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Cooking HBsAg potatoes reduces immunogenicity. HB114–16 potatoes were boiled before being fed to mice along with CT at weeks 0, 1, and 2, followed by a boost with a single subimmunogenic injection of yeast-derived alum-adsorbed rHBsAg at week 7. Cooking the potatoes substantially reduced levels of anti-HBsAg antibodies that were elicited but did not eliminate priming, as shown by the modest boosting effect.
