Investigation of the Degradation-Retarding Effect Caused by the Low Swelling Capacity of a Novel Hyaluronic Acid Filler Developed by Solid-Phase Crosslinking Technology
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Background: A variety of hyaluronic acid (HA) fillers demonstrateunique physical characteristics, which affect thequality of the HA filler products. The critical factors that affectthe degradation of HA gels have not yet been determined. Objective: Our objective was to determine the characteristicsof HA gels that affect their resistance to the degradationcaused by radicals and enzymes. Methods: Three types ofHA fillers for repairing deep wrinkles, Juvederm Ultra Plus(J-U), Restylane Perlane (Perlane), and Cleviel, were tested inthis study. The resistance of these HA fillers to enzymaticdegradation was measured by carbazole and displacementassays using hyaluronidase as the enzyme. The resistance ofthese fillers to radical degradation was measured by thedisplacement assay using H2O2. Results: Different tests forevaluating the degradation resistance of HA gels can yielddifferent results. The filler most susceptible to enzymaticdegradation was J-U, followed by Perlane and Cleviel. TheHA filler showing the highest degree of degradation causedby H2O2 treatment was Perlane, followed by J-U, and thenCleviel. Cleviel showed higher enzymatic and radicalresistances than J-U and Perlane did. Furthermore, itexhibited the highest resistance to heat and the lowestswelling ratio among all the fillers that were examined. Conclusion: The main factor determining the degradation ofHA particles is the gel swelling ratio, which is related to theparticle structure of the gel. Our in vitro assays suggest thatthe decrease in the swelling ratio will lead to a retardingeffect on the degradation of HA fillers.
Abstract
Background: A variety of hyaluronic acid (HA) fillers demonstrateunique physical characteristics, which affect thequality of the HA filler products. The critical factors that affectthe degradation of HA gels have not yet been determined. Objective: Our objective was to determine the characteristicsof HA gels that affect their resistance to the degradationcaused by radicals and enzymes. Methods: Three types ofHA fillers for repairing deep wrinkles, Juvederm Ultra Plus(J-U), Restylane Perlane (Perlane), and Cleviel, were tested inthis study. The resistance of these HA fillers to enzymaticdegradation was measured by carbazole and displacementassays using hyaluronidase as the enzyme. The resistance ofthese fillers to radical degradation was measured by thedisplacement assay using H2O2. Results: Different tests forevaluating the degradation resistance of HA gels can yielddifferent results. The filler most susceptible to enzymaticdegradation was J-U, followed by Perlane and Cleviel. TheHA filler showing the highest degree of degradation causedby H2O2 treatment was Perlane, followed by J-U, and thenCleviel. Cleviel showed higher enzymatic and radicalresistances than J-U and Perlane did. Furthermore, itexhibited the highest resistance to heat and the lowestswelling ratio among all the fillers that were examined. Conclusion: The main factor determining the degradation ofHA particles is the gel swelling ratio, which is related to theparticle structure of the gel. Our in vitro assays suggest thatthe decrease in the swelling ratio will lead to a retardingeffect on the degradation of HA fillers.
참고문헌 (13)
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