Permeability of Fresh and Frozen Porcine and Human Gingiva and the Effect of Storage Duration
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Preparation of Fresh and Frozen Porcine Tissue
2.3. Preparation of Fresh and Frozen Human Tissue
2.4. Electrical Resistance Measurement
2.5. Transport Study for Frozen Porcine and Human Gingiva
2.6. Assay
2.7. Data Analysis
3. Results and Discussion
3.1. Comparison of Electrical Resistance of Gingiva
3.2. Effect of Storage Duration on the Permeability of Porcine Gingiva
3.3. Transport Study of Fresh and Frozen Human Gingiva
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Tissue | Source and Study Condition | Storage Condition |
---|---|---|
Porcine | Fresh | 4 °C, used within 2 days |
Frozen, 1-week storage | −20 °C, 1 week | |
Frozen, 2-week storage | −20 °C, 2 weeks | |
Frozen, 4-week storage | −20 °C, 4 weeks | |
Human | Fresh, discarded from a dental clinic | 4 °C, used within the same day |
Frozen cadaver, within 2 weeks after date of death | Stored intact within the lower mandible, procured and frozen at −20 °C within 4–8 days, shipped within 2–4 days, and used within 2 days after receipt |
Permeant | MW (g/mol) | Log Kow | pKa | Log Dow a | Concentration Used (mg/mL) | Study Condition |
---|---|---|---|---|---|---|
Chlorhexidine | 505 | 1.3 | 10.8 | 0.1 | 53.5 | Fresh porcine and human |
Corticosterone | 347 | 1.9 | --- b | 1.9 | 0.1 | All tissue |
Estradiol | 272 | 4.0 | --- b | 2.7 | 0.001 | Fresh porcine and frozen human |
Fluconazole | 306 | 0.5 | --- b | 0.5 | 0.001 | All tissue |
Indomethacin | 358 | 4.3 | 4.5 | 1.4 | 0.001 | Fresh porcine only |
Ketorolac | 255 | 2.1 | 3.5 | −1.8 | 10 | All tissue |
Lidocaine | 234 | 2.4 | 7.9 | 1.8 | 10 | All tissue |
Mannitol | 182 | −3.1 | --- b | −3.1 | 0.1 | All tissue |
Salicylic acid | 138 | 2.3 | 3.0 | −2.2 | 0.1 | Fresh porcine only |
Sucrose | 342 | −3.7 | --- b | −3.7 | 0.1 | Fresh porcine only |
TEA | 130 | −2.8 | --- b | −2.8 | 0.1 | All tissue |
Urea | 60 | −2.1 | --- b | −2.1 | 0.001 | Fresh porcine only |
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© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
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Wanasathop, A.; Choi, H.A.; Nimmansophon, P.; Murawsky, M.; Krishnan, D.G.; Li, S.K. Permeability of Fresh and Frozen Porcine and Human Gingiva and the Effect of Storage Duration. Pharmaceutics 2023, 15, 1492. https://doi.org/10.3390/pharmaceutics15051492
Wanasathop A, Choi HA, Nimmansophon P, Murawsky M, Krishnan DG, Li SK. Permeability of Fresh and Frozen Porcine and Human Gingiva and the Effect of Storage Duration. Pharmaceutics. 2023; 15(5):1492. https://doi.org/10.3390/pharmaceutics15051492
Chicago/Turabian StyleWanasathop, Apipa, Hyojin Alex Choi, Patcharawan Nimmansophon, Michael Murawsky, Deepak G. Krishnan, and S. Kevin Li. 2023. "Permeability of Fresh and Frozen Porcine and Human Gingiva and the Effect of Storage Duration" Pharmaceutics 15, no. 5: 1492. https://doi.org/10.3390/pharmaceutics15051492
APA StyleWanasathop, A., Choi, H. A., Nimmansophon, P., Murawsky, M., Krishnan, D. G., & Li, S. K. (2023). Permeability of Fresh and Frozen Porcine and Human Gingiva and the Effect of Storage Duration. Pharmaceutics, 15(5), 1492. https://doi.org/10.3390/pharmaceutics15051492