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IgE sensitization to the potato allergen in adult allergy patients and identification of IgE binding components: comparison between the wild and genetically modified potato

Other Title
성인 알레르기 환자에서 자연산과 유전자 변형 감자에 대한 감작률과 특이 IgE 항체 측정 및 알레르겐 성상 비교
Authors
윤, 성호; 김, 현미; 예, 영민; 강, 영미; 서, 창희; 남, 동호; 김, 승현; 박, 해심
Citation
The Korean journal of medicine, 69(6):651-659, 2005
Journal Title
The Korean journal of medicine; 대한내과학회지
ISSN
1738-93642289-0769
Abstract
Background:The aim of this study was to evaluate the prevalence of IgE sensitization and allergic risk of genetically modified (GM) potato compared with wild one in adult patients with various allergic diseases.



Methods:One thousand eight hundred eighty eight allergy patients visited Ajou University hospital and 38 healthy controls were enrolled. Skin prick tests were performed with wild and GM extracts. Phosphinothricin N-acetyltransferase (PAT) and neomycin phosphotransferase (NPT) gene was inserted in GM potato. Serum specific IgE level to the two potato extracts was measured by ELISA and their binding specificities were confirmed by ELISA inhibition test. IgE binding components in both wild and GM potato extracts were identified by SDS-PAGE and IgE-immunoblot.



Results:One hundred eight patients (5.7%) showed positive responses (A/H >or= 2+) on skin prick test to both wild and GM potatoes. Serum specific IgE was detectable in 50~88% among the positive reactors on skin prick test. ELISA inhibition tests showed similar inhibition pattern between wild and GM. Fourteen IgE binding components within wild potato and nine IgE binding components within GM potato with similar binding patterns, of which three major allergens in wild (26, 34, 45 kDa) and one (45 kDa) in GM one were noted..



Conclusions:The sensitization rates to wild and GM potato extracts were 5.7% respectively, in adult allergy patients and one common major allergen (45 kDa) was identified. It is speculated that genetic manipulation of the potato did not increase allergenic risk.
Keywords
Genetically modified foodPotatoesIgEImmunologic sensitization
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Journal Papers > School of Medicine / Graduate School of Medicine > Allergy
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