Open AccessThe protein and carbohydrate‐protein complexes of synovial fluids
Author(s) -
Blair Mary Grace,
Pigman Ward,
Holley Howard L.
Publication year - 1961
Publication title -
arthritis & rheumatism
Language(s) - English
Resource type - Journals
eISSN - 1529-0131
pISSN - 0004-3591
DOI - 10.1002/art.1780040607
Subject(s) - hyaluronic acid , chemistry , globulin , albumin , synovial fluid , biochemistry , dialysis , blood proteins , ionic strength , serum albumin , carbohydrate , chromatography , medicine , osteoarthritis , pathology , anatomy , organic chemistry , alternative medicine , aqueous solution
Dialysis of normal and arthritic human synovial fluids at low ionic strength produced precipitates resembling the euglobulins of blood but often containing hyaluronic acid. Their compositions demonstrated the ability of hyaluronic acid to form insoluble complexes with globulins between pH 5.5 and 6.4, and with albumin at pH 5.5 when the concentration of globulins was low. Hyaluronic acid precipitated quantitatively at pH 4.4, but the percentage of hyaluronic acid increased with diminishing amounts of total precipitate between pH 4.4 and 2.6.