Open AccessComparison of palmar aponeuroses from individuals with diabetes Mellitus and Dupuytren's contracture
Author(s) -
Melling Mahmoud,
Reihsner Roland,
Pfeiler Wolfgang,
Schnallinger Martina,
KarimianTeherani Daniela,
Behnam Mark,
Mostler Sascha,
Menzel Ernst J.
Publication year - 1999
Publication title -
the anatomical record
Language(s) - English
Resource type - Journals
eISSN - 1097-0185
pISSN - 0003-276X
DOI - 10.1002/(sici)1097-0185(19990801)255:4<401::aid-ar6>3.0.co;2-d
Subject(s) - dupuytren's contracture , contracture , diabetes mellitus , medicine , surgery , endocrinology
It is well known that Dupuytren's contracture is often associated with diabetes mellitus. Palmar fascia from individuals with diabetes mellitus and/or Dupuytren's contracture as well as controls were subjected to differential scanning calorimetry, biomechanical and biochemical analysis. The collagen denaturation temperature of the palmar aponeurosis from individuals with diabetes mellitus in the presence (71.0°C) or absence of Dupuytren's contracture (70.6°C) was increased as compared with controls (68.5°C), while this parameter was significantly reduced (about 3.5°C) in contracture bands of Dupuytren's contracture. Stress relaxation experiments revealed that the viscous fraction was slightly reduced in diabetes mellitus (6.5%) vs. controls (8.3%), whereas in Dupuytren's contracture, irrespective of additional diabetes mellitus, a pronounced increase of this parameter was seen (36.5% vs. 24.5%) in the presence of diabetes mellitus. The time constants were significantly elevated by both disorders, this increase being more pronounced in Dupuytren's contracture. Taken together, these changes can be explained by increased cross‐linking in diabetes mellitus, while in Dupuytren's contracture other structural changes, such as increased collagen type III content and loss of fascicular organization, play an additional role besides the finding of reduced cross linking. Anat Rec 255:401–406, 1999. © 1999 Wiley‐Liss, Inc.