| Literature DB >> 32722003 |
Giovanni Salti1, Salvatore Piero Fundarò2.
Abstract
Soft-tissue fillers made of hyaluronic acid and combined with lidocaine have recently become a popular tool in aesthetic medicine. Several manufacturers have developed their own proprietary formulae with varying manufacturing tools, concentrations, crosslinked three-dimensional network structures, pore size distributions of the fibrous networks, as well as cohesivity levels and rheological properties, lending fillers and filler ranges their unique properties and degradability profiles. One such range of hyaluronic acid fillers manufactured using the novel eXcellent three-dimensional reticulation (XTR™) technology was evaluated in comparison with other HA fillers and filler ranges by an independent research laboratory. Fillers manufactured with the XTR™ technology were shown to have characteristic rheological, crosslinking and biophysical factors that support the suitability of this filler range for certain patient profiles.Entities:
Keywords: XTR technology; hyaluronic acid; physicochemical properties; rheology
Year: 2020 PMID: 32722003 PMCID: PMC7463506 DOI: 10.3390/polym12081644
Source DB: PubMed Journal: Polymers (Basel) ISSN: 2073-4360 Impact factor: 4.329
Figure 1The eXcellent three-dimensional reticulation (XTR™) technology manufacturing process. (A) The pretreatment phase. (B) The crosslinking phase. (C) The purification process.
Hyaluronic acid (HA) gel fillers analyzed for biophysical properties.
| Filler Identifier | Crosslinking Technology [ | Hyaluronic Acid Concentration (mg/mL) [ |
|---|---|---|
| NASHA | NASHA® | 20 |
| CPM-1 | CPM® | 22.5 |
| CPM-2 | 25 | |
| CPM-3 | 26 | |
| RHA-1 | RHA® | 15 |
| RHA-3 | 23 | |
| RHA-4 | 23 | |
| VYC-1 | Vycross® | 15 |
| VYC-2 | 17.5 | |
| VYC-3 | 20 | |
| XTR-1 | XTR™ | 23 |
| XTR-2 | 23 | |
| XTR-3 | 25 |
Figure 2Summary of frequency sweep and amplitude sweep measurements of the HA fillers evaluated. A comparison of the (A) elastic moduli (G′), (B) viscous moduli (G′′), and (C) tan δ of fillers made with varying crosslinking technologies.
Comparison of representative fillers from each range with similar HA concentrations.
| Product | G′ | G′′ | Tan δ |
|---|---|---|---|
| XTR-1 | 153.58 | 26.67 | 0.174 |
| CPM-1 | 49.9 | 24.45 | 0.49 |
| VYC-1 | 206.73 | 24.08 | 0.116 |
| RHA-1 | 53.84 | 21.13 | 0.392 |
| XTR-2 | 292.37 | 27.86 | 0.095 |
| CPM-2 | 136.41 | 42.82 | 0.313 |
| VYC-2 | 265.65 | 27.44 | 0.103 |
| RHA-3 | 164.37 | 30.53 | 0.186 |
| XTR-3 | 426.76 | 26.87 | 0.063 |
| CPM-3 | 233.5 | 45.24 | 0.193 |
| RHA-4 | 293.46 | 34.93 | 0.119 |
| VYC-3 | 329.85 | 22.99 | 0.067 |
Summary of crosslinking parameter measurements of the HA fillers evaluated.
| Product | mg/mL HA | MoD% | CrR | CrD% |
|---|---|---|---|---|
| CPM-1 | 22.5 | 7.50 | 0.48 | 3.57 |
| CPM-2 | 25.5 | 9.80 | 0.11 | 1.06 |
| CPM-3 | 26 | 15.90 | 0.03 | 0.41 |
| RHA-1 | 15 | 3.16 | 0.25 | 0.80 |
| RHA-3 | 23 | 6.02 | 0.31 | 1.87 |
| RHA-4 | 23 | 6.85 | 0.09 | 0.64 |
| VYC-1 | 15 | 6.61 | 0.43 | 2.85 |
| VYC-2 | 17.5 | 7.73 | 0.14 | 1.08 |
| VYC-3 | 20 | 7.36 | 0.45 | 3.31 |
| XTR-1 | 23 | 7.01 | 0.15 | 1.05 |
| XTR-2 | 23 | 12.64 | 0.27 | 3.35 |
| XTR-3 | 25 | 10.16 | 0.49 | 5.00 |
MoD, degree of modification; CrR, crosslinker ratio; CrD%, degree of crosslinking.
Figure 3Gel dispersion in water at T = 0, 30 s, and 5 min of evaluated fillers.
Figure 4Gel dispersion in water at all time points for HA fillers evaluated. (A) CPM gels; (B) RL gels; (C) VYC gels; (D) XTR gels.
Soluble fractions (mean and standard deviation) for each of the HA fillers evaluated.
| Enzymatic Degradation Time | |||||
|---|---|---|---|---|---|
| Product | mg/mL HA | t = 0 | t = 30 min | t = 1 h | t = 5 h |
| NASHA | 20 | 51.58 (9.71) | 94.95 (8.19) | 99.50 (17.89) | 94.56 (2.54) |
| XTR-1 | 23 | 27.8 (5.79) | 29.79 (9.14) | 41.34 (11.35) | 55.36 (5.39) |
| XTR-2 | 23 | 40.59 (4.55) | 39.20 (7.62) | 50.35 (6.23) | 58.47 (2.61) |
| XTR-3 | 25 | 32.43 (2.08) | 33.72 (3.59) | 53.58 (25.46) | 78.79 (8.95) |
Figure 5Percentage of soluble fraction for each gel type (mean and standard deviation).