THE EFFECT OF EGG YOLK IN DIETS ON ANAPHYLACTIC ARTHRITIS (PASSIVE ARTHUS PHENOMENON) IN THE GUINEA PIG

Whole egg yolk incorporated as a supplement in the diet of baby guinea pigs afforded protection against anaphylactic arthritis as determined: (a) by measurement of joint swelling; (b) by the rise in serum level of some substance which reacts with diphenylamine; (c) by histologic examination. The active material in egg yolk was shown to be in the alcohol-soluble fraction. Attempts to identify the active material with any known lipid have to date been unsuccessful. In the screening of lipid substances for protection against anaphylactic arthritis, it is shown that the weanling guinea pig is suitable, that a 3 week period is adequate, and that the test substance can be administered satisfactorily in the diet.