While shellfish species are widely consumed due to their nutritional advantages, they are also among the top eight food items for food-borne allergies. Five distinct thermal processing techniques were applied to the crustacean to investigate the tropomyosin level variations caused by heat processing. Fresh shrimp and prawns were utilized as controls for the determination of allergen-encoding genes. Prior to molecular analysis, the proximate composition and acidity of raw and processed samples were also performed. The yield and purity of DNA were also determined. Melting curve and gel electrophoresis tests verified the existence of allergen-coding genes. Thermal processing procedures affected the proximate composition, particularly the total protein and fat concentrations, according to the findings. Following the heat treatment, the pH levels decreased, particularly in the grilled samples. There were also significant differences in the quantity and quality of the extracted DNA. Regardless of crustacean species, the tropomyosin-encoding gene was detected in both fried and grilled samples. These findings demonstrated that RT-PCR identification and validation of the crustacean allergy gene by gel electrophoresis might be a reliable approach for the thermally treated shrimp and prawn samples. This study shows that investigating the allergen coding gene might provide a viable way for detecting food-borne allergens in other thermally processed food items, which are becoming more concerned about food safety.

En un invernadero del Centro Internacional de Agricultura Tropical, CIAT, Cali (Colombia) se evaluó la aplicación de cinco inóculos de hongos micorrícico arbusculares, HMA: Kuklospora colombiana, Gigaspora margarita, Glomus manihotis y la mezcla de estos con y sin esterilización, en sustrato sin desinfectar (SD) y desinfectado (D) sobre variables de rendimiento (biomasa aérea y radical, longitud radical), colonización por HMA y concentración foliar de nutrientes en la gramínea Melinis minutiflora Beauv., con el objetivo de seleccionar los inóculos más eficientes. Se utilizaron como unidades experimentales materos de 13.5 x 16.0 x 14.0 cm. El sustrato empleado fue suelo procedente de un Inceptisol con baja disponibilidad de nutrientes, tamizado y mezclado con arena. Los inóculos de Gi. margarita y Gl. manihotis presentaron los mejores resultados en la acumulación de biomasa aérea y radical, longitud radical, porcentaje de colonización micorrícica y concentración de elementos. Kuklospora colombiana presentó efectos inhibitorios sobre las variables evaluadas. La condición del sustrato SD favoreció la acumulación de biomasa aérea y radical y la concentración de fósforo (P) en la biomasa aérea, además, estimuló la longitud radical de M. minutiflora. La concentración de N, K, Ca y Mg en la biomasa aérea fue mayor en el sustrato D. Los resultados muestran que Mellinis minutiflora con inoculación HMA es promisoria para la recuperación de suelos degradados. | The effect of five inocula of arbuscular mycorrhizal fungi (AMF) on the grass Melinis minutiflora Beauv. was investigated under greenhouse conditions at the International Center for Tropical Agriculture (CIAT), Cali, Colombia, with the aim of selecting the most efficient AMF inocula. Non-disinfected (ND) and disinfected (D) substrates were studied. Inocula were: Kuklospora colombiana, Gigaspora margarita, Glomus manihotis and a mixture of those three species of AMF with and without sterilization. Yield parameters were aerial and radical biomass, root length, mycorrhizal colonization and N, P, K, Ca, and Mg concentrations in the aerial biomass. Pots measuring 13.5 x 8.0 x 14.0 cm were used as experimental units. Inceptisol soil, with low nutrient availability, previously sieved and mixed with sand was used as substrate. Gi. margarita and Gl. manihotis inocula showed the best results in the accumulation of aerial and root biomass, root length, mycorrhizal colonization and concentration of elements in the aerial biomass, while Ku. colombiana presented inhibitory effects on the variables evaluated. ND substrate condition increased accumulation of aerial and radical biomass and P concentration in the aerial biomass, also stimulated root length of M. minutiflora. Aerial biomass had higher concentrations of N, K, Ca, and Mg in D substrate. Mellinis minutiflora is a promising grass species for rehabilitation of degraded soils in combination with arbuscular mycorrhizal fungi inoculation.

This study aimed to evaluate the biochemical and nutritional profiles of three cauliflower cultivars—Valentena, Carotena, and Snow White—focusing on chlorophyll, carotenoids, anthocyanins, vitamin C, flavonoids, phenolics, and antioxidant activity. Uniform curds were harvested at 60 days post-sowing from Baratia, Dumuria, Khulna, and analyzed at Khulna Agricultural University. Valentena exhibited the highest chlorophyll content (40.06±0.39 µg/100g FW chlorophyll a, 28.98±3.35 µg/100g FW chlorophyll b), superior lycopene (8.71±0.38 µg/100g FW) levels. Carotena showed the highest total carotenoid content (60.52±1.76 µg/100g FW) and β-carotene (26.99±0.44 µg/100g FW), while Snow White had the lowest values across most parameters. Valentena also led in anthocyanins (101.56±3.9 mg/L FW) and total flavonoids (79.56±10.36 mg/100g FW), with Carotena having the highest vitamin C content (60.05±2.93 µg/g FW). DPPH assays indicated that Valentena showed the most effective antioxidant (IC50 = 43.65±3.56 mg/mL FW), followed by Carotena and Snow White. Hierarchical clustering and pricipal component analysis (PCA) revealed distinct biochemical profiles: Valentena and Carotena shared similarities in carotenoids and antioxidant activity, whereas Snow White differed significantly. Linear discriminant analysis identified lycopene, chlorophyll b, and β-carotene as major differentiators, highlighting the diverse nutritional and antioxidant properties of these cauliflower varieties. The findings highlight the potential of Carotena and Valentena for health-conscious consumers seeking nutrient-rich, antioxidant benefits in functional meals.