IgE sensitization to the potato allergen in adult allergy patients and identification of IgE binding components: comparison between the wild and genetically modified potato.
- Author:
Sung Ho YOON
1
;
Hyun Mi KIM
;
Young Min YE
;
Young Mi KANG
;
Chang Hee SUH
;
Dong Ho NAHM
;
Seung Hyun KIM
;
Hae Sim PARK
Author Information
1. Department of Allergy and Rheumatology, Ajou University School of Medicine, Suwon, Korea. hspark@ajou.ac.kr
- Publication Type:Retracted Publication ; Original Article
- Keywords:
Genetically modified food;
Potatoes;
IgE;
Immunologic sensitization
- MeSH:
Adult*;
Allergens;
Electrophoresis, Polyacrylamide Gel;
Enzyme-Linked Immunosorbent Assay;
Food, Genetically Modified;
Humans;
Hypersensitivity*;
Immunization;
Immunoglobulin E*;
Kanamycin Kinase;
Prevalence;
Skin;
Solanum tuberosum*
- From:Korean Journal of Medicine
2005;69(6):651-659
- CountryRepublic of Korea
- Language:Korean
-
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.
