a decreasing trendp = 0.06
These data imply that in BMP9-cultured cartilage pellets, the interactions between proteoglycan and water are somehow different; measuring the hydration of mature pellets showed a decreasing trend, 91.8% ± 0.88% versus 88.6% ± 0.85% water ( ANOVA, p = 0.06) between control and BMP9-cultured pellets, mirroring the decrease in the water content of cartilage as it matures.