ABSTRACT
In this study, the sensitization rates of adult allergy patients in response to wild-type and GM potatoes were evaluated by skin-prick test and ELISA (enzyme linked immunosorbent assay). SDS-PAGE (sodium dodecyl sulfate-polyacrylamide gel electrophoresis) and IgE-immunoblotting were carried out to identify the major allergens present in the potato extracts. To evaluate the eects of digestive enzymes and heat on the allergenicity of the two types of potato, the extracts were preincubated with or without simulated gastric and intestinal uids in the presence or absence of heat.
