Evaluation of the Sensitization Rates and Identification of IgE-Binding Components in Wild and Genetically Modified Potatoes in Patients with Allergic Disorders - Genetic Engineering: Recent Developments in Applications - page 107

GM potatoes. Moreover, this protein may be the same one identified in a previous
investigation [23].
Proteolytic stability is a useful criterion in assessing the allergenic potential
of food allergens. The FAO/WHO [18] decision-tree approach advocates the use
of resistance to proteolysis with pepsin as a comparative measure of digestive sta-
bility for proteins introduced into food through agricultural biotechnology. In
the current study, we demonstrated that SGF and heat treatment substantially
suppressed the activity of IgE-binding components in wild-type and GM potato
extracts, while minimal changes were noted with SIF treatment alone.
conclusion
We report that the sensitization rate of patients to wild-type and GM potato
extracts was 5.7%, and the prevalence of specific IgE to these extracts in the sera
of subjects with a positive skin-prick test was similar. An ELISA inhibition test
showed significant dose-dependent inhibition by GM and wild-type potato ex-
tracts, and the two extracts had similar potencies. A 45-kDa band was identified
as the most frequently bound by both extracts. Our results strongly suggest that
genetic manipulation of potatoes using antibiotic resistance and herbicide toler-
ance genes does not increase their allergenic risk.
Abbreviations
GM = genetically modified
ELISA = enzyme linked immunosorbent assay
SDS-PAGE = sodium dodecyl sulfate-polyacrylamide gel electrophoresis
NPTII = neomycin phosphotransferase II
PAT = phosphinothricin acetyltransferase
SGF = simulated gastric fluid
SIF = simulated intestinal fluid
Authors' contributions
SKL: ideas, study design and writing
YMY: ideas and writing
SHY: laboratory work