-y

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  • DOI: https://doi.org/10.1007/s00167-010-1278-y

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