1998
DOI: 10.1016/s0945-053x(98)90125-1
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Identification of types II, IX and X collagens at the insertion site of the bovine achilles tendon

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Cited by 107 publications
(28 citation statements)
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“…Type III collagen (8% dry weight) and Type V collagen (12% dry weight) are other major components (Birk and Mayne, 1997;Linsenmayer et al, 1993). Collagen Types II, IX, X, XI, and XII have also been found to be present (Fukuta et al, 1998;Niyibizi et al, 1996;Sagarriga Visconti et al, 1996).…”
Section: Anatomy Histological Appearance and Biochemical Constituentmentioning
confidence: 99%
“…Type III collagen (8% dry weight) and Type V collagen (12% dry weight) are other major components (Birk and Mayne, 1997;Linsenmayer et al, 1993). Collagen Types II, IX, X, XI, and XII have also been found to be present (Fukuta et al, 1998;Niyibizi et al, 1996;Sagarriga Visconti et al, 1996).…”
Section: Anatomy Histological Appearance and Biochemical Constituentmentioning
confidence: 99%
“…Other collagens, including types II, VI, IX, X, and XI, are present in trace quantities in tendons (Fukuta et al, 1998). These collagens are mainly found at the bone insertion site of fibrocartilage, where they strengthen the connection by reducing stress concentration at the hard tissue interface (Fukuta et al, 1998;Waggett et al, 1998).…”
Section: Tendon Compositionmentioning
confidence: 99%
“…These collagens are mainly found at the bone insertion site of fibrocartilage, where they strengthen the connection by reducing stress concentration at the hard tissue interface (Fukuta et al, 1998;Waggett et al, 1998).…”
Section: Tendon Compositionmentioning
confidence: 99%
“…It was previously demonstrated that the structure, composition, and the mechanical properties of the normal insertion varies along these zones (Fukuta et al, 1998;Niyibizi et al, 1996;Raspanti et al, 1996;Thomopoulos et al, 2003b;Waggett et al, 1998). The first zone consists of tendon proper, and is composed of well aligned type I collagen fibers with small amounts of the proteoglycan decorin.…”
Section: Introductionmentioning
confidence: 99%