We compared the contents of collagen, glycosaminoglycans, and various forms of water in the surface layer and whole tissue of joint cartilages of different localization. It was found that the surface layer is characterized by reduced content of glycosaminoglycans compared to the whole tissue and higher water-holding capacity due high content of bound water.

Rearrangement of intra- and intermolecular bonds in collagen molecule, disaggregation of proteoglycans and their elimination from cartilage involved in osteoarthrosis are responsible for water accumulation and its increased mobility in cartilage.