Enhancing wine malolactic fermentation: Variable effect of yeast mannoproteins on Oenococcus oeni strains.

Lactic acid bacteria (LAB), principally Oenococcus oeni, play crucial roles in wine production, contributing to the transformation of L-malic acid into L-lactic acid during malolactic fermentation (MLF). This fermentation is influenced by different factors, including the initial LAB population and wine stress factors, such as nutrient availability. Yeast mannoproteins can enhance LAB survival in wine.

Recovery of Left Ventricular Function and Long-Term Outcomes in Patients With Takotsubo Syndrome.

Background: Takotsubo syndrome (TTS) is a form of transient left ventricular (LV) dysfunction that usually resolves within days to weeks.

Objectives: We aimed to assess the predictors and prognostic impact of time-to-LV recovery after TTS.

Methods: Prospective serial imaging data from the nationwide, multicenter RETAKO (REgistry on TAKOtsubo Syndrome) were comprehensively reviewed to assess the timing of LV recovery.

Left ventricular outflow tract obstruction in Takotsubo syndrome with cardiogenic shock: prognosis and treatment.

Background: Patients with Takotsubo syndrome (TTS) who develop cardiogenic shock may present with left ventricular outflow tract obstruction (LVOTO). The prognosis and treatment of this population have not been defined in previous studies. The aim of this study is to describe the clinical presentation, management, evolution and prognosis of a subgroup of patients with TTS and cardiogenic shock according to whether they present with LVOTO or not.

Preliminary Investigation of subsp. : LC-MS/MS Chemical Profiling, In Vitro Evaluation of Antioxidant, Anti-Inflammatory Properties, Cytotoxicity, and In Silico Analysis against COX-2.

The search results offer comprehensive insights into the phenolic compounds, antioxidant, anti-inflammatory, cytotoxic effects, LC-MS/MS analysis, molecular docking, and MD simulation of the identified phenolic compounds in the subsp. extract (AAH). The analysis revealed substantial levels of total phenolic content (TPC), with a measured value of 191 ± 0.