Figure 3From: Evaluation of the sensitization rates and identification of IgE-binding components in wild and genetically modified potatoes in patients with allergic disordersSDS-PAGE of proteins (A) and IgE-binding components (B) present in wild-type and GM potato extracts, as measured in sensitized patients. W: wild-type potato extracts; G: GM potato extracts. M: marker; lanes 1–8: sensitized subjects; lane 9: normal control; lane 10: buffer control.Back to article page