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

BACKGROUND: The potato is one of the most common types of genetically modified (GM) food. However, there are no published data evaluating the impact of genetic manipulations on the allergenicity of GM potatoes. To compare the allergenicity of GM potatoes with that of wild-type potatoes using in vivo...

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Detalles Bibliográficos
Autores principales: Lee, Soo-Keol, Ye, Young-Min, Yoon, Sung-Ho, Lee, Bou-Oung, Kim, Seung-Hyun, Park, Hae-Sim
Formato: Texto
Lenguaje:English
Publicado: BioMed Central 2006
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1533849/
https://www.ncbi.nlm.nih.gov/pubmed/16817976
http://dx.doi.org/10.1186/1476-7961-4-10

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1533849/
https://www.ncbi.nlm.nih.gov/pubmed/16817976
http://dx.doi.org/10.1186/1476-7961-4-10

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