Figure 4From: Evaluation of the sensitization rates and identification of IgE-binding components in wild and genetically modified potatoes in patients with allergic disordersEffect of boiling on wild-type (A) and GM (B) potato allergenicity, analyzed by IgE-immunoblotting. F: Fresh potato extract; H: heated extract. Lanes 1–5: sensitized subjects; lanes 6 and 7: normal control; lane 8: buffer control.Back to article page