Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/68732
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Type: Journal article
Title: The correlation of in vivo burn scar contraction with the level of a-smooth muscle actin expression
Author: Wang, X.
Kravchuk, O.
Winterford, C.
Kimble, R.
Citation: Burns, 2011; 37(8):1367-1377
Publisher: Elsevier Sci Ltd
Issue Date: 2011
ISSN: 0305-4179
1879-1409
Statement of
Responsibility: 
Xue-Qing Wang, Olena Kravchuk, Clay Winterford, Roy M. Kimble
Abstract: This study describes the direct association of in vivo burn scar contraction with the level of α-smooth muscle actin (α-SMA) in scar tissue, in a porcine burn model. The expression of α-SMA was investigated in 100 biopsies from 44 6-week old burn scars and in 85 biopsies from 16 2-week old burn wounds. Statistical analysis showed that the levels of α-SMA in 6-week old scars were significantly negatively correlated to scar size (r=−0.68) and the higher levels of α-SMA were observed in smaller scars. Moreover, α-SMA was also found to be significantly positively correlated to re-epithelialisation time (r=0.57) and scar thickness (r=0.58) and higher levels of α-SMA were detected in thicker scars with delayed wound closure. Further statistical analysis revealed that scar contraction can be explained best by the level of α-SMA expression and partially by scar thickness. Other variables, such as different dressings and individual pig, may also partly contribute to scar contraction. At week 2 after-burn, the level of α-SMA expression in 16 burn wounds was significantly related to the depth of burns and wound healing outcome. To our knowledge, this is the first study to provide in vivo evidence of the association of α-SMA expression with scar contraction, scar thickness, re-epithelialisation time and the depth of burn in a large animal burn model with scars similar to human hypertrophic scar.
Keywords: Burns; Scar contraction; Alpha-smooth muscle actin; Myofibroblasts
Rights: © 2011 Elsevier Ltd and ISBI. All rights reserved.
RMID: 0020114309
DOI: 10.1016/j.burns.2011.07.018
Appears in Collections:Agriculture, Food and Wine publications

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