The removal of proteins from the knee joints of patients with rheumatoid and osteoarthritis was studied. IgG is removed at the same rate as albumin. Reduction of IgG with 2‐mercaptoethanol does not alter this rate. Heat aggregation of reduced IgG enhances, rather than retards, its removal from the joint. This enhancement was noted in both rheumatoid and osteoarthritic joints. No articular inflammation was produced with the intraarticular injection of autologous or homologous reduced IgG in aggregated or nonaggregated forms.
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Sliwinski et al. (1969) studied this question.
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