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Figure 5 | Clinical and Molecular Allergy

Figure 5

From: Evaluation of the sensitization rates and identification of IgE-binding components in wild and genetically modified potatoes in patients with allergic disorders

Figure 5

Effect of simulated gastric fluid (SGF) treatment on extracts from wild-type and GM potatoes, as determined by SDS-PAGE (A, B), and on IgE-binding components present in the extracts (C, D). A, C: extracts from wild-type potato; B, D: extracts from GM potato; M: marker; lanes 1–7: incubation for 0 s, 30 s, 1 min, 10 min, 30 min, 1 h, and 1.5 h with sera pooled from five patients. pH of SGF: ca. 1.2.

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Clinical and Molecular Allergy

ISSN: 1476-7961

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