The Korean Journal of Medicine

The Korean Association of Internal Medicine (대한내과학회)
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IgE sensitization to the potato allergen in adult allergy patients and identification of IgE binding components: comparison between the wild and genetically modified potato

성인 알레르기 환자에서 자연산과 유전자 변형 감자에 대한 감작률과 특이 IgE 항체 측정 및 알레르겐 성상 비교

Yoon, Sung-Ho;Kim, Hyun-Mi;Ye, Young-Min;Kang, Young-Mi;Suh, Chang-Hee;Nahm, Dong-Ho;Kim, Seung-Hyun;Park, Hae-Sim
윤성호;김현미;예영민;강영미;서창희;남동호;김승현;박해심

  • Published : 20051200
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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 $\geq$ 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.

목적 : 최근 유전자 변형 기술의 발달로 유전자 변형 음식의 생산과 소비가 급증하고 있는 추세이다. 본 연구에서는 국내에서 섭취가 많고 또한 유전자 변형 음식물 중 하나인 감자의 주요 알레르겐 성분을 규명하고 유전자 변형에 의한 알레르기 유해능을 평가하고자 하였다. 방법 : 각종 알레르기 질환으로 아주대학교 알레르기 클리닉을 방문한 15세 이상의 성인 1,886명을 대상으로 자연산 감자와 유전자 변형 감자 항원으로 피부단자시험을 실시하였고, 각각의 항원에 대해 면역효소법으로 혈청 내 특이 IgE 항체치를 측정하여 비교하였으며 면역효소억제시험으로 각 감자 항원에 대한 IgE의 특이성을 관찰하였다. 또한 특이 IgE 항체치가 높은 환자들의 혈청으로 IgE-Immunoblot 분석을 실시하여 감자내 주요 알레르겐을 규명하여 유전자 변형에 따른 차이가 있는지를 조사하였다. 결과 : 국내 성인에서 자연산과 유전자 변형 감자에 대한 감작률은 모두 5.7%이었으며, 특이 IgE 항체는 두 감자 항원간에 유사한 결과를 보였다. 또한 면역효소억제시험에서 강한 억제 양상을 보였으며 두 항원간에 알레르기 성상은 유사하였다. 각각의 감자에서 1개의 공통적인 주요 알레르겐(45 kDa) 성분을 규명하였으며 두 감자 항원간에 차이는 없었다. 결론 : 본 연구의 결과로 볼 때 감자의 경우 유전자 변형 공정에 따른 알레르기 유해성의 증가는 가능성이 낮을 것으로 생각한다.

Keywords

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