Comparison of palmar aponeuroses from individuals with diabetes mellitus and Dupuytren's contracture

It is well known that Dupuytren's contracture is often associated with diab etes 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 d iabetes mellitus in the presence (71.0 degrees C) or absence of Dupuytren's contracture (70.6 degrees C) was increased as compared with controls (68.5 degrees C), while this parameter was significantly reduced (about 3.5 degr ees C) in contracture bands of Dupuytren's contracture. Stress relaxation e xperiments revealed that the viscous fraction was slightly reduced in diabe tes mellitus (6.5%) vs, controls (8.3%), whereas in Dupuytren's contracture , irrespective of additional diabetes mellitus, a pronounced increase of th is parameter was seen (36.5% vs. 24.5%) in the presence of diabetes mellitu s. The time constants were significantly elevated by both disorders, this i ncrease being more pronounced in Dupuytren's contracture. Taken together, t hese changes can be explained by increased cross-linking in diabetes mellit us, while in Dupuytren's contracture other structural changes, such as incr eased collagen type III content and loss of fascicular organization, play a n additional role besides the finding of reduced cross linking. Anat Rec 25 5:401-406, 1999. (C) 1999 Wiley-Liss, Inc.