Figure E6.

Detection of fish allergens in ray extract. A, Coomassie-stained SDS-PAGE of extract of raw ray filet and ray filet cooked for 5, 10, or 20 minutes. B-D, Immunoblots with ray extract using antiparvalbumin antibody (Fig E6, B), antienolase antibody (Fig E6, C), and antialdolase antibody (Fig E6, D). E, IgE immunoblots using extract of raw ray filet. P, E, and A stand for controls parvalbumin, enolase and aldolase, respectively. P4 and P6 were additionally tested on extract of cooked ray (4* and 6*). Ab, Antibody.