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allergenicity of GM potatoes with that of wild-type potatoes using in vivo and
in vitro methods in adult allergy patients sensitized to potatoes.
Methods
A total of 1886 patients with various allergic diseases and 38 healthy con-
trols participated in the study. Skin-prick testing and IgE-ELISA were car-
ried out with extracts prepared from wild-type and GM potatoes. An ELI-
SA inhibition test was used to confirm the binding specificity. IgE-binding
components in extracts from the two types of potato were identified by SDS-
PAGE and IgE-immunoblotting. The effects of digestive enzymes and heat on
the allergenicity of the extracts was evaluated by preincubating the potatoes
with or without simulated gastric and intestinal fluids in the absence or pres-
ence of heat.
Results
Positive responses (ratio of the wheal size induced by the allergen to that in-
duced by histamine (A/H) ≥ 2+) to wild-type or GM potato extracts, as dem-
onstrated by the skin-prick test, were observed in 108 patients (5.7%). Se-
rum-specific IgE was detected in 0-88% of subjects who tested positively.
ELISA inhibition tests indicated significant inhibition when extract from
each type of potato was added. IgE-immunoblot analysis demonstrated the
presence of 14 IgE-binding components within the wild-type potato and 9
within the GM potato. Furthermore, a common 45-kDa binding compo-
nent that yielded similar IgE-binding patterns was noted in more than 80%
of the reactions using sera from patients sensitized to wild-type or GM pota-
to. Exposure to simulated gastric fluid and heat treatment similarly inhibited
IgE binding by extracts from wild-type and GM potatoes, whereas minimal
changes were obtained following exposure of the extracts to simulated intes-
tinal fluid.
Conclusion
Our results strongly suggest that genetic manipulation of potatoes does not in-
crease their allergenic risk. The sensitization rate of adult allergy patients to
both types of extract was 5.7%, and a common major allergen (45 kDa) was
identified.
background
Food-induced allergic reactions are responsible for a variety of symptoms involv-
ing the skin, gastrointestinal tract, and respiratory tract, and proceed through
IgE- and non-IgE-mediated mechanisms. The major foods responsible for
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