The reaction of sugar with the collagen in bone as we age causes more ribose- and glucose-induced cross links. This gives the bone a caramelized candy look and increases the chance of fracture, Vashishth explains. Vashishth and his graduate students conduct aging experiments in vitro to simulate this process by incubating human bones in a ribose solution at body temperature (37 C). The bones are de-mineralized, leaving only collagen, which is mechanically tested to estimate stiffness. Vashishth has found a 92-percent correlation between the cross links and collagen stiffness. The bones used in this research are obtained from the National Disease Research Interchange (NDRI). Vashishth is collaborating with researchers at the Bone and Joint Center at the Henry Ford Hospital in Detroit. CONTACT: Theresa Bourgeois, (518) 276-2840, bourgt@rpi.edu |
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