Abstract
In countries where confucianism is popular, it is extremely hard to get fresh cadaver bone for allograft. Therefore in Korea, the reimplantation of resected autoclaved autogenous bone segments has been increasingly performed for limb reconstruction of extremities with malignancies. To preserve the bone morphogenetic protein and mechanical strength of heated bone, many studies have reported that pasteurization of bone is far better than autoclaving over $100^{\circ}C$. Based on this assumption, replacement with a pasteurized autogenous bone graft after resection of a malignant bone tumor was deemed feasible for reconstruction. However, little is known about how high a temperature and how much time for pasteurization is needed to make tumors completely necrotic and to maintain the mechanical strength of bone. Consequantly, experimental studies were carried out to test heat conductivity of human bone and torsional strength of porcine tibia after pasteurization. First, two pairs of human proximal tibia and distal femur were used. We used T-type thermocoples to check core temperature of the bone and a computerized data acquisition system to record results. Without reaming of the medullary cavity, in a $60^{\circ}C$-thermostatic saline tub, it took 32 minutes and 50 seconds to raise the core temperature of human proximal tibia from $20^{\circ}C$ to $58^{\circ}C$, and 30 minutes for distal femur. In a $80^{\circ}C$ saline tub, it took 12 minutes and 50 seconds for proximal tibia, and 11 minutes and 10 seconds for distal femur. In contrast, using porcine tibia whose cortical thickness is similar to that of human tibia, after reaming of the medullary canal, it took less than 3 minutes and 30 seconds in a $60^{\circ}C$ saline tub, less than 1 minute and 45 seconds in a $70^{\circ}C$ tub, and less than 1 minute in a $80^{\circ}C$ tub to elevate core temperature from $20^{\circ}C$ to $58^{\circ}C$. Second, based on data of the heat conductivity test, we compared the torsional strength before and after pasteurization. Twenty matched pairs of porcine tibia were used, The left one was used as a non-heated control group and the right one as a pasteurized experimental group. Wighout reaming of the medullary cavity, there was no statistical difference in torsional strength between the pasteurization of the $60^{\circ}C$-35minute and of $80^{\circ}C$-15minute. With reaming, we also found no statistical difference among pasteurization of $60^{\circ}C$-15 minute, of $70^{\circ}C$-15 minute, and of $80^{\circ}C$-15 minute groups. In conclusion, reaming of the medullary canal is very helpful in saving pasteurization time. And, in a $60^{\circ}C$ saline tub, no significant weakness in torsional strength occurs with pasteurization of the bone for up to 35 minutes. Also no significant weakness in torsional strength occurs with an exposure of 15 minutes to the $80^{\circ}C$ saline tub.
인체골 4 시편(specimen)과 돼지 경골 25쌍을 이용하여, 생체골의 열전도성 측정과 열처리후 열처리온도와 시간에 따른 골의 염전력을 실험한 결과를 요약하면 다음과 같다. 인체골에 있어서 골수강을 제거하지 않고 $60^{\circ}C$의 항온식염수에서 열처리하면, 골심부의 온도가 $20^{\circ}C$에서 $58^{\circ}C$에 도달하는데 소요된 시간은 경골근위부가 32분 50초, 대퇴골 원위부가 30.분, $80^{\circ}C$ 항온조에서는 경골근위부가 12분 50초, 대퇴골 원위부가 11분 10초 소요되었다. 돼지 경골간부의 피질골내부(endosteum)에 열전대를 부착하고 뼈 양끝을 밀봉하여 같은 실험을 행한 결과 $50^{\circ}C$까지는 시간에 비례해서 일정한 비율로 온도상승이 이루어 졌으며, $20^{\circ}C$에서 $58^{\circ}C$에 이르는 시간이 $60^{\circ}C$ 항온조에서는 7분, $70^{\circ}C$에서는 3분 30초, $80^{\circ}C$에서는 2분이었다. 따라서 임상에서 골수강을 제거 후 장골의 간부(shaft) 만을 항온조에 달굴때는 골구강내에도 데워진 심염수로 가득차게 되므로 상기 시간의 절반이 못되는 짧은 시간내에 피질골의 내부가 $58^{\circ}C$에 이르리라고 판단되었다. 골수강을 소파하지 않은 돼지 경골을 각각 4쌍씩 우측만을 $60^{\circ}C$ 35분, $80^{\circ}C$ 15분 열처리한 후 실험군의 최대염전력은 대조군과 비교할 때 +7.0%, -5.1%, -3.2%, -4.2%의 변화가 있었고, $80^{\circ}C$ 15분 열처리후는 -4.3%, -3.8%, -1.4%(1예는 실험 오류로 제외됨)의 변화가 있었다. 골수강을 완전 제거한 되재 경골을 각각 4쌍씩 우측만을 $60^{\circ}C$, $70^{\circ}C$, $80^{\circ}C$에서 15분 열처리 후 실험군의 최대염전력은 대조군과 비교할 때 -3.4%, -4.2%, -0.7%, +2.7%의 변화가 있었고, $70^{\circ}C$ 15분 열처리후는 -2.8%, -3.9%, -2.1%(1예는 실험 오류로 제외됨)의 변화가 있었으며, $80^{\circ}C$ 15분 열처리후는 +5.2%, -4.4%, -2.9%, -0.3%의 염전력 변화가 있었다. 그러므로 골수강을 제거하지 않고 $80^{\circ}C$ 35분, $60^{\circ}C$ 15분 열처리 하거나, 골수강을 완전소파 후 $60^{\circ}C$ 15분, $70^{\circ}C$ 15분, $80^{\circ}C$ 15분 열처리해서는 각군사이에 염전력의 유의한 차이는없었다. 이상의 결과로 돼지 경골의 경우 $60^{\circ}C$ 항온에서는 35분까지, $80^{\circ}C$이하의 항온에서는 15분까지 열처리하여도 골강도에는 거의 영향이 없는 것으로 나타났다.
(Department of Orthopedic Surgery, Kyungpook National University Hospital)
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